• Preheat oven to 325℉. Line or spray a cupcake pan, although I recommend lining so you can get them out in 1 piece.
• Add your cookies, 2 tbsp sugar and 1/8 tsp salt into a food processor and pulse until the cookies are crumbs. (*See notes) In the food processor or a small mixing bowl, stir in the melted butter.
• Divide the crumb mixture into 12 cupcake tins, about 1 tbsp per tin. Press down the crumbs so they're compacted, I find using the bottom of a shot glass is easiest.
• Bake the cookie crust for 8 minutes then set aside.
• In a medium mixing bowl, combine the flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt. Set aside.
• In a large mixing bowl, whisk the eggs and sugars together until well mixed. Add in the oil, pumpkin and vanilla extract and whisk until combined.
• Add the dry ingredients to the wet mixture and gently whisk until just combined. Don't overmix!
• Divide the batter into the 12 tins on top of the cookie crust. Each tin will be about 3/4 full. Bake in the oven for 17-21 minutes or until a toothpick comes out clean. Set aside to cool.

For the Marshmallow Frosting

• While the cupcakes cool, add the 3/4 cup granulated sugar and 1/4 cup water to a small saucepan. Give it a gentle stir so all the sugar is in the water. Heat on the stove over medium-low heat until the mixture reaches 240℉. Don't stir, just let it heat up.
• While the sugar mixture heats up, add the egg whites, 1/8 tsp salt and 1/4 tsp cream of tartar to a clean, grease free bowl of a stand mixer. Whisk on medium-high speed until soft peaks form. At this stage the egg whites will just barely hold their shape. Stop whisking at this point until the sugar comes to temperature.
• Once the sugar syrup reaches 240℉, carefully slowly pour it into the egg whites while whisking at low speed. Once all the syrup is in, add your vanilla extract and whisk the meringue at medium-high speed until it becomes fluffy and glossy, about 2-3 minutes. It should about double in size.
• Once the marshmallow frosting has cooled enough, transfer it to a piping bag and set aside. Once the cupcakes and frosting are fully cooled, pipe the frosting onto the cupcakes however you like and if desired, toast the frosting with a blowtorch. Serve immediately or store in an airtight container for up to 2 days and enjoy!