what i made for Monday - pumpkin whoopie pies!

Look at me almost blogging on a regular basis!  You'd never know that I have an order of 175 cupcakes that need to be filled, trying to work on hohos, a huge project that will span all of November, writing jobs, orders, etc.  :) Not to mention that my family wants dinner EVERY night and breakfast EVERY morning.  The nerve!

But I told you I was working on balance, and this blog is an important part of my life.  Since you have to feed the things you love, here I am trying to work on pouring more into here. :)

For now, did you know that you can access all the "What I made for Monday posts" by clicking on the photo over to the right that says WIMFM? :) You can...need some inspiration just click on over!

This week I went with something seasonal and Fallish...pumpkin spice (I could just stop right there right?) whoopie pies.  Delightful and yummy and the cream cheese frosting is to die for!  You could just make that and eat it by the spoonful and I would never judge you for it.

Want to make some?

Pumpkin Pie Whoopie Pies

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tsp pumpkin pie spice
4 tablespoons (1/2 stick) butter, softened
1 cup sugar
2 eggs
1/2 cup solid pack pumpkin (from the can)
1/2 cup buttermilk

Combine dry ingredients in an appropriate sized bowl.  In a large bowl beat butter and sugar together.  Once blended add eggs one at a time.

Add flour mixture and buttermilk/pumpkin to the sugar mixture by altering between the two you are adding.

Spray a whoopie pan with non-stick spray. (You can get one at Michael's for about $5 with a coupon.  Don't waste your money on the seasonal Fall one...it was a pain in the b u t t to use.)  Fill each cavity about half way and bake in a 350 oven for about 7-9 minutes or until pies bounce back when you touch them (or a clean toothpick comes out).

Fill with this amazing filling when cooled:

Cream cheese whoopie pie filling
8oz cream cheese (room temp)
1/2 cup confectioners sugar
1/2tsp of vanilla

This recipe makes about 15 total pies.

Adapted from the recipe via Wilton.

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