Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by MyRecipes October 2006

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Recipe Summary test

Yield:
4 dozen
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375°F. Line 2 baking sheets with parchment.

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  • 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.

  • 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.

  • 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.

  • Gently frost cookies over marshmallow. Let set for 20 minutes. Pipe icing faces and stems onto each cookie.

Nutrition Facts

187 calories; fat 6g; saturated fat 3g; protein 2g; carbohydrates 33g; fiber 1g; cholesterol 24mg; sodium 147mg.
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