Try these Pumpkin-Spiced Whoopie Pies with ginger cream. 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 instead.
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.