Pumpkin Whoopie Pies with Marshmallow Cream Cheese Centers

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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!

Pumpkin Whoopie Pies with Marshmallow Cream Cheese Centers

A delectable blend of seasonal flavors in a delicious Whoopie Pie!

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Ingredients

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsps ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
1 cup firmly packed SPLENDA® brown sugar blend
1 cup vegetable oil
3 cups pumpkin purée
2 large eggs
1 tsp pure vanilla
FILLING
8 ozs cream cheese (softened)
7 ozs marshmallow creme
1 tsp vanilla bean paste or 1 tsp vanilla extract

Instructions

Preheat oven to 350F. Line two baking sheets with parchment paper.
In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside.
In another bowl, beat brown sugar and vegetable oil until combined.
Add pumpkin puree, eggs, and vanilla and mix well.
Add in flour mixture and beat until just combined.
Drop heaping tablespoonfuls onto the prepared baking sheets, about an inch apart. Bake until cookies start to crack on top and a toothpick inserted into the center comes out clean, about 15 minutes. Cool on a wire rack before filling.

To make the fillingBeat together cream cheese, marshmallow creme, and vanilla bean paste until smooth.

When cookies have cooled completely, spread a thick layer of filling onto half of the cookies.Top with another cookie and press down slightly so the filling spreads to the sides.
Store in refrigerator for up to 3 days.

Notes

These do not expand or puff up like a normal cookie so the shape you put them in on the pan is the shape you will get when finished baking. If you don't have a whoopie pie pan and you want them to look more like sandwiches, flatten before baking. SPLENDA® uses 1/2 the amount of regular sugar, so if you change this recipe you will need to double the sugar quantity.

https://mommybunch.com/pumpkin-whoopie-pies-with-marshmallow-cream-cheese-centers/

The Mommy Bunch

Nutrition

Calories: 14565 cal

Carbohydrates: 1553 g

Fat: 866 g

Sodium: 10761 g

Cholesterol: 2368 g

Protein: 179 g

Fiber: 39 g

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.

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