• Preheat the oven to 350°.

Pumpkin Cookies

• In a medium bowl combine the yellow cake mix, all purpose flour and pumpkin pie spice. Whisk to combine the dry ingredients.
• Add the pumpkin puree and softened butter to the dry ingredients and mix using a hand held {or stand mixer} until you have a thick dough.
• Use a ¼ measuring cup {or large cookie scoop} to measure out dough. Lightly dust your hands with flour and form each dough mound into a large disc. Place 6 onto a silicone mat {or parchment} lined baking sheet. Bake for 9-11 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.

Cheesecake Frosting

• Once the cookies have cooled, combine the softened cream cheese and marshmallow fluff in a medium bowl with a hand held mixer until smooth. Add powdered sugar and mix until you have a creamy frosting.

Assembly

• Once the cookies are completely cooled, add frosting to the piping {or zipper} bag and cut a large triangle from the end {or corner}. Pipe a hearty amount of cheesecake frosting to the top of each cookie, starting on the outside of each cookie and working to the middle. Continue until all of the cookies are frosted.
• Once all of the cookies are frosted, go back and sprinkle the top with a small amount of cinnamon.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Cookies can also be frozen for up to 3 months.