With a sharp knife, cut half of the sugar pumpkin and bake face down on a lined baking sheet with parchment paper. Bake face down in preheated oven at 400 F (190 C) for about 40 minutes.

When the pumpkin is done, let it cool for 10 minutes, then scoop out flesh and mush it with a potato masher, or with the help of a hand held blender, or just with regular fork. 

Season the pumpkin puree with ½ teaspoon salt and stir well and set aside. 

Add oil, oat milk, orange juice and zest, sugar, and vanilla to a bowl and stir to combine. 

Add in dry ingredients: potato starch, all purpose flour, baking powder and salt. 

Stir until a soft dough forms, transfer to a working surface and knead for 5 minutes.   

Make the cookies right away.

Roll out batches of the dough ¼ inch thickness between two pieces of parchment paper. Cut circles with a round cookie cutter or the top of a round glass.

Place a teaspoon of pumpkin puree at the center of each circle. Gently pinch the edges to form a triangle shape that forms a pouch around the filling. 

Really pinch the three corners to create the classic Hamantaschen shape.

Add a dollop of raspberry jam and then ½ of a marshmallow on top 

Place on a lined cookie sheet and bake in a preheated oven at 350 degrees F (180 C) for 12-18 minutes, or until golden brown and cooked through. 

 Optional: after 10 minutes, put the chopped almonds or hazelnuts on top to toast just a bit but not burn

Optional: Dust with a little icing sugar for presentation.