Of course, a properly spooky Halloween recipe must come with an ominous warning. So, here it goes: Beware the homemade marshmallow! It hardens as it cools, so make haste as you pipe your ghouls.
The cake and the cream filling. The pumpkin cake in my recipe is made with yellow cake mix, which combines with the pumpkin puree for the ideal texture and flavor. For the cream filling, I don’t just ...
Add the marshmallow creme and beat until combined. Scrape the filling into a resealable plastic bag and snip a corner. Pipe a large dollop of filling onto the flat side of half of the cookies.