Modified Kraft Foods
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) vanilla 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 tsp ground ginger (they used cyrstallized ginger, like 1/3 cup, but I couldn't find it for a reasonable price so I did this)
1/4 tsp. ground cinnamon
1 tub (8 oz.) whipped topping, thawed
Heat oven to 350ºF.
Beat first seven 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 for 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 whipping topping. Spread 3 tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Repeat with remaining cakes. Keep refrigerated.
Makes 16 servings.