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Desserts

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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What You Need

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

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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