Ingredients
Scale
- 1/2 cup butter-flavored shortening
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pureed pumpkin (1 can)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 1/4 cup sour cream
- 1/4 cup butter-flavored shortening
- 1/4 cup softened butter
- 1 1/4 cups powdered sugar
- 2 cups marshmallow fluff
- 1 teaspoon vanilla extract
- 1/2 teaspoon caramel extract
- 1/2 cup chopped and toasted pecans
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat shortening, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, along with vanilla and pumpkin; mix well.
- In a separate bowl, whisk dry ingredients and gradually add to wet mixture.
- Stir in sour cream and mix briefly.
- Scoop batter onto baking sheets and bake for 10 minutes.
- Allow cookies to cool on baking sheets and then on a cooling rack.
- Whip together filling ingredients until fluffy.
- Fill cookies with marshmallow filling and optionally roll edges in pecans.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure shortening and butter are at room temperature for best results.
Use lightly toasted pecans for enhanced flavor.
Avoid overmixing for soft cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg