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The holidays are always one of my favorite times of the year. I just love the joy this season seems to instill in everyone and love that we can bring our whole family together to celebrate and catch up. This year we are going to visit my family and extended family at my cousin’s house. We all bring a dish to pass, and initially I was going to bring a hot dish like a green bean casserole, but then our plans changed and we wouldn’t be leaving until the morning of the party so I had to pick something I could make ahead since it is a bit of a drive to get there. That’s when I decided these Pumpkin Whoopie Pies with Marshmallow Cream Cheese Centers would be the perfect thing! I can make them ahead and keep them refrigerated until we are ready to serve, plus they are really really good!
Even though the holidays are typically a time of indulgence, my husband and I still like to keep our sugar intake as low as we can. I’ve found that we can still enjoy a sweet treat once in a while with less added sugar by using SPLENDA® in our baking. This recipe eliminates a whole cup of regular brown sugar by swapping the sugar with SPLENDA® brown sugar blend from Walmart.
The ingredients for the whoopie pies are pretty simple. A few spices, some pumpkin, vanilla, eggs, and your standard baking gear — flour, baking soda/powder, and SPLENDA® sugar blend.
When I was making these whoopie pies, I actually thought it would be ‘fun’ to try to crush up some whole cloves that I found in the spice section. Let me save you the trouble — get the ones that are already ground up! I did have some ground cloves already so I was able to use them in the recipe, which is good because as you can see my grinding and mashing didn’t get me too far. If you have a spice grinder it might work out, but the old mortar and pestle method was not so effective. What you can do though, is throw these into a pot of simmering water with some orange or lemon peel — the aroma is fantastic!
After giving up on my spice mashing, I got started on the recipe. As you can see, the SPLENDA® brown sugar blend works just like any regular brown sugar, you simply use a little less. While this recipe would normally have two whole cups of sugar, I was able to cut that in half by using the sugar blend.
Once everything is mixed up and ready to go in the oven, keep in mind that the whoopie pie ‘cookies’ will come out baked exactly like you put them in. If you want more even, flatter tops then be sure to flatten them out before baking. If you have a whoopie pie pan that will make it even easier!
Be sure to let the whoopie pies cool completely before adding the filling. While they are cooling, you can mix up the ever so tasty marshmallow cream cheese filling. It doesn’t take long to blend together the cream cheese, marshmallow fluff, and vanilla so store in the refrigerator until the pies have cooled. Then simply spread some filling on one cookie and press another on top to make a gorgeous whoopie pie!
If you are going to serve at a party or set out for guests, I recommend a fun serving platter or plate that really shows the whoopie pies off. Don’t you just want to grab one right now!
If you can’t wait until your guests arrive, no worries. I couldn’t either. Just look at how soft these are, with that fluffy filling. Yum!
Tis the season for SPLENDA@ Sweeteners and spice and everything nice – with less added sugar! Check out these other SPLENDA® Sweet Swaps™ recipe ideas and see what you can bake up for the holidays! Stock up by shopping for your baking needs at Walmart.