Pumpkin Spice Whoopies

These are seriously some of the yummiest fall-time cookies I have ever had.
They are so awesome.
You gotta try them.

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

{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
.

Preheat oven to 375. Line cookie sheets with parchment paper or foil {grease foil, if using.}
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.
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.}
.

{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.
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.}