Serves: 16
Prep Time: 20 min.
Cook Time: 14 min.

Pumpkin-Spiced Whoopie Pies With Ginger Cream

Pumpkin-Spiced Whoopie Pies With Ginger Cream
 Average 5 out of 5


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


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 minutes or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 minutes. 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.

SIZE-WISE: You'll know it’s a special occasion when these pumpkin-flavored treats are served.

SUBSTITUTE: Exchange caramel or toffee bits for the ginger, stirring them into the cream-cheese mixture after adding the COOL WHIP.

SERVING SUGGESTION: If you have any leftover whoopie pies, freeze them in a tightly covered container. You can even serve them frozen. They're just as delicious!

SHORTCUT: Use a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.

MAKE AHEAD: The 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.

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