Pumpkin Chocolate Marshmallow Cookies

Chewy, Delicious, Fall Treat

If you haven’t tried the combination of marshmallow, chocolate, and pumpkin you are missing out. These flavors work perfectly in these cookies to create the perfect fall treat. I also added cinnamon to mine for a little spice.

I love prepping a big batch of these as my dessert for the week. They are super easy to make and don’t require many ingredients. These cookies also only have 1/3 cup of added sugar, so they are on the “healthier” side of other cookie options.

This recipe can be the base for any add-ins. You could add in nuts, white chocolate chips, raisins, etc. If you prefer apple flavors for fall, you can replace the pumpkin with applesauce and add chopped apple.

I have also tried this recipe with cream cheese frosting and it’s super delicious. I used a store-bought frosting. Any frosting will work.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Chocolate chips:  any chocolate will work. You can also omit if you don’t want the chocolate.

Marshmallows: most marshmallows aren’t vegan because they contain gelatin. Be sure to check the label! I find mine at Whole Foods or Trader Joes.

Pumpkin puree: be sure you are using the PUREE and not the pumpkin pie filling.

Cinnamon: if you don’t have cinnamon but still want some spice you could also add pumpkin pie spice, cloves, or ginger.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Baking powder

• Cinnamon

• All-purpose flour

• Chocolate chips

• Marshmallows

Recipe:

Makes 5 large cookies or about 8-9 smaller cookies

• 1/3 cup vegan butter

• 1/3 cup sugar

• 1/3 cup pumpkin puree

• ½ teaspoon baking powder

• 1-2 teaspoon pumpkin pie spice (or however much you want)

• 1 cup all-purpose flour

• ½ cup chocolate chips (or however many you want)

• ½ cup marshmallows (or however many you want)

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or spray with cooking spray.

3.    In a small bowl melt the butter.

4.    Transfer to a larger bowl and add in the sugar and pumpkin. Stir well.

5.    Add in the baking powder, cinnamon, and all-purpose flour.

6.    Stir until a dough is formed.

7.    Fold in the chocolate chips and marshmallows.

8.    Bake for 11-14 minutes.

Allow to completely cool before eating.

Be sure to store this in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!