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Pumpkin Moon Pie with Cocoa Marshmallow Filling

Saura Kline
Pumpkin Moon Pie with Cocoa Marshmallow Filling


Pumpkin Moon Pies

  • 1/2 cup canola oil
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 cups pumpkin puree
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Cocoa Marshmallow Filling

  • 2 1/4 tsp gelatin powder (bloomed in 1/4 cup cold water)
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup corn syrup
  • 1/2 vanilla bean pod
  • 1 Tbsp cocoa powder


  • Preheat oven to 350 degrees F (175 degrees C)
  • Mix together oil and brown sugar in a standing mixer fitted with a paddle attachment. Add egg.
  • In a separate bowl, combine flour, salt, spices, and leavening. Whisk together.
  • To the mixing bowl, add half the flour mixture, scrape down the sides, then add the pumpkin puree.
  • Scrape down sides, and add the remaining flour mixture.
  • Fit two cookie sheets with either parchment paper or a silicone mat.
  • Fit a pastry bag with a large flat tip and fill the bag up with the pumpkin batter.
  • Pipe 2” disks onto your parchment and space about 1”(2.5 cm) apart from each other.
  • These don’t spread too much, but they’ll puff up a bit.
  • Bake for 10-12 minutes.
  • To make the marshmallow, start by blooming your gelatin in the bottom of your mixing bowl or stand mixer. First put ¼ cold water in the bowl, then sprinkle over the powdered gelatin. Fit your mixing bowl with a whisk attachment.
  • In a sauce pan, place the water, sugar, and fit a candy thermometer to the side. Heat on high and watch closely. You’re looking to reach 240 degrees F (115 C).
    Scrape the vanilla beans out of the pod and measure out your cocoa powder in a small bowl. Set aside. You’ll be adding this at the end.
  • Once your sugar mixture reaches temp, pull from heat, and start slowly pouring into the mixing bowl. Have the mixing bowl speed on low until you’ve poured all the sugar mixture inside.
  • Once sugar mixture is poured in, turn speed on mixer to high and let it start whipping.
  • You’re looking to get the mixture to double in size. This should take 5 to 10 minutes.
  • Once doubled in size, add the vanilla seeds and cocoa powder. Whisk on high again for 1 minute.
  • Line your cookies next to one another. One face up one face down so you can easily pipe filling and close the cookie.
  • Quickly place your marshmallow into a piping bag. Be warned: This is a really sticky part! But it’s worth it.
  • Pipe as best you can and as fast as you can onto each cookie, and top. You probably will have extra marshmallow left to do with whatever you please!
  • Now ENJOY!