Description
Cake-ish Cookie Pumpkin Moon Pie with a cocoa marshmallow filling.
Ingredients
- ½ cups Oil
- 1 cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1-½ cup Flour
- ½ teaspoons Salt
- 1 Tablespoon Cinnamon
- 1-½ teaspoon Ginger
- ½ teaspoons Nutmeg
- ½ teaspoons Cloves
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- FOR THE MARSHMALLOW FILLING:
- 2-¼ teaspoons Gelatin Powder
- ¾ cups Cold Water, Divided
- 1 cup Sugar
- ¼ cups Corn Syrup
- ½ Vanilla Bean
- 1 Tablespoon Cocoa Powder
Preparation
Preheat oven to 350ºF (175ºC).
Mix oil and brown sugar in a standing mixer fitted with a paddle attachment. Add egg.
In a separate bowl, combine flour, salt, spices, and leavening (baking soda and baking powder). Whisk together.
To the egg and sugar mixture, add half the flour mixture. Scrape down the sides, then add the pumpkin puree. Scrape down sides, and add remaining flour mixture.
Fit two cookie sheets with either parchment paper or a silicone mat. Fit a pastry bag with a large flat tip and fill the bag up with the pumpkin batter. Pipe 2-inch disks onto your parchment and space about 1 inch (2.5 cm) apart from each other. These don’t spread too much, but they’ll puff up a bit.
Bake for 10–12 minutes.
To make the marshmallow filling, start by blooming gelatin in the bottom of your mixing bowl or stand mixer. First put 1/4 cup cold water in the bowl, then sprinkle over the powdered gelatin. Fit mixing bowl with a whisk attachment.
In a sauce pan, place remaining 1/2 cup water, sugar, and fit a candy thermometer to the side. Heat on high and watch closely. You’re looking to reach 240ºF (115ºC).
Scrape the vanilla beans out of the pod and measure out your cocoa powder in a small bowl. Set aside. You’ll be adding this at the end.
Once sugar mixture reaches temperature, pull from heat, and start slowly pouring into the mixing bowl. Have the mixing bowl speed on low until you’ve poured all the sugar mixture inside. Once sugar mixture is poured in, turn speed on mixer to high and let it start whipping, until doubled in size. This should take 5 to 10 minutes.
Once doubled in size, add vanilla seeds and cocoa powder. Whisk on high again for 1 minute.
Line your cookies next to one another—one face up, one face down—so you can easily pipe filling and close the cookie.
Quickly place marshmallow mixture into a piping bag. Be warned: This is a really sticky part! But it’s worth it.
Pipe as best you can and as fast as you can onto each cookie, and sandwich 2 cookies. You probably will have extra marshmallow left to do with whatever you please!
Enjoy! These cookies will last for a week in an airtight container.
