Pumpkin-Spiced Whoopie Pies with Ginger Cream

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 tsp. pumpkin pie spice
• 1 cup canned pumpkin
• 1/3 cup oil
• 1/3 cup water
• 3 eggs
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1/3 cup finely chopped crystallized ginger
• 1/4 tsp. ground cinnamon
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/2 cup multi-colored sprinkles or colored sugar

1. Heat oven to 350 degrees F.
2. Beat first 7 ingredients with mixer until blended.
3. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp.
4. for each.
5. Bake 12 to 14 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool on baking sheet 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 3 Tbsp.
12. onto flat side of 1 cake; top with second cake, flat side down.
13. Roll edge in sprinkles.
14. Repeat with remaining cakes.
15. Keep refrigerated.

yellow cake, pumpkin pie spice, pumpkin, oil, water, eggs, philadelphia cream cheese, jetpuffed marshmallow creme, ginger, ground cinnamon, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/pumpkin-spiced-whoopie-pies-ginger-cream-119258.aspx (may not work)