Pumpkin-Spiced Whoopie Pies with Ginger Cream

Ingredients

• 1 cup pumpkin canned
• 8 oz philadelphia cream cheese softened
• 0.3 cup crystallized ginger finely chopped
• 3  eggs 
• 0.3 tsp ground cinnamon 
• 3.4 oz jell-o vanilla flavor pudding instant
• 7 oz marshmallow crème jet-puffed
• 0.3 cup oil 
• 2 tsp pumpkin pie spice 
• 0.5 cup colored sugar 
• 0.3 cup water 
• 8 oz cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• baking sheet
• oven
• whisk
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. 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.
3. Bake 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min.
4. Remove to wire racks; cool completely.
5. Beat cream cheese, marshmallow creme, ginger and cinnamon in large bowl with mixer until blended.
6. Whisk in COOL WHIP.
7. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat side down.
8. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.