Delight in these soft and flavorful spiced pumpkin cream pies, a perfect treat for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the pumpkin puree, egg, oil, and brown sugar until smooth.
Ensure the mixture is well blended for a consistent texture.
In another bowl, whisk together the flour, cinnamon, ginger, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix to keep the cookies tender.
Scoop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for evenly sized cookies.
Bake in the preheated oven for 10-12 minutes or until the cookies are set and lightly golden.
Check for doneness by gently pressing the cookie; it should spring back.
Allow the cookies to cool completely on a cooling rack.
Cooling prevents the filling from melting when assembled.
For the filling, beat the cream cheese, butter, confectioners' sugar, and marshmallow cream until fluffy.
Chill the filling slightly for easier spreading.
Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Use a piping bag for a neat and professional look.
Serve and enjoy your delightful spiced pumpkin cream pies!
Pair with a warm beverage for a cozy treat.
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