Pumpkin Spice Whoopies

for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies. These are yummy but rich!