Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 1 teaspoon | Baking soda |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1 cup | Butter |
| 1¼ cup | Brown sugar |
| 1 cup | Sugar |
| 3 tablespoons | Pumpkin pie spice |
| 2 teaspoons | Vanilla |
| 4 \N | Eggs |
| 3 tablespoons | Molasses |
| 1¼ cup | Pumpkin |
| ½ cup | Buttermilk |
| 1 cup | Butter |
| 10 tablespoons | Marshmallow cream; heaping |
| 1 cup | Powdered sugar |
| 1 teaspoon | Vanilla |
FILLING
Preheat oven to 350ø Combine cookie ingredients and drop by spoonfuls on cookie sheets. Bake for 10 minutes and cool completely. Beat filling ingredients together and sandwich between 2 cooled cookies. Wrap with plastic wrap.
NOTES : I use crisco icing for filling.
Recipe by: Rosie's Bakery: Cookie Cookbook (adapted) Posted to Bakery-Shoppe Digest V1 #447 by "LauraG" <gaggini@...> on Dec 11, 1997