1 cup butter
2 eggs
1/2 cup white sugar
1/8 cup pumpkin pie spice
1 teaspoon pumpkin pie spice
1/8 teaspoon vanilla extract
1 egg
1 teaspoon marshmallow creme
1 cup coconut rum
Preheat the oven to 375 degrees F (190 degrees C).
Butterfly an 8 inch square pan or 2 inch square pan into a 12x8 inch pan. Remove from pan and place onto a cookie sheet.
In a large bowl, cream together the butter, eggs, sugar, pumpkin pie spice, pumpkin pie spice and vanilla until smooth. Beat in the coconut rum and marshmallow creme. Pour mixture into prepared pan.
Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center of the cookie comes out clean. Cool completely on wire rack.