Desserts

For the Cake:
3/4 cup gluten free flour (I like to use 1/4 cup oat flour, 1/4 cup sweet rice flour, and 1/4 cup superfine white rice flour, but any all-purpose mix will work great!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 cup sugar
3/4 cup pumpkin puree
1/4 cup powdered sugar

For the filling:
8oz cream cheese
3/4 cup heavy cream
1/4 cup sugar

To decorate the cups

For 12 faces, place 1/3 cup (2 ounces) semisweet chocolate chips in a microwave-safe bowl; microwave on high until melted, 1 to 1 1/2 minutes; stir. Using a small brush, paint chocolate inside glasses (if it hardens too soon, microwave 20 seconds more). Let set a few minutes before adding shake. Prepare glasses up to a day ahead, but don't fill until ready to serve.

Boo-Nilla shake recipe

1 small box instant vanilla pudding
1 1/2 cups milk
1/2 cup sour cream
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/8 tsp nutmeg
10 Oreo cookies
1 TBSP butter, melted
1 cup whipping cream
1/2 tsp vanilla extract
3 TBSP powdered sugar
20 shot glasses

vanilla pudding dyed green, topped with crushed oreos. Use small clear cups and a marker to make the faces.

I saw this picture on Pinterest but it was only a picture.  Still Cute!

6 ounces high quality dark chocolate
12 ounces high quality white chocolate
3 teaspoons yellow cake mix
sprinkles of your choice (3 tablespoons+)

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.