Individual Pumpkin Roulades with Mascarpone and White Chocolate
Serve with lightly sweetened whipped cream and candied pepitas: Spread 1/2 cup pepitas on nonstick silicone baking mat. Combine 1 cup sugar with 3 tablespoons water in a small saucepan. Cook over medium high, stirring occasionally, until boiling, about 5 minutes. Continue to cook without stirring until amber, about 6 minutes. Pour caramel over pepitas and set aside to cool completely. Break into small pieces to use as garnish.