Pumpkin Marshmallow Chocolate Chip Cookies
Soft pumpkin cookies made with brown sugar, chocolate chips, and gooey mini marshmallows for an easy fall treat.
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup micro mini marshmallows frozen overnight
- ½ cup chocolate chips
Instructions
- The night before making the cookies, place the mini marshmallows in a freezer-safe container or bag and freeze overnight. Keep frozen until you’re ready to add them to the cookie dough.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until well combined and creamy.
- Add the pumpkin puree, egg, and vanilla extract. Mix until evenly combined.
- Gradually add the dry ingredients to the pumpkin mixture, mixing just until no streaks of flour remain. Do not overmix.
- Remove the mini marshmallows from the freezer. Gently fold the frozen marshmallows and chocolate chips into the cookie dough.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie. Gently tuck any marshmallows exposed along the bottom of the dough farther inside to help prevent them from melting directly onto the baking sheet.
- Bake at 350°F for 9–10 minutes, until the cookies are set and the edges are just beginning to turn lightly golden. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire cooling rack.
Notes
Use pumpkin puree, not pumpkin pie filling.
Freeze the mini marshmallows overnight and keep them frozen until you’re ready to fold them into the cookie dough.
Try to tuck exposed marshmallows into the dough before baking. Marshmallows touching the baking sheet are more likely to melt out of the cookie.
Some marshmallows may melt or caramelize around the edges during baking. That’s completely normal.
Note: The overnight marshmallow freezing time is not included in the prep or total time, so plan ahead.
Freeze the mini marshmallows overnight and keep them frozen until you’re ready to fold them into the cookie dough.
Try to tuck exposed marshmallows into the dough before baking. Marshmallows touching the baking sheet are more likely to melt out of the cookie.
Some marshmallows may melt or caramelize around the edges during baking. That’s completely normal.
Note: The overnight marshmallow freezing time is not included in the prep or total time, so plan ahead.