This is a recipe from Better Homes and Gardens, and it is soooo good! Make sure you have someone to share it with or you just might eat them all and be sick!
1 cup canned pumpkin
1/3 c softened butter
1 pkg. spice cake mix
2 eggs
1/2 c milk
1 recipe Marshmallow-spice filling (below)
Preheat oven to 375. In a large mixing bowl combined softened butter and pumpkin and beat until smooth. Add cake mix, eggs, and milk; beat until combined, then for 1 more minute,
Line a cookie sheet with parchment or foil (grease if using). Drop batter by heaping tablespoons 3 inches apart onto cookie sheet; keep remaining batter chilled. Bake for 15 minutes or until set and light brown around edges. Carefully remove from parchment or foil; cool. Repeat.
Spread about 2 1/2 tbsps Marshmallow-spice filling onto the flat side of one cookie; top with a second cookie. Serve immediately or cover and chill for up to 2 hours. Makes 15 cookie sandwiches.
Marshmallow-Spice Filling:
1/2 cup softened butter
8 oz pkg cream cheese, softened
2 cups sifted powdered sugar
1/2 of 7 oz. jar of marshmallow creme
1 tsp. vanilla
1/2 tsp cinnamon
1/2 tsp. nutmeg
beat butter and cream cheese until smooth. Add powdered sugar slowly. Mix in marshmallow creme and vanilla. Then add in spices.
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