Pumpkin Marshmallow ButterCream Cookies
What the heck is a Pumpkin Marshmallow ButterCream Cookie you ask? Well, let me answer! A pumpkin Marshmallow ButterCream Cookie is a richer, not so gooey version of a Whoopi Pie. It’s like a creamy frosting-filled cookie as opposed to sticky. I’ll let the pictures describe this one!So yeah, I figured I’d make a pumpkin purée infused marshmallow fluff. It’s good, it’s damn good. Just not firm enough. I hate failing and get awfully perturbed with myself when a creation stands at the edge of the cliff on one foot and gale force winds taunting me to plummet off the edge. Makes me cringe even writing about it. So what the hell, let’s add a super thick ButterCream and see what happens. And after some head scratching, these Pumpkin Marshmallow ButterCream Cookies were born.
Good God, I must be Dreaming!
I wanted the fall flavours to be straightforward and in your face with this Pumpkin Marshmallow ButterCream Cookie and ultimately, I think I nailed it for what was produced that’s for sure. On the first bite, there is a definite and predominant taste of nutmeg, cinnamon, and pumpkin followed by a beautiful marshmallow and buttercream flavour. Please pinch and make sure you’re not dreaming if you are getting any sense of the incredible flavour that emanates from this cookie.Yes, these are massive! My kids eat multiples, not singulars so I make one big one for each of them. Good luck suckers! Today Dad wins and your stomachs get full with cookie to spare. I’m down with that. Now, let’s make some Pumpkin Marshmallow ButterCream Cookies.
Pumkinizing the Marshmallow and ButterCreaming Too:
- 1 tub marshmallow fluff
- 2 tbsp pumpkin puree
- 1 tsp each nutmeg and cinnamon
- 2/3 cups softened butter
- 5 cups icing sugar
- 3-4 tbsp heavy cream
- Any old-fashioned oatmeal cookies storebought about 3 inches in diameter (I make my own).
Easy enough so far no? Let’s piece this all together now. It’s really simple but a two-part process. So here we go!
- In a medium mixing bowl, mix everything but the butter and icing sugar and whisk until well incorporated(2-3 mins).
- In the bowl of your stand mixer, combine the butter and icing sugar and mix on high until firm and mixed thoroughly.
- Turn mixer to low and add your cream a tbsp at a time (it’s supposed to be firm as we get to combine the two now).
- Switch to your paddle and combine half of your marshmallow into your buttercream and slowly mix in.
- When you reach the firmness you want, you’re done! (I chose for a creamier texture as opposed the gooey of straight marshmallow).
- Have your cookies upside down on your workstation and using an ice cream scoop, plop a drop in the centre of the cookie and top it with the other cookie.
- Even pressure while putting the top on ensures a nice and even distribution of filling.These Pumpkin Marshmallow ButterCream Cookies are insanely tasty and yes, even though they are massive, my kids scarfed up all but about a bite (even Hanna polished off a sizeable portion). What are some of the fantastic fall recipes and treats that you love to dish up?