3/4 cup butter
1 1/2 cups white sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon vanilla extract
2 eggs
1/2 cup vegetable oil
1/2 cup hot water
1 teaspoon vanilla extract
1 cup pumpkin seeds
1/2 cup mini marshmallows
Preheat the oven to 375 degrees F (190 degrees C).
In a large saucepan, cream together the butter, sugar, baking powder, ginger and vanilla until light and fluffy. Beat in the eggs one at a time then stir in the oil, hot water and vanilla. Beat in the pumpkin seeds and marshmallows. Mix well and spread into an ungreased 8x8 inch pan.
Bake for 25 to 35 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.