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1
Heat oven to 350u00b0F Line 2 baking sheets with parchment paper.
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2
COOKIES: In a medium bowl, whisk together flour, soda, baking powder, salt and cinnamon, Set aside.
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3
In large bowl, combine butter, and brown sugar. Use and electric mixer on medium to beat until fluffy, 3-4 minutes. Beat in eggs and vanilla.
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4
Add pumpkin and mix to combine. Reduce mixer to low, then add flour mixture and buttermilk alternately, beginning and ending with flour.
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5
Add orange food coloring, then beat until evenly blended.
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6
Portion16 mounds of batter (1/4 cup each) onto prepared baking sheets, leaving 2 inches between each.
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7
Bake , rotating sheets top to bottom and front to back halfway through, until light golden brown and a toothpick inserted at the center comes out clean, 10-12 minutes.
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8
Transfer cookies to a cooling rack and cool completely.
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9
FOR FILLING: When cookies are completely cool, prepare filling. In a large bowl, comine butter and powdered sugar. Use an electric mixer on medium to beat until smooth (it will look crumbly at first). Beat in vanilla and salt.
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10
Add marshmallow and beat until smooth, then add green food coloring and beat until evenly colored.
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11
To assemble, arrange 8 cookies on the counter, flat sides up. Divide filling evenly among cookies, about 1/2 cup per cookie, and spread in an even layer.
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12
The filling can also be piped onto the cookies.
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13
Place a second cookie, flat side down, over filling on each. If you store the pies in the refrigerator, remove them about 1 hour before serving.
