Pumpkin Spice Whoopies Cookies

• 1 cup canned pumpkin
• 13 cup butter, softened
• 1 (18 1/4 ounce) spice cake mix
• 2 large eggs
• 12 cup milk
• 12 cup butter, softened
• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 3 12 ounces marshmallow cream
• 1 teaspoon vanilla
• 12 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg

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

pumpkin, butter, cake mix, eggs, milk, butter, cream cheese, powdered sugar, marshmallow cream, vanilla, ground cinnamon, ground nutmeg

Taken from www.food.com/recipe/pumpkin-spice-whoopies-cookies-134400 (may not work)