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Pumpkin-Spiced Whoopie Pies with Ginger Cream

  • 16servings
  • 54minutes
  • 390calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12
MineralsZinc, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  3. 2 tsp. pumpkin pie spice

  4. 1 cup canned pumpkin

  5. 1/3 cup oil

  6. 1/3 cup water

  7. 3 egg s

  8. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  9. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

  10. 1/3 cup finely chopped crystallized ginger

  11. 1/4 tsp. ground cinnamon

  12. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  13. 1/2 cup Halloween sprinkles

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. 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.

  3. 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.

  4. 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.

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