Pumpkin Chocolate Chip Marshmallow Cookies
These thick and chewy Pumpkin Chocolate Chip Cookies are baked with a gooey marshmallow inside, making these rich, chocolatey pumpkin cookies the perfect fall dessert! Plus, a step-by-step video below!
Servings: 12 -14 Large Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 5 Tbsp pumpkin puree
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp all spice
- 1/8 tsp cloves
- 1 c semi-sweet chocolate chips
- 6-7 large marshmallows cut in half
Instructions
- Preheat oven to 350.
- Cream butter until light and fluffy, about a minute.
- Next, add in sugars and cream until combined.
- Add in the pumpkin puree, vanilla extract, and salt. Mix.
- In a small bowl, mix flour, baking soda, cinnamon, nutmeg, all spice, and cloves.
- Mix with wet ingredients.
- Once combined, add in chips. Stir.
- Allow the dough to chill for at least 30 minutes in the fridge (or freeze cookie sheet of made dough balls for 5 minutes before baking).
- Take about 2 Tbsp of dough and flatten it slightly in your hand. Stick a half marshmallow in the center, and fold the cookie dough around the marshmallows, forming it into a ball (watch video below for more info). Make sure the marshmallow is completely covered by the dough.
- Place evenly on a cookie sheet, and bake for 13-15 minutes, or until golden brown.
- Enjoy!