How to make it

  • Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. 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 heaping tbsp, drop mounds of batter 3 in. apart on cookie sheet; keep remaining batter chilled. Bake 15 min. or until set and lightly browned around edges. Carefully remove from parchment paper; cool on wire rack. Repeat with remaining batter. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2 1/2 tbsp filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.

Reviews & Comments 2

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    " It was excellent "
    pinkpasta ate it and said...
    OMG! ^5!
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  • krumkake 10 years ago
    Oh my goodness, what a great take on the usual whoppie a cream cheese filled pumpkin roll - I love this! Thanks for sharing it...Krum
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