These little beauties came from a day when I wanted to bake but was out of flour to make anything from scratch. Luckily I had a cake mix on hand and found this great recipe with cake mix and no flour.
My husband gobbled these up and I gave a bunch away to friends and he was very disappointed to see these go! They are a perfect for a fall or winter treat! Go make these as a little Christmas treat-you won't regret it!
Pumpkin Whoopie Pies with Cream Cheese Frosting
recipe slightly adapted from Kraft.com
Makes between 16-20 whoopie pies depending on sizeIngredients1 pkg. (2-layer size) yellow cake mix1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding2 tsp. pumpkin pie spice1 cup canned pumpkin1/3 cup oil1/3 cup water3 eggs1 pkg. (8 oz.) Cream Cheese, softened1 jar (7 oz.) Marshmallow Creme1/4 teaspoon ground ginger1/4 tsp. ground cinnamon1 tub (8 oz.) COOL WHIP Whipped Topping, thawedDirectionsHeat oven to 350ºF.
Beat first 7 ingredients with mixer until well blended. Scoop into small mounds (I used a medium sized cookie scoop of about 2 tablespoons batter), 3 inches apart, on baking sheet sprayed with cooking spray or on a Silpat.
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, if desired. Repeat with remaining cakes. Keep refrigerated.
(The cakes can be made ahead of time. Bake and 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 whoopie pies.)Enjoy!