• Preheat the oven to 350°.

Cookies

• Combine cake mix, flour and salt in a medium bowl and whisk {or sift}.  Add the eggs and melted butter to the dry ingredients. Mix using an electric mixer until you have a thick dough.
• Using a medium cookie scoop, scoop and roll the dough into smooth balls and place on the prepared baking sheet 3 inches apart. Use the back of a tablespoon {or tart shaper} to create a well in the center of the cookie dough.

Pumpkin Pie Filling

• In a medium bowl, whisk together the pumpkin pie filling ingredients until smooth.

Assembly and Baking

• Pour the pumpkin pie filling into each cookie dough well almost all the way to the top. I like to use a small liquid measuring cup so that it will pour easily.
• Bake 8 cookies at a time for 9-11 minutes or until set.  Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping

• Once they are completely cooled add the whipped topping to the piping bag and add a swirl to the top of each cookie. Sprinkle it with cinnamon sugar.