Combine butter, cane sugar, brown sugar, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, molasses and vanilla in a medium size mixing bowl. With an electric hand mixer, mix on medium speed for 2 minutes.

Add the sweetpotato casserole and egg to the bowl. Mix on medium speed for 1 minute.

Add the flour and mix on medium-low speed until just combined.

Line a baking sheet with parchment paper. Using a 3 tablespoon (#20) cookie scoop, scoop the dough onto the lined baking sheet.

In a small bowl, combine the sugar and cinnamon. Stir.

Gently toss each cookie dough into the cinnamon-sugar mixture and return to the baking sheet.

Place in the refrigerator to chill for 1 to 2 hours. (If you refrigerate for longer, cover baking sheet with plastic wrap).

Preheat oven to 350F.

Line a baking sheet with parchment paper. Place the cookie dough rounds on the lined baking sheet 2-inches apart. Bake for 12 minutes

Preheat the oven to broil on high while allowing cookies to cool slightly

Line a baking sheet with parchment paper. Cut the big marshmallows in half. Place the halves cut side up 2-inches apart on the lined baking sheet. Toast in the oven until golden brown. Allow to cool for a minute and then transfer each toasted marshmallow half onto a cookie. Gently press down.

Serve the cookies warm or at room temperature.