Soft Pumpkin Cookies with Chocolate & Marshmallow

As the leaves turn and the air becomes crisp, nothing is more comforting than a batch of freshly baked cookies. Soft Pumpkin Cookies with Chocolate & Marshmallow are not just treats; they embody the warmth of fall and home. If you’re a busy individual juggling work, family, and daily responsibilities, I have great news for you: this recipe is quick, satisfying, and perfect for those on-the-go moments while still offering a delightful taste of the season.

Why You Will Love This Soft Pumpkin Cookies with Chocolate & Marshmallow

Imagine coming home after a long day, and the aroma of freshly baked cookies wafts through your kitchen. Picture sinking your teeth into a soft, cake-like cookie that bursts with the warmth of pumpkin spice, complemented by rich chocolate and gooey marshmallow. These Soft Pumpkin Cookies with Chocolate & Marshmallow are incredibly easy to prepare, making them the perfect solution for busy days when you still want to enjoy a homemade treat.

This recipe is designed for efficiency without sacrificing flavor. In about 30 minutes, you can whip up a batch that will not only be ready to indulge but also perfect for sharing. Whether you’re looking for a delightful dessert to bring to a gathering or simply want to fill your cookie jar at home, these pumpkin cookies are sure to become a favorite. Plus, their soft, pillowy texture means they’ll stay fresh for days—if they last that long!

Practical Tips / Cooking Tips

• Use Fresh Pumpkin: If possible, opt for fresh pumpkin puree rather than canned for a more vibrant flavor. Roast or steam your pumpkin and blend it until smooth.
• Chill the Dough: Allowing the dough to chill for at least 30 minutes before baking enhances the texture and helps the cookies hold their shape.
• Consistent Sizing: Use a cookie scoop to ensure your cookies are uniform in size, which helps them bake evenly.
• Experiment with Toppings: Feel free to experiment with different types of chocolate (milk, dark, or white chocolate) or even add nuts for a crunchy texture.

Nutritional Value / Health Benefits

Pumpkin is an ingredient packed with nutrients. It’s rich in vitamins A and C, which are excellent for your skin and immune system. The fiber content in pumpkin can support digestive health, making these cookies a relatively healthier treat compared to many others.

Using dark chocolate can also offer some health benefits, as it’s a source of antioxidants. Marshmallows bring a sense of fun and nostalgia, making these cookies not only satisfying to eat but enjoyable to make and share. When balanced with moderation, you can indulge guilt-free!

Recipe Overview

Ingredients (with substitution options in table format)

Ingredient	Substitution Options
1 cup pumpkin puree	Canned pumpkin puree
1/2 cup unsalted butter, softened	Coconut oil or vegan butter
1 cup brown sugar	Granulated sugar or coconut sugar
1 large egg	Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
2 cups all-purpose flour	Oat flour or gluten-free flour blend
1 tsp baking soda	Baking powder (increase to 1.5 tsp)
1 tsp baking powder	N/A
1 tsp cinnamon	Pumpkin spice mix
1/2 cup chocolate chips	Dried cranberries or nuts
1 cup mini marshmallows	Dried fruit or skip altogether

Instructions (step-by-step with cooking tips)

Follow these easy steps to create your delicious Soft Pumpkin Cookies with Chocolate & Marshmallow:

1. Preheat your oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the pumpkin puree and egg until well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Gradually add this mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft.
4. Add chocolate and marshmallows: Gently fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
5. Form the cookies: Using a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread while baking.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look soft, and that’s perfect—remember they continue to bake slightly after being removed from the oven.
7. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed fresh out of the oven but can be stored in an airtight container for up to a week!

FAQ

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your baking powder and baking soda are also gluten-free.

What should I do if I don’t have pumpkin puree?

If you don’t have pumpkin puree, you can use applesauce or mashed bananas as a substitute, although the flavor will be slightly different. Alternatively, you can roast and puree another squash, such as butternut squash, for a similar effect.

How do I store these cookies?

Store Soft Pumpkin Cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months—just make sure they are well-wrapped.

Can I add nuts or other ingredients to the recipe?

Yes, feel free to add chopped nuts like walnuts or pecans for a bit of crunch! You could also enhance the flavor with add-ins like coconut flakes or dried cranberries.

Conclusion with light call to action

So there you have it! A simple and delicious recipe for Soft Pumpkin Cookies with Chocolate & Marshmallow. These cookies are not just fall treats; they’re a reminder to take a moment for yourself amidst the busy seasons of life. Whether you serve them at gatherings, share them with friends, or enjoy them alone with a warm cup of coffee, they are sure to delight. Don’t forget to try this recipe out and share your delightful creations with friends and family! Happy baking!

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