Pumpkin-Spiced Whoopie Pies with Ginger Cream

Pumpkin-Spiced Whoopie Pies with Ginger Cream
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Ingredients
  1. 1
  2. pkg. (2-layer size) yellow cake mix
  3. 1
  4. pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  5. 2
  6. tsp. pumpkin pie spice
  7. 1
  8. cup canned pumpkin
  9. 1/3
  10. cup oil
  11. 1/3
  12. cup water
  13. 3
  14. eggs
  15. 1
  16. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  17. 1
  18. jar (7 oz.) JET-PUFFED Marshmallow Creme
  19. 1/3
  20. cup finely chopped crystallized ginger
  21. 1/4
  22. tsp. ground cinnamon
  23. 1
  24. tub (8 oz.) COOL WHIP Whipped Topping, thawed
  25. 1/2
  26. cup Halloween sprinkles
Instructions
  1. HEAT oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
Notes
  1. Size-Wise
  2. You'll know its a special occasion when these pumpkin flavored treats are served.
  3. Shortcut
  4. Use a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.
  5. Make Ahead
  6. 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.
Holiday Cottage http://www.holidaycottagepage.com/


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