- 2 cups packed brown sugar (we used light brown sugar)
- 1 cup vegetable oil
- 1 ½ cups canned pumpkin purée
- 2 eggs (we used large eggs)
- 1 teaspoon vanilla extract
- 3 cups flour (we used all-purpose flour)
- 1 teaspoon salt (we used table salt)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup prepared marshmallow crème
- Move the racks in your oven so one is in the upper third and the other is in the bottom thirds, preheating the oven to 350 degrees afterwards. Take 2 baking sheets (we we lined ours with aluminum foil) and lightly grease them (we used nonstick cooking spray).
- Take a large mixing bowl and add to it the oil and brown sugar, stirring to combine. Now add in the pumpkin and eggs, mixing them in well using an electric hand mixer. Now stir in the vanilla extract. Add in the following ingredients, blending them thoroughly with the hand mixer after they’re all in the bowl: flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
- Drop the batter by the tablespoonful onto the prepared baking sheets, making sure there’s at least an inch worth of space between each one. Stick both sheets in the oven (we presume they wanted one sheet on the upper third and the other on the bottom third) and bake for 10 to 12 minutes or until the cookies look like they’ve puffed up a little, are dry to the touch and are lightly browned around the edges (we went with 10 minutes). Take the cookies off the sheet and place them on cooling racks for 30 minutes or until they’ve cooled down completely. Repeat with remaining batter.
- Turn half of the cookies over and spread a teaspoon of marshmallow crème onto each cookie, topping those cookies with the other half that don’t have marshmallow on them.
Makes: 3 ½ dozen
We tried this recipe out and it turned out to be a delicious little treat. You get a pumpkin pie taste from the cookie thanks to to the warm spices in it and the marshmallow crème helps it feel like a whoopie pie but the marshmallow doesn’t make it feel too sweet which is really nice. A great dessert for fall and especially the month of October !
We got this recipe from Allrecipes.
We weren’t paid in any form to promote Allrecipes.
Take care everybody !