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!
- 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
- 2 sticks of butter
- 2 cups confectioners sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 3 tablespoons pumpkin purée
- Preheat oven to 350° and spray whoopie pie pan with cooking spray.
- In a large bowl, whisk flour, baking soda, baking powder, salt, nutmeg and cinnamon.
- In a large bowl or mixer, mix butter and sugar until smooth.
- Add eggs, one at a time, scraping the bowl as needed with a spatula.
- In a medium bowl, whisk the pumpkin purée and buttermilk until smooth.
- Alternate adding the flour and pumpkin mixtures, beginning and ending with flour.
- Fill each whoopie pie mold half full, and spread mixture.
- Bake for 9 to 10 minutes .
- Remove and cool on a cooling rack for 15-20 mins. and prepare buttercream.
- Cut butter into cubes and cream the pieces in a stand-up mixer or large bowl until smooth
- Add confectioners sugar, 1/2 a cup at a time
- Add pumpkin purée and spices; Mix until combined.
- Fill a piping bag or ziplock, cut the tip and pipe between two pieces of cake to create a whoopie pie.