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Pumpkin-Spiced Whoopie Pies with Ginger Cream

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Total Time

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.


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


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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
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.

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