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One of my students used to make these all of the time. Pumpkin isn't something I normally eat but I think these are really good! I just made them tonight for the first time and they came out pretty good! I made the cookies too thick so that's why I suggest spreading them out a little before baking. And with the oven on, my house was warm so I think the frosting was a little runny, so that's why I suggest chilling it some. 
For the cookie part:
1/2 c butter, softened
2 c brown sugar
2 eggs
1 c pumpkin
1/2 t cinnamon
1/2 t ginger
1 t baking soda
1/2 c sour milk (1/2 t vinegar/lemon juice plus milk - let sit for a few min)
2 and 1/2 c flour
Cream the butter and sugar together. Add eggs one at a time and beat well in between. Add the pumpkin, beat well. Add the cinnamon, ginger and baking soda, beat well. Add the sour milk, beat well. Add the flour, beat well.
Place ~teaspoon sized dollups on greased cookie sheet. Spread the dollup out a little bit. Make an even number of cookies. Bake for 10-15 min at 375F.
For the filling/frosting:
1/2 c butter, softened
8 oz cream cheese, softened
2 c powdered sugar
4-5 oz marshmallow fluff
1 t vanilla
Cream the butter and cream cheese. Add the powdered sugar, beat well. Add the marshmallow and vanilla, beat well. *May wish to refridgerate filling/frosting to make it spread thicker.
Frost the bottom of one cookie and place another cookie bottom-to-bottom, making little sandwiches.
For the cookie part:
1/2 c butter, softened
2 c brown sugar
2 eggs
1 c pumpkin
1/2 t cinnamon
1/2 t ginger
1 t baking soda
1/2 c sour milk (1/2 t vinegar/lemon juice plus milk - let sit for a few min)
2 and 1/2 c flour
Cream the butter and sugar together. Add eggs one at a time and beat well in between. Add the pumpkin, beat well. Add the cinnamon, ginger and baking soda, beat well. Add the sour milk, beat well. Add the flour, beat well.
Place ~teaspoon sized dollups on greased cookie sheet. Spread the dollup out a little bit. Make an even number of cookies. Bake for 10-15 min at 375F.
For the filling/frosting:
1/2 c butter, softened
8 oz cream cheese, softened
2 c powdered sugar
4-5 oz marshmallow fluff
1 t vanilla
Cream the butter and cream cheese. Add the powdered sugar, beat well. Add the marshmallow and vanilla, beat well. *May wish to refridgerate filling/frosting to make it spread thicker.
Frost the bottom of one cookie and place another cookie bottom-to-bottom, making little sandwiches.
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