- 15 ounce can Pumpkin Puree
- 1/2 cup Oil, Vegetable or Canola
- 1 1/2 cup Sugar, Granulated
- 2 teaspoon Vanilla, Extract or Paste
- 2 1/2 cup Flour, Cake
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoon Cinnamon
- 1 teaspoon All-Spice
- 1 teaspoon Cardamom, ground (freshly ground gives the best flavor)
- 3/4 teaspoon Ginger, ground
- 1/2 teaspoon Cloves, ground
- 1/4 teaspoon Nutmeg, ground
- 2 Egg Whites
- 1 cup Corn Syrup, light
- 1 cup Sugar, Confectioners’ (Powdered)
- Preheat oven to 375 degrees. Line a large baking sheet with silicone baking mat or parchment paper and set aside.
- In bowl of stand mixer (or large mixing bowl), add pumpkin puree, oil, sugar, and vanilla. Mix until combined.
- In medium mixing bowl, whisk together all dry ingredients. With mixing speed on low, gradually add the dry ingredients to wet ingredients. Mix until combined.
- Use a standard size cookie scoop (#40 or 1.5 tablespoons) and scoop the dough onto the baking sheet. Place in oven and bake for 14-16 minutes, or until they are firm with a little bounce-back when touched.
- Remove from oven and allow to cool for approximately 5 minutes on the sheet before transferring the the cookies to a wire rack to cool completely. While cookies finish cooling completely, prepare the marshmallow topping.
- Put egg whites and corn syrup in stand mixer bowl, using a whisk attachment, and whip on high until medium peaks form. Add in powdered sugar and whisk on medium-high until powdered sugar is incorporated, then turn mixer to high and whip until stiff peaks form.
- Once cookies are completely cool and marshmallow topping is made, add a dollop of marshmallow topping to each cookie. Brulee each cookie. Cookies may be stored for up to a week in an air-tight container.