Ingredients

The following ingredients have 19 Servings
  • 1 box yellow cake mix
  • 1 tablespoon pumpkin pie spice
  • 1 15- ounce can pumpkin puree
  • ½ cup vegetable oil
  • 12 Large marshmallows

Instruction

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, beat cake mix, pumpkin puree, pumpkin pie spice and vegetable oil until smooth.
  • Using a medium cookie scoop, drop mounds of dough onto parchment lined baking sheets.
  • Bake for about 12-15 minutes, or until tops spring back lightly when touched. Remove from the oven and press cookies lightly with the back of a metal spatula to flatten slightly.
  • Meanwhile, cut marshmallows in half and set aside. You'll only need half as many marshmallows as you have cookies.
  • Cool on baking sheets for 2-3 minutes. Transfer half of the cookies to a wire rack, and flip the other half over on the baking sheet so the bottoms are facing up.
  • Place a large marshmallow on each of the overturned cookies. Slide the sheet back into the oven for 2-3 minutes, just until marshmallows start to puff up and about double in size.
  • Remove from the oven and cool for 2-3 minutes. Place the cooled cookies from the wire rack on top of the marshmallow to form a sandwich, pressing lightly and twisting gently to adhere.
  • Cool sandwiches completely on the wire racks. Watch them for a minute or so to make sure the tops don't slip off.
  • Store in an air-tight container for up to 5 days.