This ad suggests you make pumpkin cake for Thanksgiving.
I don't think you have to wait that long.
It would work perfectly well for Halloween. Or pre-Halloween. Or any day in October, really.
Old recipe from vintage Dexo advertising
2/3 cup shortening
2 1/2 cups sifted cake flour
4 tsp. baking powder
1 tsp. salt
1 1/2 cups sugar
2 tsp. pumpkin pie spice (or 1 1/2 tsp. ground cloves, 1 tsp. ground ginger and 2 tsp. ground cinnamon)
3/4 cup milk ( whole is best, 2% is good, but don't use skim)
1 cup canned pumpkin
Measure shortening into a bowl. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto the shortening. Add 1/2 cup milk and pumpkin. Blend. Beat 1 minute (count at least 150 strokes per minute). Add remaining milk and the eggs. Beat 2 minutes. Scrape, spoon and bowl often during beating. Bake in two greased and floured, deep, 8-inch layer pans in moderate oven, 375˚F, for about 35 minutes. When cool, frost with 7-minute frosting made with brown sugar.
Growing up, my mother always made my Halloween costumes. But never anything like this. Yikes.
Recipe via livejournal