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Pumpkin and Marshmallow Sandwich Cookies.

INGREDIENTS

1 cup butter, softened

3/4 cup powdered sugar

3/4 cup canned pumpkin

2 teaspoons vanilla extract

2 1/2 cups flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon freshly grated nutmeg

3/4 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Wax and parchment paper

1 tablespoon coarse sugar

1/2 cup marshmallow crème (see recipe below)

INSTRUCTIONS

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Add pumpkin until incorporated then stir in 2 tsp. vanilla.
2. Stir together flour and next 6 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough in half; flatten each into a disk. Roll each disk to 1/4-inch thickness between 2 sheets of wax paper. Transfer dough, in wax paper, to a baking sheet; chill 1 hour.
4. Preheat oven to 350°. Working with 1 portion of dough at a time, remove top wax paper; cut with a 2-inch round cutter, rerolling dough scraps once. Place 1 inch apart on parchment paper-lined baking sheets; sprinkle with Demerara sugar.
5. Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
6. Place a tablespoon of marshmallow creme between two cookies.

Marshmallow Creme Filling for cookies

• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon fine salt
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons pure vanilla extract

INSTRUCTIONS

• Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
• Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
• When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

I altered this recipe.