Pumpkin-Spiced Whoopie Pies with Ginger Cream

Pumpkin-Spiced Whoopie Pies with Ginger Cream recipe

photo by:kraft

I made these for Thanksgiving this year and brought them over to my family's house. They were such a hit that the regular pumpkin pies that were sitting on the counter got ...read more

posted by

amandajen1

on 12/6/2012

time

prep:

20 min

total:

54 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

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

tsp. pumpkin pie spice

cup canned pumpkin

1/3

cup oil

1/3

cup water

eggs

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

jar (7 oz.) JET-PUFFED Marshmallow Creme

1/3

cup finely chopped crystallized ginger

1/4

tsp. ground cinnamon

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

1/2

cup Halloween sprinkles

Make It

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 Tips

Size-Wise

You'll know its a special occasion when these pumpkin flavored treats are served.

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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TERIFLO

posted:11/6/2011

Delicious! I skipped the ginger though and my family still can't get enough of them :)

mhelminski

posted:11/6/2011

Unbelievably good! Don't be frugal w/ the cream-you will have more than enough to overfill these guys. I used pumpkin pie spice in the cream--my grocer was out of just ginger. LOVE these!!!

skchord

posted:11/3/2011

These are SO yummy! I made them for our Mommy's Group Halloween Party and they were a huge hit. They were not nearly as difficult as I thought they would be (my first time making whoopie pies!). The cream filling was perfect...I was afraid the ginger would be overpowering but it was absolutely perfect. The only thing was I couldn't roll it in sprinkles because the filling didn't stick out far enough and they stuck to the cake; so I ended up just sprinkling directly onto the filling while holding the pies. Worked like a charm! Will definately make these again, and next time I'll use fresh mashed roasted pumpkin! :) YUM!!!

TrishE48

posted:11/3/2011

I LOVE crystalized ginger, get it at the bulk food store so it's a little more reasonable since you are buying in such a small amount. Used the new cinnamon cool whip, with the ginger was very yummy.

a cook

posted:10/26/2011

Everyone loved this when I took to a pot luck! Also used 1/2 t. ground ginger instead of crystallized. Had some extra filling leftover and used it as a dip for apple slices. Yum!

southpaw10

posted:10/23/2011

made it for a luncheon at work everyone enjoyed. I used 1/4 teaspoon of ground ginger instead of the crystallized ginger witch is very costly

justmo1

posted:6/12/2011

very easy and delicious. I made them ahead of time and froze them. i could not resist tasting before they were completely thawed. sooooo good!

a cook

posted:11/30/2010

These are amazing! Because I'm not a big ginger fan, I didn't use the granulated ginger, but did put in 1 tsp of ground ginger. I also made them smaller by using a 1 tbsp scoop instead of a 2 tbsp--I like the smaller size. I highly recommend!

catjmoses

posted:11/26/2010

Wow! This was a hit! Pretty easy recipe, only had a little trouble with the ginger--had to add sugar while chopping in mini blender so it wouldn't turn into a sticky ball. Very yummy! I used spice cake mix, sugar free pudding, 1/3 less fat cream cheese and low fat whipped cream---to save a few calories--still very good!