Pumpkin Pie Cookies

• All-purpose flour2 cups (284 g)
• Baking powder½ teaspoon (2 g)
• Baking soda½ teaspoon (3 g)
• Butter1 cup (227 g)
• Light brown sugar1½ cups (330 g)
• Fine salt¾ teaspoon (4.5 g)
• Large egg1 (50 g)
• Vanilla extract1 teaspoon (4 g)
• Pumpkin pie spice1 teaspoon (2.6 g)

• Pumpkin puree⅔ cup (160 g)
• Maple syrup¼ cup (60 g)
• Cornstarch2 teaspoons (5 g)
• Vanilla extract1 teaspoon (4 g)
• Pumpkin pie spice½ teaspoon (1.3 g)
• Pure vanilla extract1 tablespoon (13 g)

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, whisk together the butter, light brown sugar, egg and vanilla extract for about a minute. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and fold this into the wet batter until just combined.

For the Pumpkin Pie Filling: In a bowl, mix together the pumpkin puree, maple syrup, cornstarch, vanilla extract and pumpkin pie spice until well combined.

Let the cookie dough chill in the freezer for 15-20 minutes. Scoop the dough onto the prepared baking sheet at about 2 tablespoons of cookie dough per cookie, making 8 cookies.

Bake for 6 minutes, then remove from the oven. Using a ¼ measuring cup, gently press a light indent into the middle of each cookie. Fill the indent with 1 tablespoon of the pumpkin pie filling, then top with two small marshmallows.

Place the cookies back in the oven and bake for an additional 3-5 minutes, or until the edges are golden.