Pumpkin-Spiced Whoopie Pies with Ginger Cream Recipe

Name: Pumpkin-Spiced Whoopie Pies with Ginger Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 2 tsp. pumpkin pie spice; 1 cup canned pumpkin; 1/3 cup oil; 1/3 cup water; 3 eggs; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 jar (198 g) Jet-Puffed Marshmallow Creme; 1/3 cup finely chopped crystallized ginger; 1/4 tsp. ground cinnamon; 3 cups thawed Cool Whip Whipped Topping; 1/2 cup Halloween sprinkles

Servings: persons

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 tsp. pumpkin pie spice
1 cup canned pumpkin
1/3 cup oil
1/3 cup water
3 eggs
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1/3 cup finely chopped crystallized ginger
1/4 tsp. ground cinnamon
3 cups thawed Cool Whip Whipped Topping
1/2 cup Halloween sprinkles

1
Heat oven to 350 degrees F.
2
Beat first 7 ingredients with mixer until blended.
3
Drop 2 Tbsp.
4
batter, 3 inches apart, into 56 mounds on baking sheets sprayed with cooking spray.
5
Bake 12 to 14 min.
6
or until toothpick inserted in centres comes out clean.
7
Cool on baking sheets 2 min.
8
Remove to wire racks; cool completely.
9
Beat cream cheese, marshmallow creme, ginger and cinnamon in large bowl with mixer until blended.
10
Whisk in Cool Whip.
11
Spread 2 Tbsp.
12
cream cheese mixture onto bottom side of each of 28 cookies; top with remaining cookies.
13
Coat edges with sprinkles.
14
Keep refrigerated.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding, 2 tsp. pumpkin pie spice, 1 cup canned pumpkin, and more.

Yes, Pumpkin-Spiced Whoopie Pies with Ginger Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Spiced Whoopie Pies with Ginger Cream

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