Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract, pumpkin puree, and eggs until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Stir in the milk chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Step 5: Bake for 8-10 minutes, or until the edges are lightly golden brown. Remove from the oven and immediately top each cookie with a few mini marshmallows. Return to the oven for about 1 minute, or until the marshmallows are softened and slightly melted.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days; they're best enjoyed fresh!
- For a warm, gooey treat, microwave a cookie for 5-10 seconds.
- Serve these cookies with a scoop of vanilla ice cream or a warm mug of apple cider for the ultimate fall experience.
- Don't overmix the dough after adding the flour; this ensures a soft and tender cookie, not a tough one!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American