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Pumpkin-Eater pumpcakes Recipe

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This recipe for Pumpkin-Eater pumpcakes is from The McKenny Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spice cake mix
1 c pumpkin
⅔ c water
2 eggs
6 oz package of mini chocolate chips plus extra for decorating (or can use candy corn for decorating)
whipping cream or cool whip (small container)
cup cake cups
Directions:
Directions:
Mix according to package directions.Fill pans ⅔ full and bake 15-20 minutes at 350º Cool five minutes. When cool or just before serving cut out cone shaped section. Fill with whipped topping. Replace the top and decorate with more whipped topping and candy corn or mini chips. Can bake ahead of time and freeze. Then just add the whipped topping .
Personal Notes:
Personal Notes:
Made these for your scout troops. Think they were a big hit. Unless they are going to be eaten right away, the cans of whipping cream may not be the best choice. Try the cool whip or whip your own cream and add some unflavored gelatin to it so it will hold its shape longer.

 

 

 

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