PEEPS Pumpkin Patch Brownies

I love PEEPS! I know not everyone does, but even if you don't, PEEPS make great Halloween decorations for your cakes, cupcakes, pies, and pudding cups! Here's a recipe for PEEPS Pumpkin Patch Brownies. And, yes, of course, you can use your own Brownies and Frosting! 

INGREDIENTS 

PAM® Original No-Stick Cooking Spray 

2 Packages (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix 

1-1/3 cups vegetable oil 

4 Eggs 

6 Tablespoons water 

8 Chocolate sandwich cookies 

1 Container (16 oz each) Duncan Hines®Creamy Chocolate Frosting 

3 Cups pretzel sticks 

2 PEEPS® Brand Marshmallow Ghosts 

6 PEEPS® Brand Marshmallow Pumpkins 

Fresh mint sprigs 

DIRECTIONS

Preheat oven 325°F. 

Spray 9×13-inch pan with cooking spray. 

Stir both brownie mixes, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. 

Pour into pan. 

Bake 42 to 47 minutes, until toothpick inserted 1-inch from edge of pan comes out clean.

Cool in pan on wire rack 15 minutes. 

Remove from pan and cool completely. 

Place chocolate sandwich cookies in a resealable bag, seal, and crush into fine crumbs. 

Place cooled brownies on serving tray. 

Frost top and sides with frosting. 

Place pretzel sticks around the edge of brownies to make fence. 

Top brownie with cookie crumbs to look like dirt. 

Place toothpicks in PEEPS® Marshmallow Pumpkins and Ghosts and stick them into the top of the brownies. 

Use mint sprigs to create vines between the pumpkins. Slice and serve

PUMPKIN PATCH CAKE ROLL: Retro 1984 Thanksgiving Dessert Recipe

Here's a great Retro 1984 Thanksgiving dessert recipe for Pumpkin Patch Cake Roll. It's a pumpkin spice cake roll with cream cheese filling and frosted with chocolate! This would look and taste great on your Thanksgiving table.

PUMPKIN PATCH CAKE ROLL

Ingredients
3 eggs, separated
3/4 cup firmly-packed brown sugar
1/2 cup canned pumpkin
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 package (8 oz.) cream cheese, softened
6 tablespoons butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups chocolate buttercream frosting
Candied leaves or candied pumpkins for decoration

Directions

FOR THE CAKE
Preheat oven to 350 F. In small mixing bowl, beat egg yolks until thick, about 5 minutes. Gradually add sugar; beat well. Stir in pumpkin.
Sift together dry ingredients; fold into egg mixture. Beat egg whites until stiff peaks form. Fold into batter.
Spread evenly into greased and floured waxed paper-lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake 14 to 18 minutes.
Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered sugar. Remove waxed paper.
Starting from narrow end, roll cake in towel. Cool on wire rack.
Unroll cake; spread with cream cheese filling.

FOR THE CAKE ROLL FILLING & FROSTING
Combine cream cheese and butter. Cream until fluffy.
Gradually add sugar and vanilla; beat until well-blended. Spread over cool, unrolled cake.
Roll; frost with your favorite chocolate frosting.
Decorate cake roll with large or small orange gumdrops or leaf candies. Use your imagination. Treat this like a Thanksgiving Buche!