I saved the best for last! What's not to love about these awesome cookies... pumpkin cake cookie with a creme center...heaven! Try these cookies once and they will instantly be your favorite Christmas go-to cookie.
I've been perfecting this recipe for a few years and here is a few words of advice that I have learned through trial and error:
- If you're putting in canned pumpkin, you will be temped to just put in the last bit in the can...don't do it. This is a very moist recipe and it will be too moist if you do
- Don't go too big... teaspoonfuls of dough are the perfect size. These cookies are very rich.
- To easily measure and add marshmallow fluff, spray measuring cup with cooking spray
- Don't sit down with the whole plate or you won't have any to share later!
2 C Brown sugar
1C Vegetable oil
1 1/2 C Pumpkin puree
1 tsp Salt
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla
2 1/2 tsp Pumpkin pie spice
1 C Butter
1C Marshmallow fluff
2 C Confectioners sugar
2 tsp Vanilla
Preheat he oven to 350. Lightly grease baking sheets.
Combine oil and brown sugar. Mix in pumpkin and eggs, beating well.
Drop by heaping teaspoonfuls onto baking sheets. Bake 10-12 minutes. Let cool.