Mistakes. We’re all human and make them, but sometimes, they really get the best of you and beat you down. Yesterday was one of those days for me. I just couldn’t get anything right! I’ve been working on a craft for the Blog and I attempted to dye something. I hung it out to dry and when I went to check on it an hour or so later, it was completely white again. The color just didn’t take so, I will have to try again another day.

Then, I decided to make my Pumpkin Spice Whoopie Pies. I grabbed my Wilton Harvest Whoopie Pie Pan and couldn’t wait to get started! The first batch rose too high, so I had to start all over. I tweaked some of the ingredients and all was well. I then began my cream cheese buttercream and it was too soft. I had just about had it! I was so frustrated with everything going wrong, that I decided to take a break and re-group. I really needed that, because when I tried the second time, I nailed it!

So, the moral of this story, is never give up. Sometimes, we just have bad moments or days and that’s totally okay. Take a break, brush it off and try again! Always.

Now, onto these delicious little treats. I am so glad that I didn’t give-up on these, because they are so good! A little taste of Fall in mid-September; It’s amazing what a can of pumpkin and some spices can do to get you ready for Fall! Perfect with coffee or tea, you are sure to enjoy these!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup, pumpkin purée
• 1/2 cup buttermilk

Ingredients – Pumpkin Spice Buttercream

• 2 sticks of butter
• 2 cups confectioners sugar
• 1 tsp. ground cinnamon
• 1 tsp.  ground allspice
• 1 tsp. ground nutmeg
• 3 tablespoons pumpkin purée

Directions

1. Preheat oven to 350° and spray whoopie pie pan with cooking spray.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, nutmeg and cinnamon.
3. In a large bowl or mixer, mix butter and sugar until smooth.
4. Add eggs, one at a time, scraping the bowl as needed with a spatula.
5. In a medium bowl, whisk the pumpkin purée and buttermilk until smooth.
6. Alternate adding the flour and pumpkin mixtures, beginning and ending with flour.
7. Fill each whoopie pie mold half full, and spread mixture.
8. Bake for 9 to 10 minutes .
9. Remove and cool on a cooling rack for 15-20 mins. and prepare buttercream.

Directions – Pumpkin Spice Buttercream

1. Cut butter into cubes and cream the pieces in a stand-up mixer or large bowl until smooth
2. Add confectioners sugar, 1/2 a cup at a time
3. Add pumpkin purée and spices; Mix until combined. 
4. Fill a piping bag or ziplock, cut the tip and pipe between two pieces of cake to create a whoopie pie.
5. Enjoy!

What are your favorite treats for fall?