THE APRON GAL

I'm so sorry for my long blogging absence! I am excited to be back and I have so many fun things I want to share with y'all! I hope you will start reading again!

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 size

 Ingredients

1 pkg.  (2-layer size) yellow cake mix

1 pkg.  (3.4 oz.)  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.) Cream Cheese, softened

1 jar  (7 oz.) Marshmallow Creme

1/4 teaspoon ground ginger

1/4 tsp.  ground cinnamon

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

 

Directions

Heat 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!