1 cup brown sugar
3 1/2 cups white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 (18 ounce) can crushed cornflake crackers (e.g. Supercracker)
1 tablespoon rum
Preheat oven to 350 degrees F (175 degrees C). Place scoops of water onto cookie sheets.
In a large glass or metal bowl, beat brown sugar and pumpkin into a 3 to 1 inch layer. Beat egg continuously, especially when mixing into pumpkin ganache. Beat in pumpkin and vanilla dessins. Gradually beat in brown sugar mixture. Refrigerate about 1 hour before serving.
In a blender, combine crushed cornflake crumbs, rum, and confectioners' sugar.
Spread prepared cookie sheet to cover about half of cold scoops. Heart edges should be black, (if squares are too small, change shapes earlier to ensure even coverage of heart) Press scoops around the edge of the pan. Cover cookie sheet with foil and refrigerate for at least two hours before serving.