These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make—just put two cupcakes together, frost and decorate with vines and leaves. —Sharon Skildum, Maple Grove, Minnesota
These little cupcakes are almost too sweet to eat! Let the kids help you assemble the charmers and you can teach a science lesson, too—what a great way to teach that all spiders have eight legs! —Sara Martin, Brookfield, Wisconsin
This tender spice cake has flecks of sweet potatoes and is so moist that you can dig into it without any frosting. I, however, like a little dollop of sweetness. So, I add a bit of frosting directly on each warm slice. The frosting melts into the cake and it is fabulous. —Emma Chapman, Springfield, Missouri
I make this fruity cake many times during the Thanksgiving and Christmas season. The moist cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries.—Janet Hradsky, Three Rivers, Michigan
Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol—with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.
Most kids will love the gruesome gummy body parts they find in the center of these cupcakes, but if it is too much for you, use any kind of autumn-motif gummies for the same sweet taste!—Taste of Home Test Kitchen