The Ultimate Fall Dessert!
Yields 24 pies
Ingredients for Cookies:
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1-1/2 teaspoon pumpkin pie spice
- 1 cup packed dark brown sugar
- 1 cup vegetable oil
- 1-1/2 cups canned pure pumpkin puree
- 1 large egg
- 3/4 teaspoon vanilla extract
Ingredients for Filling:
- 2 sticks butter, at room temperature
- 1 cup powdered sugar, plus more for dusting
- 1-8 ounce jar marshmallow creme
Directions:
- For the Cookies: Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
- In another large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin puree, egg, and vanilla, and whisk until combined. Add the flour mixture and whisk until fully incorporated.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 1 inch apart. Bake until golden and set, 14 - 16 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- For the filling: Beat the butter and powdered sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth. Add the marshmallow creme and beat until combined.
- Scrape the filling into a resealable plastic bag and snip a corner. Pipe a large dollop of filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down lightly. Refrigerate for 30 minutes before serving. Dust the cookies with powdered sugar.