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

Preheat oven to 375 Degrees F. Line a cookie sheet with parchment paper or foil (grease foil, if using). 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, drop mounds of batter 3 inches apart 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, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for up to 24 hours. Prepare Marshmallow-spice filling up to 2 hours before serving. Spread about 2 1/2 Tbls. filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill for up to 2 hours. Makes 15.

Marshmallow-spice filling

Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-oz. package softened cream cheese until smooth. Add 2 cups sifted powdered sugar; 1/2 of a 7-oz. jar marshmallow cream, 1 tsp. vanilla, and 1/2 tsp. each ground cinnamon and nutmeg. Beat until well combined.