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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
2 1/2 teaspoons ground cinnamon |
1 1/4 teaspoons ground ginger |
3/4 teaspoon ground nutmeg |
1 1/2 sticks (6 oz.) unsalted butter |
2 1/4 cups (packed) light brown sugar |
2 eggs |
1 (15 oz.) can pure pumpkin puree |
1/2 cup evaporated milk |
1 teaspoon vanilla extract |
24 large marshmallows, halved |
6 ounces cream cheese |
4 tablespoons unsalted butter |
4 1/2 to 5 cups confectioners' sugar |
orange food coloring |
1 tube black icing |
1 tube green icing |
Directions:
1. Preheat oven to 375°F. Line 2 baking sheets with parchment.
2. Make dough: Whisk together first 7 ingredients. In a separate bowl, cream butter and brown sugar until pale; beat in eggs. Mix in pumpkin, evaporated milk and vanilla, followed by flour mixture gradually.
3. Put some dough in a large plastic bag; snip a corner. Pipe 2 1/2-inch rounds about 1/2-inch thick onto sheets. Continue with rest of dough. Bake, rotating halfway through, until tops spring back when touched, about 12 minutes. Top each with a half marshmallow; bake for 1 1/2 minutes. Transfer, on parchment, to racks; cool.
4. Make icing: Using an electric mixer, beat cream cheese and butter until smooth. Add confectioners' sugar a little at a time until icing is thick but spreadable. Add food coloring.
5. Gently frost cookies over marshmallow. Let set for 20 minutes. Pipe icing faces and stems onto each cookie.
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