It’s the Great Pumpkin (Roundup), Charlie Brown!

It’s crazy how much fun you can have with pumpkins in the fall… searching for just the right one at the pumpkin patch, carving it, eating fresh-baked pumpkin goods like pumpkin bread and pumpkin cake… I just love pumpkins, and enjoying them all October long is such a great thing. Just a few days ago, I shared a recipe for Pumpkin Pie Mini Egg Rolls. I love that pumpkin is so versatile, and that’s why I’ve worked with it a lot on my blog. But today, I want to share some of my favorite pumpkin ideas from around the web… so keep scrolling and check it out!



Wondermom Wannabe Cinnamon Roasted Pumpkin Seeds
Stacey Homemaker Ginger Pumpkin Carrot Soup
For What It’s Worth Pumpkin Flavored Stuffed Jalapeño
Caroline’s Cooking Healthy Pumpkin Scones
Life With Lorelai Pumpkin Pie Cocktail
Sweet Sensations Cranberry Apple Pumpkin Bundt
Intelligent Domestications Classic Pumpkin Pie Pumpkin Black Bean Chili
Julie is Coco and Cocoa Pumpkin Spice Scones
An Alli Event Pumpkin Spice Cupcakes
Home Maid Simple Chocolate Pumpkin Fudge Bundt Cake
Noreen’s Kitchen Pumpkin Crunch Pie
Creative Southern Home Pumpkin Chip Cookies
Totally Tailgates Pumpkin Spice Muffins
For The Mommas Pumpkin Pie Cheesecake Dip
My Big Fat Happy Life Frozen Pumpkin Pie Hot Chocolate
Little Blog in the Country 3 Ingredient Pumpkin Cookies
Morgan Manages Mommyhood Pumpkin Spice Candied Pepitas
Being Tazim Chai Spice Pumpkin Cinnamon Buns
Creative Cynchronicity Pumpkin Hummus
Kitchen Concoctions Pumpkin Pie Popsicles
MamaPlusOne Pumpkin Pie Egg Rolls
The TipToe Fairy Pumpkin Cheesecake Braide
Beyond Mommying Whole Wheat Pumpkin Muffins
Bullock’s Buzz Pumpkin Gingerbread with Spiced Glaze
Broken Teepee Pumpkin Cheesecake w/ Bourboned Pears & Salted Caramel
Kori at Home Baked Maple Glazed Pumpkin Spice Donuts
Joy’s Life Homemade Pumpkin Dog Biscuits
Diana Rambles Dutch Oven Pumpkin Pie Cake
To & Fro Apple Pumpkin Baby Cookie Recipe
Basic N Delicious Pumpkin Rolls
Rebecca Lately Roasted Pumpkin Seeds


Ava’s Alphabet Tissue Paper Pom Pumpkins
Third Stop on the Right Garden Scene Pumpkin
Happy Go Lucky Pumpkin Flower Arrangements
Scrappy Geek Halloween Jack O Lanterns
Real Girl’s Realm DIY Pumpkin Clock
a paper arrow How to Use Pumpkins to Decorate at Home
C’mon Get Crafty Fall Decor with Pumpkins
Love Jaime Crafting with Pumpkins


Polka Dotted Blue Jay Red and Orange Fall Dessert Tablescape


Girl in Betsy Take Your Dog to the Pumpkin Patch
Joy’s Life Homemade Pumpkin Dog Biscuits
The Bandit Lifestyle DIY Pumpkin Body Scrub


There are SO many incredible pumpkin posts. Ketchup and I can’t wait to make the pumpkin dog treats for our pup! Bookmark this page so you can come back and try out all the recipes, crafts, and activities with you and your family!

Check back next month when Social Fabric features posts with a cranberry theme. You can always search the hashtag #SoFabSeasons to find more of what you’re looking for!

What pumpkin idea are you excited to try? Let me know in the comments below! Also, check out last month’s Apple Themed roundup here!

Bite-Sized Pumpkin Pie Egg Rolls

It's pumpkin season! You're going to love these mini bite-sized pumpkin pie egg rolls. They're easy to make, taste just like pumpkin pie, and make the perfect finger food for Thanksgiving and Christmas parties. You can't eat pumpkin pie with your hands, but you CAN eat these egg rolls, and that makes them the perfect fall party food. #SoFabSeasons

Pumpkin season is in full swing. I know I’m late to the party because Pumpkin Spice Lattes came back forever ago, it seems like, but we just got our pumpkins carved this weekend… so cut me some slack. It took Ketchup and me forever to agree on a good pumpkin design– he wanted me to carve Josh Dun’s face on a pumpkin (for those who don’t know, it’s the drummer from Twenty One Pilots, and Ketchup is obsessed). Finally, I talked him down and we agreed on the Twenty One Pilots logo instead– simple, straight lines, easier to do. You know what’s even easier than carving straight lines on a pumpkin, though? Making these bite-sized pumpkin pie egg rolls. Trust me.

