Cookie:
1 package vanilla cake mix
1 package butterscotch instant pudding (4 servings size)
1 ¼ teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
6 tablespoons brown sugar, divided
1/3 cup flour
4 eggs
¼ cup oil
1 ¼ cup sweet potatoes, cooked and mashed
Filling:
6 tablespoons butter
1 cup powered sugar
½ teaspoon vanilla
6 ounces butterscotch morsels
1 tablespoon milk
½ cup marshmallow cream
For cookie:
Mix all dry ingredients and three tablespoons of the brown sugar together, making sure there are no lumps. Slowly beat in eggs one at a time making sure each egg is mixed in thoroughly. Blend in oil and then sweet potatoes. Use a tablespoon and scoop batter out and place evenly apart on a cookie sheet that has been lined with parchment paper. Preheat oven to 350 degrees. Sprinkle cookies, evenly with remaining brown sugar. Bake at 350 degrees for 8-10 minutes, or until cookies spring back when touched. Remove and allow to cool completely.
For filling:
In a bowl cream butter and powdered sugar, and then stir in vanilla. Melt butterscotch morsels and milk in a double broiler, until creamy. Blend melted butterscotch with sugar mixture until smooth. Fold in marshmallow cream. Spread filling on one cookie, top with another cookie and enjoy.