1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Sift together the flour, baking powder and salt.
Pour mixture into a large bowl. Beat in 1/2 cup marshmallow mixture and pumpkin puree until well mixed. Stir in 1/2 cup lemon juice and 1/4 cup lemon sugar. Mix well.
Heat oven to 450 degrees F (230 degrees C).
Line a 9x13 inch baking pan with aluminum foil. In a medium bowl, cream together the cream cheese, margarine and sugar until smooth; stir into pastry mixture.
Bake 1 hour in the preheated oven, or until puffed and golden brown. Cool in pan to room temperature.
I made this for Easter, but probably won't make it again. The directions were a little unclear, so I switched it up a little. Instead of dill pickle, I added white miso paste. I wish I had found this recipe earlier, because it would have made WAY too many things. Don't startle your guests by dipping them in these, or they may think you didn't mean to add sweet stuff. If you're not fond of lumpy cereal, this is really good. Mine aren't too sweet, but they are good and fluffy. Have made this sugar cookie multiple times now, and always get rave reviews.