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1
Mix the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
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2
Beat the butter and sugar together with an electric mixer.
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3
Add the rest of the wet ingredients while it mixing.
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4
Then scrape the bowl and add the flour mixture a little at a time.
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5
Once the dough has come together, divide it onto two pieces of plastic wrap.
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6
Wrap the dough into two disks and refrigerate for at least 30 minutes.
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7
Remove one disk from the fridge.
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8
Flour a work surface and roll it out to between 1/8 -1/4 inch thick.
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9
Cut out the cookies as close together as possible.
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10
Use a spatula to transfer the cookies to parchment paper-lined cookie sheets.
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11
The dough is fragile, so if you lose an appendage, gently press it back together.
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12
Remember, fragile dough = light tender cookies.
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13
Gather the leftover dough and repeat.
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14
Try to get as many cookies cut out of two rolls on each disk.
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15
The more you gather and re-roll, the tougher the dough gets!
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16
Bake for 10-15 minutes.
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17
Allow to cool.
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18
Raise the oven rack to the highest position and turn on the broiler.
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19
Using a piping bag, or a freezer bag with the corner cut off, spread the marshmallow fluff over each cookie.
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20
The goal is to get a smooth layer about a 1/3 the thickness of the cookie.
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21
If you add too little is will get bumpy when you toast it, and if you add too much, it will run off.
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22
I used about a tablespoon per puppy cookie.
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23
The marshmallow fluff will smooth out after a minute or two.
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24
To create the effect of an ear, place one more dollop of fluff on the head, right before you place the cookies under the broiler.
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25
Toast the cookies under the broiler for about 30 seconds.
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26
DO NOT take your eyes off them!
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27
Marshmallow fluff burns fast!
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28
Once the come out, quickly add the eyes to your puppies!
