Pumpkin Doodle Cookies

Ingredients

•1/4 c. butter

•1/4 c. shortening

•1 cup granulated sugar

•1 egg

•1 tsp vanilla

•1 1/3 c. AP flour

•1 tsp cream of tartar

•1/2 tsp baking soda

•2 tbsp granulated sugar + 1 tsp. pumpkin pie spice (mixed together)

•1 package Kraft Pumpkin Pie Marshmallows

•1 tbsp light corn syrup

•8 oz. cream cheese 

Instructions

•Combine butter, shortening, and sugar in stand mixer using a paddle attachment.

•Add in egg, vanilla, cream of tartar, baking soda, and flour. Mix well until a dough forms.

•Scoop out tablespoons of dough and roll into a ball. Coat in pumpkin pie spice sugar and place on ungreased cookie sheet. Bake at 375 for 9 minutes. 

•Meanwhile, place marshmallows in microwave safe bowl and drizzle corn syrup over the top (I didn't really measure, I'm just guestimating about a tablespoon). Microwave for 1 minute.

•Stir until smooth. Scrape marshmallow mixture into the bowl of a stand mixer. Add the cream cheese and whisk on high until thoroughly combined and smooth.

•Once cookies have baked and cooled, spread the marshmallow cream cheese mixture over the tops and serve!

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