Thanksgiving: Marshmallow Pumpkin Puffs

These cookies fluff up almost like muffin tops. The sweet icing drizzle is made simply from marshmallows and butter, making these puffs a quick and simple dessert or treat.


Ingredients


½ cup butter or margarine, softened
2 cups brown sugar
½ cup vegetable oil
2 cups pumpkin puree
2 eggs
1 tsp vanilla
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups marshmallows
2 tbsp butter (do not use margarine)


Directions


Heat oven to 350°F. In a large bowl cream together the butter and the brown sugar until it is light and fluffy. Add oil, pumpkin, eggs, and vanilla. Blend well. Add all other ingredients except the marshmallows and remaining butter to the bowl and mix until you have a dough that is sticky and soft.


Drop by tablespoons onto a prepared cookie sheet, keeping cookies at least 2 inches apart to keep them from baking together. Bake until they are springy to the touch, about 15 minutes. They should resemble muffin tops. Remove cookies from cookie sheet immediately and cool on wire racks.


Melt marshmallows and butter in a small bowl in the microwave (or in a saucepan) and mix well until you have a workable drizzle. Do not overheat marshmallows. You want them melted, but only just. Using a spoon, drizzle or plop the marshmallow icing over the cooled cookies. Let cookies rest until icing is set.


This recipe makes about 2 dozen cookies. They'll keep for up to 3 days if stored in an airtight container in a single layer.