Ginni Saraswati
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Photos: ReAct Dance Party
October 27, 2016
Pumpkin cake

It’s October 26, which means it’s National Pumpkin Day!

So, for our pumpkin lovers out there, we are sharing some of our favorite pumpkin recipes to get you in the fall spirit. Enjoy!


pumpkin cake

Slow Cooker Pumpkin Spice Cake

• 1 Box Pillsbury Pumpkin Spice Cake Mix
• 3 Eggs
• 1 Can Pumpkin Puree
• 1/2 Cup Apple Sauce
• 1 Tsp Pumpkin Pie Spice
• Cream Cheese Frosting

1. Mix together all ingredients, except the frosting, with a hand mixer for one minute.
2. Use non-stick cooking spray to coat the inside of the slow cooker, and pour the mix into the slow cooker. Cover with lid.
3. Turn on the slow cooker and cook on high for 1 hour and 45 minutes or until done.
4. Once the cake is done, allow the cake to cool completely and use a rubber spatula to remove the cake.
5. Ice the cake with cream cheese icing, slice and enjoy! Feel free to top with cinnamon.


Pumpkin Cheesecake Whoopie Pies

Pumpkin Cheesecake Whoopie Pies

• 1 Box Pillsbury Pumpkin Cake Mix
• 1/2 Cup of Oil
• 15oz. Can Pumpkin Puree
• 1 Can Cream Cheese Frosting
• Cookie Sheet
• Parchment Paper

1. Preheat oven to 350 degrees and line your cookie sheet with parchment paper.
2. Mix the cake mix, oil and pumpkin puree until smooth.
3. Use a spoon to scoop balls the size of a ping-pong ball onto the lined baking sheet.Bake for 15 minutes.
4. After the cookies are completely cooled, spoon the cream cheese frosting into the corner of a gallon size baggie, and cut the edge where the frosting is concentrated.
5. Pipe the frosting onto the bottom of one of the cookies, and top with another cookie creating a sandwich.

white chocolate pumpkin cup

White Chocolate Pumpkin Cups

• 3/4 Cup Graham Crackers, Ground
• 1/3 Cup Pumpkin Puree
• 2oz. Cream Cheese (Softened)
• 1/4 Cup Powdered Sugar
• 1/4 Tsp Cinnamon or Pumpkin Spice
• 15oz. White Chocolate

1. In a bowl mix cream cheese, powdered sugar, pumpkin puree and cinnamon. Stir in graham cracker crumbs and refrigerate for 30 minutes.
2. Roll 1 heaping teaspoon of the mixture into balls and place them on parchment paper – about 24 balls (If the mixture is too sticky to roll, add more graham cracker crumbs).
3. Melt white chocolate, and spread 1 tablespoon into the bottom of each lined muffin cup. Set in the freezer for couple of minutes to harden the chocolate.
4. Place one pumpkin cream cheese ball into each cup and flatten it a bit with your fingers. Cover pumpkin balls with the melted chocolate. Freeze for 4-6 hours.
5. Serve immediately after freezing or store in refrigerator.


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