I am the momma who revealed her biggest, most personal secret –on her blog.

I am the momma who experiences frequent bouts of guilt.

I am the momma who silently judged other mommas until becoming one herself.

I am the momma who sometimes super sizes a McDonald’s value meal to overcome a tough day.

I am the momma who makes lists for everything,

who has cheerios stuck to her bum most days,

who eats peanut butter on a spoon with whipped cream,

who worries that she’s never doing enough,

who wears sweatpants way more than her hubby would prefer,

who listened to every middle of the night breath of her newborn,

who is on a continual quest to find patience and balance,

who sprints through crafts during nap time,

who is learning to live with post-baby cellulite,

and who loves her little family to infinity and beyond.

I am Little Miss Momma and I am so excited to be a part of Jen’s world for a day.

Pumpkin cookies are my all-time favorite cookies–and that’s saying a lot. It’s possible that I am the first person in line at the market on the day that canned pumpkin hits the shelf for Fall. And since whoopie pies are all the rage right now, I thought I would adapt my cookie recipe into delicious whoopie pies.

These are honestly the yummiest, softest, most delectable Fall treats ever–really they are!

Ingredients:

2 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup brown sugar

1/2 cup unsalted butter, softened

1 1/2 cups canned pumpkin

1 large egg

1 teaspoon vanilla

Preheat the oven to 350 and line your baking sheet with parchment paper. Parchment paper is the key to baking without burning.

1-2. Beat together the brown sugar and butter until combined.

3. Add the pumpkin and the egg and beat well.

4. Add the vanilla and beat until combined. Set aside.

1. Combine the flour, baking powder, bakind soda, cinnamon, ginger, allspice, nutmeg, and salt. Use a whisk to make sure the ingredients are well combined.

2-3. Add the flour mixture to the pumpkin mixture 1/4 cup at a time and beat on low until all combined.

4. Use a tablespoon to scoop the dough onto a cookie sheet. Space the dough 2 inches apart.

Bake for about 8-11 minutes, or until the whoopies are firm to the touch. Let the cakes cool on the sheet for about 3 minutes and then transfer to a rack to cool completely. While the whoopies are cooling, get started on the frosting.

Frosting Ingredients:

8 ounces cream cheese, softened

3 cups powdered sugar

1/2 cup butter

1 teaspoon vanilla

1/2 teaspoon salt

Beat cream cheese and butter until smooth and creamy. Beat in vanilla and salt until blended. Gradually add powdered sugar, beat until light and fluffy. Put a large dollop of frosting on one whoopie and put another whoopie on the other side.

Yum! Yum! Yum!

After the whoopie pies were done, I used my Silhouette to make this mini pennant banner that says: Give Thanks.

I have a few other Thanksgiving season projects that you might like:

Pumpkin Vase Tutorial

DIY Thanksgiving Tablescape

Mason Jar and Vinyl Give Thanks project

Thanks Ashley!!

Those Whoopie Pies look heavenly!!

Ashley couldn’t be any cuter or more talented. She is just amazing.

Be sure to head over and follow her at Little Miss Momma. You will be glad you did!!

xoxo

PS — Don’t forget to enter the Silhouette Cameo giveaway. Enter to win my favorite crafting tool ever {300+ value}!!!

And — Have I told you about my friend Katie’s new site — GiGi Petals? It’s a fun deal-of-the-day site. Today’s deal are these adorable earrings. Free – all you need to pay is shipping. Plus, they are giving away a $50 Target gift card this week. So fun!! And on Friday they will be offering these gorgeous headbands —

The post Fall Project — Make Pumpkin Whoopie Pies!! {recipe tutorial} appeared first on Tatertots and Jello.