Pumpkin Spice Whoopies

This year I'm going to be hosting Thanksgiving for my parents. So we have been looking at a lot of fun dessert ideas to celebrate my FAVORITE holiday =) We came across this recipe and made them for family home evening this past monday. They were really fun to make and were ten times as much fun to eat! The recipe says to wait 24 hours but we didn't and they turned out just fine. Sorry for the blurry photo. My Kitchen has horrible lighting and freaks my camera out.


Ingredients:
1 cup canned pumpkin
1/3 cup butter, softened
package spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see below)

Directions:
Preheat oven to 375. Line a cookie sheet with parchment paper or foil (grease foil; if using). In a large mixing bowl beat pumpkin and butter with electric mixer on medium speed until smooth. Add cake mix, eggs, and milk, beat on low speed until compined, and then on medium speed for 1 minute.

By heaping tablespoons full, 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 cookie sheet and cool on a wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment paper or foil. If desired, place cookies in a covered container with waxed paper between layers to prevent sticking. Store cookies at room temp for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with 2nd cookie; making a sandwich. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

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 teaspoon vanilla, and 1/2 teaspoon each of cinnamon and nutmeg. Beat until well combined