You will need:
1 can pumpkin pie filling (the smallest size I could find was a 30oz can but if you can find a smaller one just adjust the recipe based on the instructions)
1 can evaporated milk (5 oz can)
4 eggs
1/3 cup cooking oil
1 box spice cake mix

Optional:
1 frozen pie crust for remaining filling


Preheat the oven to 350°F.

Mix the pie filling together with 2 of the eggs and the can of evaporated milk. If you somehow managed to find a smaller can of pie filling, then just follow the instructions on the can.

In a seperate bowl, prepare the cookie dough by combining the package of spice cake mix with the remaining 2 eggs and oil. Mix until all the white flecks dissappear.

Roll the dough into 1 inch balls and place on cookie sheet. With a spoon or your finger (I used both) make an indent into the dough ball. The goal is to make it deep enough to hold the liquid pie filling but not so deep that it hits the bottom.

Carefully spoon a bit of the filling into each cookie and bake for 15 minutes.

Make some coffee and then try not to eat them all at once.

This recipe makes between 2-3 dozen cookies depending on how good you are at keeping the cookies the same size. I am terrible at this. If you want to double (or triple?) the recipe then just add 1 box of cake mix, 2 eggs, and 1/3 cup of oil for every batch. For the love of potatoes do NOT buy more pie filling.

You will have a lot of pie filling left over and I heartily recommend getting a pie crust to dump the remaining filling into and baking. Alternatively you can freeze the filling and use it later.