Pumpkin-Spiced Whoopie Pies with Ginger Cream

By ldelmas

20 min
total:
54 min
servings
total:
16 servings

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 tsp. pumpkin pie spice
• 1 cup canned pumpkin
• 1/3 cup oil
• 1/3 cup water
• 3 eggs
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1/3 cup finely chopped crystallized ginger
• 1/4 tsp. ground cinnamon
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/2 cup Halloween sprinkles

Preparation

Step 1

HEAT oven to 350ºF.

BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

kraft kitchens tipsSIZE-WISEYou'll know its a special occasion when these pumpkin flavored treats are served.SHORTCUTUse a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.MAKE AHEADThe cakes can be made ahead of time. Bake and freeze up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using to assemble whoopie pies