- 1 box Perfectly Moist spice cake mix
- 1 c canned pumpkin (not pumpkin pie filling)
- 1/2 c butter, softened
- 1/4 c milk
- 1 egg
- 3 c confectioners’/powdered sugar
- 1 stick butter, softened
- 1 pkg cream cheese, softened; 8 oz.
- 1 tsp vanilla
1Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
2In a large bowl, beat cookie ingredients on medium until smooth.
3Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
4Using damp hand, gently smooth out dough.
5Bake 12 to 15 minutes or until set. Cool 5 minutes.
6Remove from sheet to cooling racks. Cool completely; about 15 minutes.
7Make filling. Sift sugar into bowl and set aside.
8In a second bowl, beat butter until completely smooth (no lumps remaining).
9Then add cream cheese and vanilla. Beat again.
10Slowly add powdered sugar until well combined and smooth.
11Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
12For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
13Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
14Put pies in fridge for about 30 minutes to firm up before serving.