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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
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These are perfect for halloween parties if you were to paint little pumpkin faces on them. Ingredients:
1 (15 ounce) can pumpkin puree |
2 large eggs |
3/4 cup vegetable oil |
2 cups granulated sugar |
2 teaspoons vanilla extract |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
4 cups all-purpose flour |
4 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
4 ounces unsalted butter, cool |
4 ounces cream cheese, room temperature1/4 teaspoon salt |
3/4 cup marshmallow creme |
1 teaspoon vanilla extract |
1 1/4 cups powdered sugar |
Directions:
1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
2. In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
3. In a second bowl, stir together flour, baking powder, baking soda, and salt.
4. Add dry ingredients to pumpkin mixture and stir just until mixed.
5. Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet. Make sure to keep them about 2 inches apart.
6. Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
7. When cookies are cool, prepare filling.
8. Filling: With electric mixer, beat butter and cream cheese until smooth. Scrape down sides of bowl and beat in salt. Add marshmallow crème and continue beating until incorporated. Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
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