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1
Preheat the oven to 350 degrees F. Spray a 12 by 17-inch sheet pan with nonstick cooking spray and line it with parchment paper.
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2
In a large bowl sift together the flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
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3
In another bowl, with a hand mixer beat together the butter, and sugar until well combined and slightly fluffy.
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4
Add the molasses, and eggs, 1 at a time until well incorporated.
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5
Add the sifted dry ingredients into the butter and eggs in thirds, alternating with the milk.
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6
Mix, only until combined, but do not over beat.
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7
Spread the mixture in an even layer into the prepared sheet pan and smooth the top with an off set spatula.
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8
Bake, rotating the pan halfway through, until a toothpick inserted in center comes out clean, about 15 to 20 minutes.
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9
Remove the pan from the oven and let cool for 10 minutes before inverting the pan onto a cooling rack to unmold.
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10
Peel off the parchment paper and cool completely.
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11
Turn the cake onto a cutting board, and using a gingerbread man cookie cutter, cut out shapes from the cake.
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12
Display the gingercake men, standing up on a cake pedestal, with a jar of the maple cream in the center to be sure they remain standing.
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13
In a large bowl, with a hand mixer beat together the marshmallow cream, and maple syrup until well combined.
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14
Divide the mixture among the jars.
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15
Lay a piece of burlap over the top of each jar and secure with piece of twine or raffia.
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16
If using for a place marker, write the guest's name on a tag and thread it through the twine before tying off.
