Since we have already done the pumpkin and chocolate combination this season, we wanted to try a different mix-in this time. Something other than chocolate chips to go with these pumpkin cookies. Chocolate is easy to pair with so many flavors, we had to give ourselves a challenge.
We decided to use mini marshmallows, which give a slightly different experience.
Instead of chunks of chocolate, these have caverns of gooey marshmallow for you to pull apart. Makes every bite enjoyable with these dense (but soft!) cookies.
It balances out the pumpkin flavor just like sweet chocolate chips would, so it makes a good combination. Plus, similar to how marshmallows are often paired with sweet potatoes, it brings out the sweetness that is hidden within this autumn squash.
Keep your marshmallows in your cookies, not the floor,
Your favorite alternative chefs, K & T
Pumpkin Marshmallow Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup coconut sugar
- ½ cup coconut oil melted
- 1 large egg
- 1 tbsp almond milk
- 1 tsp vanilla
Dry Ingredients
- 2 cups gluten free all purpose flour
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
1 ½ cups mini marshmallows
Instructions
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Preheat oven to 375 degrees F.
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Line a large cookie sheet with parchment paper.
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In a large mixing bowl, add all the wet ingredients. Stir until well combined.
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In a separate mixing bowl, combine all dry ingredients.
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Add dry ingredients to the wet ingredients, stir together, but don’t over mix.
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Add in your mini marshmallows and chill dough for 30 minutes (optional).
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After dough has chilled, drop spoonfuls of cookie dough on cookie sheet.
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Bake for 15 minutes and then transfer to a cooling rack.