1. Heat oven to 350ºF.
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. Remove to wire racks; cool completely.
4. Beat cream cheese, marshmallow creme, ginger and cinnamon in large bowl with mixer until blended. Whisk in COOL WHIP.
5. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.
Tip 1: Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 2: You'll know it's a special occasion when you get to enjoy one of these delicious pumpkin-flavored treats.
Tip 3: Substitute KRAFT Caramel Bits or toffee bits for the chopped ginger, stirring them into the cream cheese mixture along with the COOL WHIP.
Tip 4: Any leftover whoopie pies can be frozen. No need to thaw them before serving - they're equally as delicious when served frozen.
Tip 5: Use a small ice cream scoop to quickly portion the dough onto the prepared baking sheet.
Tip 6: The cakes can be baked ahead of time. Cool, then freeze up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using to assemble the whoopie pies.
- 16 g Total Fat
- 7 g Saturated Fat
- 0 g Trans Fat
- 50 mg Cholesterol
- 360 mg Sodium
- 53 g Total Carbohydrates
- 1 g Dietary Fibers
- 36 g Sugars
- 3 g Protein
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Nutritional Information
- 16 g Total Fat
- 7 g Saturated Fat
- 0 g Trans Fat
- 50 mg Cholesterol
- 360 mg Sodium
- 53 g Total Carbohydrates
- 1 g Dietary Fibers
- 36 g Sugars
- 3 g Protein
Directions
1. Heat oven to 350ºF.
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. Remove to wire racks; cool completely.
4. Beat cream cheese, marshmallow creme, ginger and cinnamon in large bowl with mixer until blended. Whisk in COOL WHIP.
5. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.
Tip 1: Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 2: You'll know it's a special occasion when you get to enjoy one of these delicious pumpkin-flavored treats.
Tip 3: Substitute KRAFT Caramel Bits or toffee bits for the chopped ginger, stirring them into the cream cheese mixture along with the COOL WHIP.
Tip 4: Any leftover whoopie pies can be frozen. No need to thaw them before serving - they're equally as delicious when served frozen.
Tip 5: Use a small ice cream scoop to quickly portion the dough onto the prepared baking sheet.
Tip 6: The cakes can be baked ahead of time. Cool, then freeze up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using to assemble the whoopie pies.