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1 c. canned pumpkin
1/3 c. butter, softened
1 box spice cake mix
2 eggs
1/2 c. milk
Marshmallow Filling

Beat pumpkin and butter together. Add cake mix, eggs and milk
and beat for 1 minute. Drop by tablespoon 3-inches apart on
greased cookie sheet. Keep remaining batter chilled. Bake at 375 degrees
for 15 minutes until set or lightly browned around edges. Cool on
wire rack. Spread filling (recipe follows) on flat side of cookie
and top with a second cookie. Chill.

Marshmallow Filling:
1/2 c. softened butter
1 (8 oz.) softened cream cheese
2 c. powdered sugar
1/2 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix together and beat until combined.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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