Ingredients: |
Ingredients: 1 cup canned pumpkin 1/3 cup butter,softened 1 package 2 layer size spice cake mix 2 eggs 1/2 cup milk
Marshmallow spice filling 1/2 cup softened butter 1 -8 oz. package cream cheese ,softened 2 cups sifted powdered sugar 1/2 of a 7 oz. jar fluff 1 teaspoon vanilla 1/2 teaspoon each cinnamon and nutmeg
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Directions: |
Directions: Preheat the oven to 375º. Line a cookie sheet with parchment paper. In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk;beat on low speed until combined, and then on medium speed for 1 minute. By the heaping tablespoon or scoop drop mounds of batter 3 inches apart on prepared cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and slightly browned on sides. Carefully remove from paper to cool on wire rack. If desired,place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store at room temperature for 24 hours.Prepare marshmallow spice filling up to 2 hours beore serving. Spread about 2 1/2 tablespoons on the flat side of one cookie,top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Marshmallow -Spice filling : Beat together softened butter and cream cheese. Add powdered sugar,Fluff,vanilla,cinnamon,and nutmeg.Beat until well combined. |