• Preheat oven to 350℉
• In a large mixing bowl, add the egg, and lightly beat with fork or electric mixer
• Add the cake mix, canned pumpkin and milk, and mix well
• Use a tablespoon to scoop batter out and drop on baking sheet lined with parchment paper or aluminum foil, leaving about 2 inches between cookies
• Bake for 10-12 minutes or until edges are firm
• Remove from oven, allow to cool slightly, then remove cookies from baking sheets, and allow to cool completely on a wire rack or counter

Frosting

• In a medium mixing bowl, beat the softened cream cheese until smooth
• Add in the softened and beat until all lumps are gone
• Stir in the vanilla extract
• Gradually add in the powdered sugar
• Prepare a piping bag with a small round tip and cream cheese frosting. Pipe frosting onto all the cookies
• Cut the marshmallow pumpkin candies in half, and place one half on the center of each cookie