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Enjoy this recipe from Autumn with Family & Friends.
Submitted by: Vickie from
1 c. canned pumpkin
1/3 c. butter, softened
18-1/2 oz. pkg. spice cake mix
2 eggs, beaten
1/2 c. milk
Marshmallow Filling:
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1-1/2 c. marshmallow creme
1 t. vanilla extract
1/2 t. cinnamon
1/2 t. nutmeg
2 c. powdered sugar
With an electric mixer on medium speed, beat pumpkin and butter together until smooth. Add dry cake mix, eggs and milk. Beat on low speed until combined; increase speed to medium speed and beat for one minute. Drop by heaping tablespoonfuls, 3 inches apart, onto parchment paper-lined baking sheets. Bake at 375 degrees for about 15 minutes, until set and edges are lightly golden. Carefully remove cookies to a wire rack; cool. Prepare Marshmallow Filling: Blend together cream cheese and butter until smooth. Add remaining ingredients; beat until well combined. Spread half of cookies with 2-1/2 tablespoons filling; top with remaining cookies. Keep chilled. Makes 15.
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With an electric mixer on medium speed, beat pumpkin and butter together until smooth. Add dry cake mix, eggs and milk. Beat on low speed until combined; increase speed to medium speed and beat for one minute. Drop by heaping tablespoonfuls, 3 inches apart, onto parchment paper-lined baking sheets. Bake at 375 degrees for about 15 minutes, until set and edges are lightly golden. Carefully remove cookies to a wire rack; cool. Prepare Marshmallow Filling: Blend together cream cheese and butter until smooth. Add remaining ingredients; beat until well combined. Spread half of cookies with 2-1/2 tablespoons filling; top with remaining cookies. Keep chilled. Makes 15.
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