Jack-o'-lantern Cookies

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

Preparation

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.