Description
I’m sharing my first pumpkin recipe of the season: Pumpkin Marshmallow Toffee Cookies. They’re so soft and chewy, I can’t wait to make them all season long!
Ingredients
- ½ cups Unsalted Butter
- ¼ cups Packed Light Brown Sugar
- ½ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Pumpkin Puree (not Pumpkin Pie Filling!)
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- ¼ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1-½ teaspoon Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ⅓ teaspoons Allspice
- ¼ teaspoons Ground Cloves
- ½ cups Mini Semi-sweet Chocolate Chips
- ½ cups Toffee Chips
- ½ cups Mini Marshmallows, Cut In Half (I Like Using Clean Kitchen Scissors For This)
Preparation
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in vanilla and pumpkin puree until smooth. Set aside.
In a large bowl, toss together flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in mini semi-sweet chocolate chips and toffee chips until evenly dispersed in the dough. Cover dough and chill for at least 30 minutes.
Remove the dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1 1/2 tablespoons of dough each, and slightly flatten with the palm of your hand.
Bake the cookies for 7 minutes. Remove from the oven and press 3 to 4 pieces of marshmallow halves on top of each cookie. Return to the oven for another 2–3 minutes. Remove from the oven. Cookies will appear undone and very soft. Press a few more chocolate chips or toffee pieces onto the tops, if desired.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to cool completely, about 1 hour. Store in an airtight container at room temperature for up to 7 days.
