Preheat the oven to 375. Line a cookie sheet (you are gonna want to have two of these) with parchment paper or silpat mat. In a large mixing bowl (I used my Kitchen Aid mixer, but you could also use a hand mixer) on medium speed beat pumpkin and butter till smooth. Add the cake mix, eggs and milk and beat on a low speed until combined and then turn up to a medium speed for 1 minute.

Scoop by even heaping tablespoons onto the cookie sheet. I used a little kitchen scoop for this to make sure that I got equal amounts of batter for each cookie.

Bake for 15 minutes, remove from the oven and allow to cool for a few minutes and then remove to a wire rack to finish cooling. While that is cooling, switch to your other cookie sheet to bake the next round.

Once all cookies are baked, mix up the icing. Simply place all ingredients in a large mixing bowl and using a hand mixer or a stand mixer, mix on medium low until well blended and fluffy. Using a Tablespoon, spoon a heaping amount on the bottom of one cookie and then use the bottom of another cookie as a lid. Serve. Offer these with a napkin - they get a little messy sometimes.