This week I am gonna get organized. No, for REAL this time.
I will not make any more stacks of mail.
I will not let the laundry pile high.
I will pack my kid’s lunches at night, so the morning isn’t rushed and all angry-like.
I will plan my meals and grocery shop for the items I NEED. NO YODELS!
I will go to bed early-ish and NOT get sucked into brain-cell-killing shows like Most Eligible Dallas.
I will go to the gym and actually exercise, not just walk around with yoga pants and sneakers on LOOKING like I might have exercised.
I will clean my closet and finally get rid of some lingering sizes that humiliate me on a daily basis.
AND I will actually order photo books for the 4,528 pictures that have been uploaded on my computer since 2007.
I will do all this while staying in a positive mood, without rolling my eyes at my husband and with make-up on.
That’s my plan for the week.
Do you believe any of that?
Yeah, me neither. Sigh.
I think I need a cookie.
Or even better a Whoopie Pie, which is basically a super great invention where you get to eat 2 cookies and call it one. Brillz.
So these kinda went together in a breeze. Not like a Martha Stewart, “It’s easy” breeze..an ACTUAL, anyone can do it breeze.
Pumpkin Shaped Orange Velvet Whoopie Pies!
First you make your whoopie pie batter…I adapted a red velvet whoopie pie recipe…just used orange food coloring!
I put the batter in a ziplock bag with the end snipped off…that way I had better control of the shape. You could use a piping bag too.
You’ll want to line you baking sheet with parchment paper or a Silpat because they will stick.
I eyeballed my pumpkins…that’s how I roll. They are all ABOUT 2.5″ wide and ALMOST 2″ in height.
After you bake them let them cool for 2 minutes or so and transfer them to a wire rack.
You can make your cream cheese filling now…and using another snipped-off Ziplock you can fill them.
I broke some mini pretzels…
and used them as the pumpkin stalks.
I used some extra filling and colored it green. I piped on some vines and leaves…you don’t have to, but sometimes instead of organizing my mail I pipe stuff. That’s me.
Then you’re done. Aren’t they cute?Print
Makes about 16 pies
- 2 cups all purpose flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
- 1/2 cup room temp butter
- 1 cup light brown sugar
- 1 egg
- 2 tsp vanilla
- 1/2 cup buttermilk
- Orange food coloring (gel)
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
- Preheat oven to 375
- Line you baking sheets with parchment paper.
- Cream butter and sugar together.
- Add egg and vanilla, mix until combined.
- Mix you dry ingredients together
- On low speed add 1/3 of your dry mix, then 1/3 of your buttermilk…continue adding in this order until all your dry ingredients and milk are mixed in and smooth.
- Now add you orange food coloring. It didn’t take very much for me to achieve a pretty orange color, but add until the color you like is reached.
- Mix on low to combine the food coloring, scraping the sides until color is even.
- Transfer batter into a piping bag or snipped off ziplock.
- Pipe in the shape of pumpkins (kind of a fat heart shape) about 2 inches apart.
- Bake for approx 6 minutes until they are set.
- Let cool on baking sheet for 2 minutes and then transfer to a wire rack to finish cooling.
- Fill each with your cream cheese filing.
- In a mixer, cream together your butter and cream cheese until smooth.
- On low speed add in your vanilla and powdered sugar.
- Turn speed up to medium until combined, scraping sides of bowl when necessary.
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Helpful tip… Out of buttermilk?