• Heat oven to 350°. Line two cookie sheets with parchment paper or spray with cooking spray.
• In a mixing bowl, combine the dry cake mix, pumpkin, and oil. Stir together until completely mixed and combined. I like to use a handheld mixer for ease.
• Use a small cookie scoop, or drop dough with a spoon, onto the cookie sheet. It will end up being about 2 tablespoons of dough.

  * Cookies don't spread hardly at all while baking so you can fit 15 cookies per sheet.
• Cook for 9-13 minutes. Let cool completely.

  *Cookies should look puffy and dry (i.e- cooked all the way) and when you gently press a finger on the tops, it should spring back.

Cheesecake Pudding Filling

• Add the cheesecake pudding mix (dry, do not prepare) and the heavy whipping cream into a bowl. Use a hand held blender, or bowl of a stand mixer, and whip until stiff peaks form.

  *This takes about 3-4 minutes.
• Either spread the cheesecake whipped cream between two cookies or put some into a large bag (like a Ziploc) and cut the corner and pipe onto one cookie and then press the other on top.
• Serve immediately or for best taste put in the fridge for about 2 hours before serving. Leftovers need to be stored, covered well, in the fridge.