Mini Chocolate-Pumpkin Pie Cakes

• 1 cup flour
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, divided
• 1/2 cup cold butter, cut into small pieces
• 1 cup canned pumpkin
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup packed brown sugar
• 1 egg
• 3-1/4 tsp. ground cinnamon, divided
• 1 pkg. (2-layer size) devil's food cake mix
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 400 degrees F.
2. Place flour in large bowl.
3. Cut in 4 oz.
4. cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball.
5. Place on lightly floured surface; pat into 1-inch-thick rectangle.
6. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
7. Mix pumpkin, sour cream, sugar, egg and 1 tsp.
8. cinnamon until blended; spoon into crusts.
9. Bake 20 to 25 min.
10. or until centers are set.
11. Cool 10 min.
12. in pan.
13. Remove to wire racks; cool completely.
14. Heat oven to 350F.
15. Prepare cake batter as directed on package.
16. Blend in 2 tsp.
17. of the remaining cinnamon.
18. Spoon about 1 Tbsp.
19. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray.
20. Place 1 pumpkin pie in each cup.
21. Cover with remaining cake batter.
22. Bake 18 to 20 min.
23. or until toothpick inserted in centers of cupcakes comes out clean.
24. Cool in pans 10 min.
25. Remove to wire racks; cool completely.
26. Beat remaining cream cheese and marshmallow creme in large bowl with mixer until blended.
27. Add COOL WHIP; beat on low speed just until blended.
28. Frost cupcakes and sprinkle with remaining cinnamon.

flour, philadelphia cream cheese, cold butter, pumpkin, s, brown sugar, egg, ground cinnamon, cake mix, jetpuffed marshmallow creme

Taken from www.kraftrecipes.com/recipes/mini-chocolate-pumpkin-pie-cakes-171962.aspx (may not work)