Cookies:
1/2 cup pumpkin.......................................................1/2 cup butter, softened
1 package spice cake mix.......................................... 2 eggs
1/2 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk ~ could also use any flavored liquid coffee creamer {Caramel, Pumpkin Spice, Butter Cookie, Butter Pecan})
1 cup flour.................................................................1 tsp. cinnamon
Marshmallow Spice Filling:
1/2 cup butter, softened...........................................1 8-oz. package softened cream cheese
2 cups powdered sugar.............................................1 tsp. pure vanilla extract
3-1/2 oz. marshmallow crème (fluff) ~ 1/2 jar
1/2 tsp EACH cinnamon AND nutmeg
OPTIONAL SPRINKLES
***
Preheat oven to 350. Cover cookie sheet with parchment paper or oiled aluminum foil.
Cookies: Beat pumpkin and butter with mixer until smooth. Add cake mix, eggs, cinnamon and milk ~ beat on low until combined, then on medium speed for one minute.
Drop large mounds of dough 3” apart on cookie sheets. Form into balls in your hand (may help to dampen your hands). (f you want SPRINKLES, dip half of the balls into sprinkles. Lightly flatten all cookies.
Bake at 350 for about 9-12 min. Cool slightly on pan before removing to rack or paper to cool completely. I turn the tops (if they have sprinkles ~ otherwise, just every other cookie) over in lines to cool, while I make the filling.
Makes about 18 cookie sandwiches.
Filling: Beat butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon & nutmeg ~ beat until well combined. Refrigerate at least 30 minutes or until cookies are cooled. Spoon filling on bottom of cookies and sandwich together.