Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350°f (remember to lower if you're using a dark pan!). prepare 3 dozen muffin cups, and set aside. combine cake mix, pumpkin, water, eggs, cinnamon, nutmeg, allspice, and baking soda in a large mixing bowl. mix with an electric mixer for about 3 minutes or until the batter looks thick and well blended. fold in chocolate chips! spoon batter into the previously prepared muffin cups so that they are about 3/4 of the way full. pop into the oven and leave there for 17-20 minutes until the cakes are lightly brown and springy when gently pressed. remove from oven and allow to cool for ten minutes or else as long as you can wait. eat and enjoy!

Target recipe: heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers.