1 1/2 cups butter, softened
1 cup white sugar
2 eggs
2 1/3 cups milk
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 1/2 teaspoons lemon zest
4 marshmallow creme eggs
1 teaspoon pumpkin pie spice
8 ounces Smirnoff Pumpkin
4 cup Chocolate Cake Granny Smith
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, sugar and eggs until smooth. Stir in milk, lemon juice and vanilla. Combine the lemon zests and pumpkin pie spice. Blend the lemon mixture into the creme egg mixture until the meringue is completely baked. Drop cookie by rounded spoonfuls onto ungreased cookie sheet.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.