Pumpkin-Spiced Whoopie Pies with Ginger Cream

When the bake sale table is groaning from all those pumpkin pies piled on top, you'll be glad you brought these Pumpkin-Spiced Whoopie Pies with Ginger Cream.

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1. 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.

2. 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.

3. Beat cream cheese, marshmallow creme, ginger and cinnamon in large bowl with mixer until blended. Whisk in COOL WHIP.

4. 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.

Pumpkin-Spiced Whoopie Pies with Ginger Cream

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