Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
32
Yield:
32 cookies
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Spice Filling:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.

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  • Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

  • Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.

  • Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.

  • Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.

  • Spice Filling: Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.

Tips

REYNOLDS KITCHENS TIP:

Spend more time savoring these tasty treats by saving time between each batch! Simply line your cookie sheets with parchment paper between baking each batch of cookies. After each freshly baked batch is done and ready to cool, you can easily slide the sheet of parchment with the cookies still on top, onto a cooling rack. That way you don't have to spend time carefully transferring each cookie, one at a time, onto the rack. You can save even more time by having the next batch of dough prepped on another sheet of parchment and ready to slide onto the cookie sheet so it can go right back into the oven.

Nutrition Facts

181 calories; protein 1.6g 3% DV; carbohydrates 22.4g 7% DV; fat 9.8g 15% DV; cholesterol 32mg 11% DV; sodium 144.5mg 6% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
10/23/2014
took them to a bake sale everyone ask for the recipe they loved them Read More
(13)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2014
took them to a bake sale everyone ask for the recipe they loved them Read More
(13)
Rating: 5 stars
11/01/2014
I got this in my "daily emails" and made a triple batch right off the bat to send on the bus with our football team. Moms have been texting me for the recipe since! The boys loved them! Agree with the filling so am making a double batch today to use up what was left:) Read More
(2)
Rating: 5 stars
11/03/2014
awesome do not change a thing! Read More
(1)
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Rating: 5 stars
11/01/2014
Made these this morning and they are heavenly! Perfect size not a lot of work to make delicious (and my kitchen now smells amazing!)! Didn't change a thing. Enjoy! Read More
(1)
Rating: 5 stars
10/31/2014
These cookies are amazing!!! They are like a little piece of pumpkin pie. The filling was a little runny and made almost twice as much as you needed. No worries there making another batch. Plus put in the fridge to help set the filling. LOVED:) Read More
(1)
Rating: 4 stars
03/16/2015
Mine were a bit dense but I also made them way bigger add a bit more pumpkin pie spice for a stronger taste great recipe though! Read More
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Rating: 5 stars
10/28/2018
I make these every year for my son's school's annual Halloween potluck. They are SO good and always a big hit!! They are easy to make (and I am definitely no baker!) simple and absolutely delicious! A little tip: the first year I did as instructed and spread the filling on and it was a huge mess! Since then I have used gallon sized ziplock bags with the corner cut off (DIY piping bags) to put the filling on and it works great. So much easier and less messy and it makes it much easier to put roughly the same amount on each cookie! Highly recommend this recipe! Read More
Rating: 4 stars
09/28/2016
These are good cookies! Light and fluffy. The icing is sweet but not too sweet. Kid not make any changes and my boys gobbled them up. Read More