Pumpkin-Spiced Whoopie Pies With Ginger Cream

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 (orange color)

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