What You Need
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 Halloween sprinkles
Make It
HEAT oven to 350ºF.
BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.
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.
BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. 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.
http://www.kraftrecipes.com/recipes/pumpkin-spiced-whoopie-pies-ginger-119258.aspx?cm_mmc=eml-_-rbe-_-20111103-_-1014&cm_lm=B8CEAD05A76A71C2C76CDA63B6608CA6
