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Pumpkin-Spiced Whoopie Pies with Ginger Cream

Pumpkin-Spiced Whoopie Pies with Ginger Cream is rated 4.7727272727272725 out of 5 by 22.
Prep Time
20
min.
Total Time
54
min.
Servings

16 servings

When the bake sale table is groaning from all those pumpkin pies piled on top, you'll be glad you brought these Pumpkin-Spiced Whoopie Pies with Ginger Cream.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 7 ingredients with mixer until 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 creme, ginger and cinnamon in large bowl with mixer until 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 you get to enjoy one of these delicious pumpkin-flavored treats.

Note

Any leftover whoopie pies can be frozen. No need to thaw them before serving - they're equally as delicious when served frozen.

Shortcut

Use a small ice cream scoop to quickly portion the dough onto the prepared baking sheet.

Make Ahead

The cakes can be baked ahead of time. Cool, then 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 the whoopie pies.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
Total fat 14g
Saturated fat 7g
Cholesterol 55mg
Sodium 360mg
Carbohydrate 54g
Dietary fiber 1g
Sugars 40g
Protein 4g
% Daily Value
Vitamin A 50 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These are SO yummy! 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!!!
Date published: 2011-11-03
Rated 5 out of 5 by from I made these for Thanksgiving this year and brought them over to my family's house. 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 forgotten about until the next day! I made them using my mini ice cream scooper so they came out nice and small and replaced the crystallized ginger with 1 tsp of the dried stuff I had in my cupboard. I will definitely be making these again:)
Date published: 2012-12-06
Rated 5 out of 5 by from TOTAL AWESOMENESS. TOTAL AWESOMENESS. They almost didnt make it to the cookout/bonfire that we attended. We loved the filling. I have never made whoopie pies before because I thought they would be too difficult. They were real easy. My grandkids helped and enjoyed the easy steps. They were moist and not too sweet. We will be making them again for Thanksgiving and Christmas
Date published: 2012-11-08
Rated 5 out of 5 by from Wow! 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!
Date published: 2010-11-26
Rated 5 out of 5 by from These are amazing! 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!
Date published: 2010-12-01
Rated 5 out of 5 by from Love this recipe! Love this recipe! I did change the filling though. I used the seasonal vanilla cool whip rather than the regular cool whip and did not add the ginger or cinnamon! They were awesome! Took them to a work get together and they vanished!
Date published: 2011-12-19
Rated 5 out of 5 by from Everyone LOVED these (from my 5-year-old grandson, to my 85-year-old neighbor). Everyone LOVED these (from my 5-year-old grandson, to my 85-year-old neighbor). Will make them smaller next time, because the regular "whoopie pie" size is just too much. Didn't bother with the colored sugar around the edges.
Date published: 2012-11-19
Rated 4 out of 5 by from These were very very good fresh, but by the next day they got terribly sticky and the crystallized... These were very very good fresh, but by the next day they got terribly sticky and the crystallized ginger re-hydrated & became slightly overpowering. I would make again if I knew they would be eaten before they day was up.
Date published: 2012-11-27
  • 2016-09-29T11:02CST
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