Goblin Pies
Ingredients
- FOR THE COOKIES ⓘ
- 2 1/4 cups flour
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon cinnamon ⓘ
- 1/2 teaspoon unsalted butter, softened to room temperature ⓘ
- 1 cup light brown sugar, packed ⓘ
- 1 large egg, room temperature ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup canned pumpkin ⓘ
- 1 cup buttermilk ⓘ
- 5 -6 drops orange food coloring ⓘ
- FOR FILLING ⓘ
- 1 1/2 cups unsalted butter, softened to room temperature ⓘ
Instructions
- Heat oven to 350°F Line 2 baking sheets with parchment paper.
- COOKIES: In a medium bowl, whisk together flour, soda, baking powder, salt and cinnamon, Set aside.
- In large bowl, combine butter, and brown sugar. Use and electric mixer on medium to beat until fluffy, 3-4 minutes. Beat in eggs and vanilla.
- Add pumpkin and mix to combine. Reduce mixer to low, then add flour mixture and buttermilk alternately, beginning and ending with flour.
- Add orange food coloring, then beat until evenly blended.
- Portion16 mounds of batter (1/4 cup each) onto prepared baking sheets, leaving 2 inches between each.
- Bake , rotating sheets top to bottom and front to back halfway through, until light golden brown and a toothpick inserted at the center comes out clean, 10-12 minutes.
- Transfer cookies to a cooling rack and cool completely.
- FOR FILLING: When cookies are completely cool, prepare filling. In a large bowl, comine butter and powdered sugar. Use an electric mixer on medium to beat until smooth (it will look crumbly at first). Beat in vanilla and salt.
- Add marshmallow and beat until smooth, then add green food coloring and beat until evenly colored.
- To assemble, arrange 8 cookies on the counter, flat sides up. Divide filling evenly among cookies, about 1/2 cup per cookie, and spread in an even layer.
- The filling can also be piped onto the cookies.
- Place a second cookie, flat side down, over filling on each. If you store the pies in the refrigerator, remove them about 1 hour before serving.
Nutrition & Diet Analysis (per serving)
983
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).