Make the cookies.

Preheat the oven to 350 degrees.  Line 2 baking pans with parchment paper or a Silpat mat.  Set aside.

In a large mixing bowl, combine the cake mix, pumpkin, and oil.

Use a small cookie scoop to make balls about the size of a walnut.  Place on the baking sheets about 2-inches apart.

Bake in the preheated oven for 14 minutes or until the tops of the cookies look dry and they ‘spring’ back when you touch them.

Remove the pans from the oven and allow to cool on the sheets for about 1 minute before moving the cookies to a wire rack to cool completely.

Meanwhile, make the filling.

In the bowl of a stand mixer, whip the butter and cream cheese until creamy – about 2 minutes.

Slowly incorporate the powdered sugar, slowly beating it into the butter mixture.

Pour in the vanilla.   

Increase the speed of the mixer and beat the filling until fluffy – about 5 minutes.

Spoon the filling into a large zip-top bag and snip off one corner to make a small opening.  

Pipe a circle of filling onto half of the cookies on the flat side.

Top with another cookie.  Continue until all the cookies are sandwiched with filling.

Chill until ready to use.