Pumpkin Spice Whoopies

INGREDIENTS

Cookies
• 1 cup canned pumpkin
• 1/3 cup butter, softened
• 1 pkg. 2 layer size spice cake mix
• 2 eggs
• 1/2 cup milk
• 1 recipe Marshmallow-Spice Filling (below)


Marshmallow-Spice Filling

• 1/2 cup softened butter
• 8-oz package softened cream cheese
• 2 cups sifted powdered sugar
• 1/2 of a 7oz jar marshmallow cream
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

DIRECTIONS

Preheat oven to 375°. Line a cookie sheet with parchment paper or foil, grease foil, is using. Beat pumpkin and butter on medium speed until smooth. Add cake mix, eggs and milk -- beat on low speed until combined. Beat on medium speed. Drop by heaping tablespoons 3" apart onto prepared cookie sheets.keep remaining batter chilled. Bake in preheated oven to 15 minutes or edges are lightly browned. Carefully transfer to wire rack and cool -- repeat with remaining batter. Cool cookie sheet and line with new parchment or foil. Place cookies in layers separated by waxed paper in an airtight container, cover. Store at room temperature for 24 hours. Prepare MARSHMALLOW FILLING up to 2 hours before serving. Spread about 2 1/2 tbls filling on flat side of cookie, top with second cookie. Repeat with remaining cookies. Serve immediately or cover and chill for up to 2 hours. To prepare MARSHMALLOW FILLING. Beat together butter and cream chese until smooth. Add 2 cups sifted powdered sugar, half of a 7 oz jar or marshmallow cream, 1 tsp vanilla and spices. To STORE. Place unfilled cookies in layers seperated by waxed paper in an airtight container. Cover. Freeze for up to 1 month. Thaw, fill and assemble. 379 cal. 19g fat. 49g carbs.