Pumpkin Cookies with Mini Marshmallows and Chocolate Chips

Introduction

Pumpkin Cookies with Mini Marshmallows and Chocolate Chips are the perfect fall treat, bringing together the rich, comforting flavors of pumpkin and warm spices, paired with the delightful sweetness of mini marshmallows and chocolate chips. These cookies are soft, chewy, and bursting with flavor, making them a hit for family gatherings, holiday celebrations, or just a cozy snack on a chilly autumn day.

I remember the first time I made these cookies for a Halloween party. The combination of gooey marshmallows and melted chocolate in every bite was a game-changer. They were an instant favorite, and now they’ve become a fall tradition in our home. Every year, I look forward to baking them and sharing them with friends and family. The best part? They’re incredibly easy to make, and they fill your kitchen with the irresistible aroma of pumpkin spice.

So if you’re looking for a dessert that’s easy to whip up, bursting with fall flavors, and guaranteed to bring smiles, these Pumpkin Cookies with Mini Marshmallows and Chocolate Chips are the way to go. Trust me, once you try them, they’ll become a staple in your fall baking lineup! Happy baking, and enjoy these little bites of fall goodness!

Why You’ll Love This Recipe

Here’s why you’ll fall in love with Pumpkin Cookies with Mini Marshmallows and Chocolate Chips:

• Perfect Fall Flavors: The pumpkin spice flavors make these cookies the ultimate autumn treat, bringing warmth and coziness to every bite.
• Soft and Chewy Texture: These cookies are wonderfully soft, with a tender center and slightly crisp edges, making them incredibly satisfying to eat.
• Mini Marshmallow Surprise: The addition of mini marshmallows adds a gooey, melty texture that perfectly complements the pumpkin and chocolate flavors.
• Chocolate Chips Galore: Each cookie is packed with semi-sweet chocolate chips, adding a rich, decadent flavor to balance the pumpkin spice.
• Festive and Fun: They’re perfect for fall gatherings, Halloween parties, or even Thanksgiving dessert spreads, making them a versatile seasonal treat.
• Easy to Make: The recipe is straightforward and requires no fancy techniques, making it ideal for both beginner and seasoned bakers.
• Kid-Friendly: Kids will love the gooey marshmallows and chocolate chips, and they can even help with mixing the ingredients or decorating the cookies.
• Comforting Aroma: While baking, your kitchen will fill with the delightful scents of pumpkin spice, cinnamon, and chocolate—an irresistible autumn aroma.
• Make-Ahead Friendly: These cookies can be baked in advance and stored for later, making them perfect for busy schedules or prepping ahead of events.
• Customizable: You can easily add nuts, different types of chocolate, or even extra spices to make these cookies your own special creation.

This recipe is sure to become a fall favorite!

Preparation Time and Servings

• Total Time: 30 minutes
• Servings: 24 cookies
• Calories per serving: Approximately 130 calories
• Key Nutrients: Fat: 5g, Sugar: 12g, Fiber: 1g

Ingredients

To make Pumpkin Cookies with Mini Marshmallows and Chocolate Chips, you’ll need the following ingredients:

For the Cookies:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Add-ins:

• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips

Ingredient Highlights

• Pumpkin Puree: Adds moisture and a mild sweetness to the cookies, while enhancing the fall flavor.
• Mini Marshmallows: Melt into pockets of gooey sweetness, creating a delightful contrast to the chewy cookie.
• Chocolate Chips: The semisweet chocolate pairs perfectly with the marshmallows and pumpkin, making each bite decadent.

Step-by-Step Instructions

Making Pumpkin Cookies with Mini Marshmallows and Chocolate Chips is quick and easy. Follow these steps for perfect cookies every time:

1st Step: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2nd Step: Cream the Butter and Sugars

• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3rd Step: Add Wet Ingredients

• Beat in the pumpkin puree, egg, and vanilla extract until well combined.

4th Step: Mix Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

5th Step: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6th Step: Fold in Marshmallows and Chocolate Chips

• Gently fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.

7th Step: Scoop and Bake

• Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten slightly with your hand.
• Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden. The centers will still be soft.

8th Step: Cool and Serve

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve

These Pumpkin Cookies with Mini Marshmallows and Chocolate Chips are versatile and can be enjoyed in various ways:

1. Warm from the Oven: Serve the cookies slightly warm to enjoy the gooey marshmallows and melted chocolate chips.
2. With a Glass of Milk: Pair the cookies with a cold glass of milk for a classic, comforting combination.
3. Drizzle with Caramel: Add a light drizzle of caramel sauce over the cookies for an extra touch of sweetness.
4. Cookie Sandwiches: Create cookie sandwiches by spreading a layer of cream cheese frosting or marshmallow fluff between two cookies.
5. Serve at a Fall Gathering: Place the cookies on a festive tray as a perfect treat for fall parties or gatherings.
6. With Hot Cocoa: Serve the cookies alongside a cup of hot cocoa topped with whipped cream for a cozy pairing.
7. Crumbled Over Ice Cream: Crumble the cookies and sprinkle them over a scoop of vanilla or pumpkin ice cream for added texture and flavor.
8. Cookie Gift Box: Arrange the cookies in a decorative tin or box as a thoughtful homemade gift for friends and family.
9. On a Dessert Platter: Include the cookies on a larger dessert platter with other fall-inspired treats like apple pie or spiced cupcakes.
10. Dipped in Chocolate: Half-dip the cookies in melted dark or white chocolate for an extra indulgent touch and a fun serving option.

