Description
Soft pumpkin cookies with gooey marshmallow and chocolate. A fall twist on a classic campfire treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to wet ingredients. Stir until just combined.
- Fold in chocolate chips and mini marshmallows.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden and centers are set.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra gooeyness, press a few extra marshmallows on top right after baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can use chocolate chunks instead of chocolate chips for a different texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg