Have your pumpkin curd made and ready before beginning. It can be made up to a week ahead of time, if sealed and stored in the fridge.

In a medium sized bowl (larger if you are doubling the recipe) add the melted butter (85g or 6 tablespoons). Alternatively, melt the butter directly in the bowl if using a microwave.

Into the butter add the granulated sugar (50g or ¼ cup) and brown sugar (100g or ½ cup). Whisk well, then add the pumpkin spice (2 tsp), salt (½ tsp) and vanilla (1 tsp) and whisk for a good 30 seconds.

Crack in the egg and whisk well, until the mix is creamy.

Add the flour (215g), baking powder (¼ tsp) and baking soda (½ tsp). Switch to a rubber spatula and stir until the flour is well mixed in. Cover the bowl with plastic wrap and leave at room temperature for 1 hour; this allows time for the flour to hydrate.

Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

Scoop 1.5 tablespoons of cookie dough onto the prepared pans, leaving about an inch diameter around each cookie (room to spread).

Use the bottom of a rounded tablespoon or your thumb to press a half inch circle into the middle of the cookie dough.

Spoon just over half a tablespoon of pumpkin curd into the little indentation of each cookie.

Over the pumpkin filling, gently place around two teaspoons of marshmallow fluff right into the center (use two small spoons; one to scoop the fluff and one to scrape it off the spoon into the cookie - it’s very sticky). Note: if you place the fluff off to the side of the cookie it will slide down in that direction; it’s best to aim for the middle.

If you are baking one tray at a time, leave the other in the fridge while the first bakes. Bake the cookies for about 10 minutes, until the edges are turning golden. The cookies will have spread a good deal. Try to avoid overbaking them; a sign of this is the marshmallow fluff turning brown.

Let the cookies chill on the pan fully. They are very soft when first baked but will firm up when cooled (the center may remain soft due to the filling, however).

Serve the same day. If you need to store leftovers, place them in the fridge in an airtight container; they will likely stick together.