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Triple Pumpkin Mini Tarts with Duncan Hines Pumpkin Spice Cupcake Mix

If you were keeping an eye on my Instagram and Twitter at the end of last month, you probably know that in September, I got to visit the Duncan Hines Test Kitchen for the SECOND year in a row. It was such a fantastic experience the first year around, so I knew the second year would be amazing!

After signing a very strict non-disclosure agreement, we were all allowed to do some special taste testing of the latest and greatest that is coming soon from Duncan Hines. While I can’t spill the beans on EVERYTHING just yet… I CAN show you this delicious product, which has already been hitting stores nationwide. It’s something I’ve been waiting for and excited about for SO long! Duncan Hines, as part of their Decadent Mixes line, has released a brand new Pumpkin Spice Cupcake mix, complete with cupcake mix, frosting, and a pastry bag to make filling and piping easy without you needing to buy additional supplies.

While I was in New Jersey, I dropped a little hint on Twitter about a tip that Chef Joe gave us during an exclusive baking demonstration for those of us who were there… and that is how to make a cake mix pie crust. Yup, that’s right,you can make a pie crust out of cake mix!

Well, I decided to make a little adaptation to his recipe, and have some fun experimenting with it, and I came up with something that I know will be a hit at any fall party. In fact, it’s what I’m taking for Thanksgiving dinner this year, along with my Better Than Pumpkin Pie Dessert from last year. There’s just something about a twist on a classic like pumpkin pie that makes for an extra special dessert.

Luckily, all of the ingredients are either in your kitchen, or in your local grocery store. It isn’t a too-complicated recipe which makes it perfect for a last-minute take-along.

Start by separating your eggs. This is one of the more complicated parts of the recipe because you’ll want to keep these two portions straight… for the crust, you will need 3 egg yolks and 1 whole egg. For the filling, it is 2 egg whites and 1 whole egg… which means you’ll separate the first 3 eggs (putting 3 yolks in the cake bowl, 2 whites in the filling bowl, 1 full egg in each bowl, and then saving 1 egg white for another purpose, like a morning omelette or other exciting dish).

From there, it’s all easy.

Begin by preparing your crust. Reserve the frosting mix for later, so just get the cake mix out now. Pour in the cake mix, eggs (3 yolks, 1 egg, in case you forgot), and 1 Tablespoon of softened butter. (Or margarine, or shortening, but… I like butter for this particular crust, but only had margarine on hand and it worked fine). You’ll want to knead the dough while rotating the bowl. If you find that the dough is sticky, add up to 3 Tablespoons more flour, just adding a tiny bit at a time while you knead it. Because this is a cupcake mix, it contains a little bit less volume than the cake mixes; for a cake mix, the additional flour shouldn’t be necessary, but for any of the cupcake mixes, I find the extra flour helps.

Your dough will look, smell, and taste like pumpkin spice. Yummy. The best part of this Duncan Hines mix is how it already comes with the frosting, which provides a crucial part of the recipe, so it really makes the full thing so easy to make and enjoyable.

When your dough is ready, flour a surface and roll your dough out into pie-crust thickness.

Take a biscuit cutter or other 5-inch round cutter and cut your pie crust into circles, leaving for as few scraps as possible.

Just press through like you would any sort of cookie or cut-out.

Lightly grease and flour two to three mini muffin tins (depending on how much crust dough you ate, how thickly you rolled the crust, and how much flour you used in the initial dough, if any), then lightly place the circles into the tins.

Set those aside so you can prepare your filling.

For the filling, it’s just a basic pumpkin pie filling recipe. Take 1 can of your pureed pumpkin, 3/4 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp salt, 1/2 tsp ginger, 1/4 tsp ground cloves, 1 can of evaporated milk, and your eggs from above (2 whites, 1 whole).

Some people prefer to use (or are just very used to using) granulated sugar for their pumpkin pie. I’ve found that the brown sugar lends a richer flavor and more complex taste, pairing well with the cinnamon and spices. It is up to your personal opinion. You may also decide instead of using my egg mixture to use the traditional two whole eggs, but I used the 2 whites and 1 whole to use the remainder of my eggs. It is up to your personal preference about pie filling.

Start by mixing your sugar and spices in a small bowl, and your eggs in a large bowl. Pour the pumpkin and the sugar into the large egg bowl, continuing to mix. Finish by gradually stirring in your evaporated milk.

Put about 1 tablespoon of filling into each unbaked shell.

Bake your mini tarts at 350 for about 10-11 minutes. Remove, and let them cool.

As those cool, prepare your pumpkin spice frosting that came in the Duncan Hines Decadent Pumpkin Spice Cupcake Mix according to the package directions.

I mentioned above that the box mix comes with a pastry bag so you can fill your frosting straight into it without having to purchase bags separately. You can easily just fill this bag, cut the tip off,  and use it. I decided to put my Wilton 1M tip into the bag before filling to give a star-shaped frosting puff, but you can choose any large tip you like, or go tip-less!

Just do a slight squeeze until the filling is covered, pulling up slightly, and release.

They’ll look like this!

