Step 1

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, egg and maple extract until smooth and evenly combined, about 2 minutes.

Step 3

Add the self-rising flour and pumpkin pie spice and use a rubber spatula to incorporate the dry ingredients.

Step 4

Cover and refrigerate the dough for at least 1 hour (or up to 3 days) until chilled and firm.

Step 5

Scoop about 2-3 tablespoons of dough and flatten it in your hand. Place a marshmallow in the center and wrap the dough around it, sealing the edges.

Step 6

Roll each dough ball in turbinado sugar to coat.

Step 7

Place cookies 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the edges are set and the marshmallow is just starting to peek through. Watch the cookies very carefully - if you bake too long the marshmallows will melt and totally disappear into the cookie. It happens fast!

Step 8

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 9

Enjoy!