2 cups all-purpose flour (or whole wheat flour as a substitute)
1 cup pumpkin puree (or apple sauce for moisture)
1 cup brown sugar (or coconut sugar for a lower glycemic option)
½ cup granulated sugar (or light brown sugar)
1 tsp baking powder (or baking soda)
1 tsp cinnamon (or pumpkin spice blend)
½ tsp salt (or sea salt for flavor boost)
1 large egg (or flax egg for vegan option)
1 cup chocolate chips (or chopped dark chocolate/dried fruit)
1 cup mini or standard marshmallows (or vegan marshmallows if necessary)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, and egg together until smooth.
In another bowl, sift together the flour, baking powder, salt, cinnamon, and any additional spices you choose to use.
Gradually add the dry ingredients to the wet ingredients until just combined. Be cautious not to overmix.
Fold in the chocolate chips gently until evenly distributed in the cookie dough.
Chill the dough for at least 30 minutes; this helps prevent the cookies from spreading too much.
Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet, leaving enough space in between.
Using your thumb, create an indent in the center of each cookie, and place a mini marshmallow into the indent.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers look slightly underbaked for that chewy texture.
Once out of the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack.
