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Pumpkin-Spiced Whoopie Pies with Ginger Cream

Pumpkin-Spiced Whoopie Pies with Ginger Cream recipe
photo by:kraft
When the bake sale table is groaning from all those pumpkin pies piled on top, you'll be glad you brought Pumpkin-Spiced Whoopie Pies with Ginger Cream.
time
prep:
20 min
total:
54 min
servings
total:
16 servings
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posted:
11/6/2011
Delicious! I skipped the ginger though and my family still can't get enough of them :)
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!!!
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!!!
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.
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!
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
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!
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!
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!
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