Yummy… a perfect pumpkin surprise in every bite!

Remember, you can get creative with this and use the crust recipe from Chef Joe at Duncan Hines to make any pie you like, with any Duncan Hines cake mix. Want a cherry pie with chocolate crust? Go for it! Want a set of mini pumpkin pies with a yellow crust? Do it. The sky is the limit, and you can bake any pie you’d like with the recipe above, getting extra creative and having some fun with it.


Tell me in the comments below, what is your favorite fall dessert? Are you a pumpkin pie traditionalist, or do you skip the pumpkin pie and go straight for another treat?


For a printable version of this recipe, go to the Duncan Hines website, which is brand new and has been totally revamped for #bakingseason! Don’t forget to create your own delicious Duncan Hines treats and tell Duncan Hines what #bakingseason means to you on Facebook, Twitter, and Instagram!

Fall Flavors Tour: Better Than Pumpkin Pie

There was this dessert, growing up. It was always appearing at family functions, and almost everyone I knew had heard of the dessert in some form or capacity, though it took different names. For many, it was simply called “Four Layer Dessert,” as though it was something like a seven layer dip. That adequately described it, of course, but it lacked a certain… flavor… that the dessert deserved. Others called it Better Than Robert Redford, which was apparently very important to the adults around me who discussed the dessert, but honestly, as a child or even a tween, that reference was largely lost on me.

There was one other name for the dessert. The one thing I remember, when people would call it by this name, is that typically, the last word of the dessert was kind of whispered, with a wink. “Yes, the, uh, dessert… well, it’s called better than… (whispers) sex.”

Truthfully, though, whether you call it Four Layer Dessert or Better than Robert Redford or even Better Than Sex (I don’t have to whisper, do I? I can, really, if I need to), the dessert was definitely a staple. It took all of the best things in life, from flaky crust to nuts to chocolatey perfection, and amped it up into a light, cool, creamy dessert.

But you see, chocolate just isn’t everyone’s thing. And part of me always wondered why that was served at Thanksgiving, a time when so many beautiful fall flavors are present.

So, while definitely inspired by Better Than Sex, well, this just isn’t it.

This is that, only much.



But sincerely, since I couldn’t think of a name that could really suit this dessert while still being exciting and thrilling like the hush-hush name of it’s chocolatey cousin, I decided to simply call this dessert exactly what it is. It’s better than pumpkin pie.

I don’t care if you love pumpkin pie more than your own right foot, this is better. No one, not even my dad (who really REALLY loves pumpkin pie) disagreed with me.

First, the crust.

You’re going to take 1 cup of flour and 1/2 cup of softened butter, as well as 1 tsp cinnamon and 1/2 tsp each of cloves and nutmeg, and mix them together.

Then, press that into a greased 9×13 pan.

Bake that for 15 minutes, and then cool it completely. You want to make sure it’s absolutely 100% cool, or the whole dessert will melt onto itself and get really weird and not at all like the perfect dessert this is, so don’t try to rush it.

For your second layer, you’re going to whip up 8 oz. of Philadelphia cream cheese (that’s one of those little blocks), 1 cup of powdered sugar, and 1 cup of Cool Whip. I like to use my mixer for this, but if you prefer to use a fork, you can.

Spread that evenly on top of your cooled crust.

In the same bowl, take two packages of Jell-O Pumpkin Spice pudding (it’s seasonal) and mix that with three cups of milk.

Let that sit for about 3-4 minutes to thicken up after you’ve mixed it together thoroughly. Then, pour that evenly on top of the cream cheese mixture.

On top of that, take more Cool Whip (enough to cover the pudding) and spread that all over the top.

Then, grate Pumpkin Spice Hershey Kisses over the top. Mmmmm…

Refrigerate, then slice and serve cold.

See? Isn’t that MUCH better than Robert Redford? And pumpkin pie?

One of my dearest friends and taste testers said “This dish is so light and fluffy that you eat it not realizing how many calories you’re eating! It seems like you’re eating a pumpkin cloud, not actual calories!”

She’s right. It’s easy to eat one two fifteen slices of this without a second thought.

If that’s a concern, you can absolutely swap out the cream cheese for a reduced fat cream cheese and the milk for a lighter percentage of milk, and use low-fat Cool Whip as well.

This is the lightest, flakiest, most incredible dessert you can imagine. Even people who don’t like pumpkin pie like this, and it’s got a nice, rich pumpkin flavor to it thanks to the Jell-O pumpkin spice pudding and the Hershey’s Pumpkin Spice Kisses.

Because it’s so light and airy, there’s no way it won’t fit around the turkey and stuffing and everything else at Thanksgiving, and it’s also perfect for Halloween parties because of it’s very festive color.

If you don’t try any other recipe from my Fall Flavors Tour, I am begging you… try this one. Please. I promise you’ll thank me.


Growing up, did you have a variation of Better Than Sex dessert, and if so, what was it called in your family?

If you try this dessert, leave a comment below and let me know what you think of it! And as always, share pictures- I’d love to see them!