Halloween Pumpkin Cake and Pumpkin Pie S'mores
Celebrate Halloween with this delicious pumpkin cake and playful pumpkin pie s'mores, perfect for parties and cozy nights at home.
Ingredients
Pumpkin Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Frosting Ingredients
- ½ cup cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Pumpkin Pie S'mores Ingredients
- 8 pieces graham crackers
- 4 large marshmallows
- 4 small squares pumpkin pie filling (or mini pumpkin pies)
- ½ cup chocolate chips or chocolate squares
Instructions
Pumpkin Cake Preparation
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin puree, oil, sugar, eggs, and vanilla.
- Gradually mix dry ingredients into wet until smooth.
- Pour batter into the pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cake cool, then spread cream cheese frosting evenly on top. Decorate with Halloween sprinkles or pumpkin shapes.
Pumpkin Pie S'mores Preparation
- Lay graham crackers flat on a baking sheet.
- Place a small square of pumpkin pie on each cracker.
- Add a chocolate square or a few chips.
- Toast marshmallows under a broiler for 30–60 seconds or with a kitchen torch until golden.
- Place toasted marshmallows on top of the pumpkin and chocolate, then cover with another graham cracker. Press lightly and enjoy warm.
Notes
Store pumpkin cake in an airtight container in the fridge for up to 5 days. Pumpkin pie s'mores are best enjoyed immediately, but unassembled ingredients can be stored separately for 1–2 days. For variations, try a vegan version using flax eggs and dairy-free substitutes.