Additional Tips

Make sure your Pumpkin Cookies with Mini Marshmallows and Chocolate Chips turn out perfectly by following these tips:

1. Chill the Dough: For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
2. Don’t Overmix: Be gentle when mixing in the flour to avoid tough cookies—just combine until the ingredients are incorporated.
3. Use Fresh Pumpkin Puree: If you’re making homemade pumpkin puree, make sure it’s well-drained to avoid extra moisture in the dough.
4. Add Marshmallows Toward the End: To prevent marshmallows from melting too much, add them halfway through baking or press a few on top after baking.
5. Use Mini Chocolate Chips: Mini chocolate chips help distribute chocolate evenly throughout the cookies, so each bite is packed with flavor.
6. Try Pumpkin Pie Spice: For a spicier flavor, substitute some of the cinnamon with pumpkin pie spice for a more complex flavor.
7. Line Your Baking Sheet: Use parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easier.
8. Watch the Baking Time: These cookies can dry out quickly if overbaked, so keep an eye on them and remove them from the oven as soon as they’re lightly golden.
9. Make a Marshmallow Swirl: Gently swirl the marshmallows into the dough for a fun look and to ensure gooey bits in every cookie.
10. Store in an Airtight Container: To keep cookies soft and chewy, store them in an airtight container with a slice of bread, which will help maintain moisture.

Recipe Variations

Customize your Pumpkin Cookies with Mini Marshmallows and Chocolate Chips with these fun variations:

1. White Chocolate Chips: Swap the regular chocolate chips for white chocolate chips for a sweeter, creamier flavor contrast.
2. Cranberry and Nut Mix: Add dried cranberries and chopped pecans or walnuts for a crunchy, tart twist alongside the pumpkin and chocolate.
3. Spiced Marshmallows: Use cinnamon or pumpkin-spiced marshmallows to enhance the fall flavors in every bite.
4. Oatmeal Pumpkin Cookies: Add 1 cup of oats to the batter with the same delicious pumpkin and chocolate combination.
5. Butterscotch Chips: Replace the chocolate chips with butterscotch chips for a caramel-like sweetness that pairs perfectly with pumpkin.
6. S’mores-Inspired: Add graham cracker crumbs to the dough and use marshmallow fluff instead of mini marshmallows for a gooey cookie.
7. Gluten-Free Version: Use a gluten-free flour blend to make the cookies suitable for those with gluten sensitivities while keeping the same delicious taste.
8. Vegan-Friendly: Substitute the butter and eggs with vegan alternatives like coconut oil and flax eggs, and use dairy-free chocolate chips and marshmallows.
9. Pumpkin Spice Latte Flavor: Add a teaspoon of espresso powder to the cookie dough for pumpkin spice latte flavor in cookie form.
10. Chocolate Drizzle: After baking, drizzle melted dark or white chocolate over the cooled cookies for a pretty finish.

These variations will keep your pumpkin cookies exciting and flavorful all season long!

Freezing and Storage

Here’s how to store and freeze your Pumpkin Cookies with Mini Marshmallows and Chocolate Chips:

• Storage: Keep the cookies in an airtight container at room temperature for up to 4 days.
• Freezing: You can freeze the baked cookies for up to 3 months. Just thaw them at room temperature before serving.

Special Equipment

These items will help you make the best Pumpkin Cookies with Mini Marshmallows and Chocolate Chips:

• Mixing Bowls: Various sizes for mixing the wet and dry ingredients separately.
• Electric Mixer: For easily creaming butter, sugar, and pumpkin together until smooth.
• Measuring Cups and Spoons: Essential for accurately measuring ingredients.
• Silicone Spatula: Useful for folding in chocolate chips and marshmallows without overmixing the dough.
• Baking Sheets: Non-stick or lined with parchment paper for baking the cookies evenly.
• Cookie Scoop: Ensures uniform cookie dough portions for consistent cookie sizes.
• Cooling Rack: Allows the cookies to cool properly after baking without getting soggy.
• Parchment Paper or Silicone Baking Mat: Helps prevent the cookies from sticking to the baking sheet.
• Wire Whisk: Ideal for mixing dry ingredients such as flour, baking soda, and spices.
• Offset Spatula: Useful for transferring cookies from the baking sheet to the cooling rack without breaking them.

These tools will help ensure a smooth and enjoyable baking experience for your pumpkin cookies!

FAQ Section

Here are some frequently asked questions about this recipe:

• Can I substitute the marshmallows?
  Yes! You can replace mini marshmallows with chopped marshmallow bits or omit them for a less sweet cookie.
• Can I use pumpkin pie filling?
  No, it’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugar and spices.
• How do I prevent the marshmallows from melting too much?
  Try freezing the marshmallows for 10 minutes before folding them into the dough to help them hold their shape during baking.
• Can I make the dough ahead of time?
  Yes, you can refrigerate the dough for up to 24 hours before baking.

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Conclusion

Pumpkin Cookies with Mini Marshmallows and Chocolate Chips are the ultimate fall indulgence, combining the classic flavors of pumpkin spice with gooey marshmallows and rich chocolate chips. These cookies are sure to be a crowd-pleaser, whether you’re baking them for a Halloween party.

This recipe is not just about the cookies; it’s about creating moments of joy and connection around the table, making every occasion a little sweeter and a lot more memorable. Happy baking! Enjoy baking and sharing them with loved ones!

I can’t wait for you to try this recipe and experience the comforting flavors of fall in every bite! The combination of soft pumpkin, sweet marshmallows, and melty chocolate is irresistible, making these cookies the perfect treat to celebrate the season. Enjoy baking and sharing them with loved ones!