Preheat your oven to 375ºF and line 2 cookie sheets with parchment paper.
In a medium bowl beat the sugar, brown sugar, and butter, with an electric mixer until light and fluffy. Beat in the vanilla, pumpkin, and eggs until well incorporated. Slowly add in the flour, baking soda, cinnamon, and salt until a dough forms.
Drop cookie dough with a tablespoon onto the cookie sheets. Bake until cookies are golden brown on the bottom, about 10 minutes. Let cool completely on a wire rack.
For The Cinnamon Marshmallow Creme
In a large bowl whip together the cream cheese, marshmallow fluff, cinnamon, and vanilla extract until light and fluffy. Frost one cookie and sandwich with another. Repeat with all remaining cookies.
Notes
Make sure all of your butter and cream cheese is softened before starting this recipe.
Keep the cookies in an airtight container in the fridge for up to 4 days.
Perfect Pairing
Love sweets? Pair these Cinnamon Marshmallow Creme Pumpkin Cookies with our Candy Corn Fudge.
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