I don’t care if you have a hot Friday night date – cancel it!
I don’t care if you’ve been needing to arrange your sock drawer – it can wait!
Go home and make these. Make ’em and make them now! You trust me, right?
A fun take on traditional whoopie pies, these babies are Pumpkin Whoopie Pies. How fun is that? This was my first time making whoopie pies and I was a wee bit curious to see how they would turn out.
They were quite simple to make and they smelled absolutely delicious. If I knew I wouldn’t have burned all of my taste buds off, I would have crammed one of these hot puppies in my mouth.
Don’t worry, I restrained myself. (On second thought, maybe I should have burned my mouth… then I wouldn’t have been able to taste… then I wouldn’t have known how good they were… and then I wouldn’t want to go downstairs to devour the rest of them.)
We piled the creamy vanilla filling sky high (that’s the only way to do it) and smacked another pie on top. Voila!
This poor little pie was shaking as I took this picture. It knew what was coming. Yep, chomp…chomp…gone.
So soft and still a teensy bit warm – heaven. If you are a fan of pumpkin pies, pumpkin bread, spice cookies, or anything that immediately transports your mind to a cozy couch, comfy pants and a crackling fire – make these. I promise they won’t disappoint.
|Photos by: KHJ|
If you are like me, you like to know where your food comes from…
Yep, the seeds came from these little cuties. Aren’t they precious? Mr. Blue Eyed Yonder created a Mr. and Mrs. Pumpkin. I love the eyelashes on the Mrs.
I recently came across a delicious recipe on Bakerella using William Sonoma’s pecan pumpkin butter. Pecans? Pumpkin? Butter? Need I say more?
I just knew I had to try them. So, last Saturday my cousin, Savannah Jane, and I (i.e. the Baker and the Blogger) took a trip to Williams Sonoma to meet Bakerella in person. (More to come soon on that little excursion). While we were there, we picked up a jar of pecan pumpkin butter and decided to tackle this scrumptious treat.
This was the first time I can remember baking something with her. I mean, I have devoured many of her delicious treats, but I have never baked along side her. We had lots of fun and she got to see just how slow “blog” cooking can be. Stop…click, click, click….ok keep going…..now stop….click, click, click.
So, I’m sure you’re wondering…where are all the progress pictures? Well you see, when you are cooking, giggling and making scary egg faces the pictures don’t turn out that great.
See what I mean? How can you take pictures seriously when you have this weird egg face looking at you?
If you have time, you should whip some of these babies up. They’re really quite simple to make and have the most scrumptious golden, buttery layers. They get even better as the days go by. The pecan pumpkin butter seeps into the cake layer making it very, very moist. But don’t be surprised if they don’t last that long.
|Photos by: KHJ|
Williams-Sonoma Pecan Pumpkin Butter Dessert Squares
18.25 oz. package yellow cake mix, set aside one cup
1/2 cup butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon
Preheat oven to 350 degrees.
Grease and flour a 9 X 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl.
Stir the melted butter and one egg into the cake mix until combined.
Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined.
Spread pumpkin mixture over pressed cake mix.
Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
Then add the softened butter and mix together until crumbly.
Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown.
Cool and cut into 2 ” squares. Serves 24.