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!
