Pumpkin-Spiced Whoopie Pies with Ginger Cream

• 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.

yellow cake, pumpkin pie spice, pumpkin, oil, water, eggs, cream cheese, jet, ginger, ground cinnamon, topping, halloween sprinkles

Taken from www.kraftrecipes.com/recipes/pumpkin-spiced-whoopie-pies-ginger-cream-138413.aspx (may not work)