Soft Pumpkin Cookies with Chocolate & Marshmallow

If there’s one baked good that epitomizes the warmth and coziness of fall, it’s pumpkin cookies! Soft Pumpkin Cookies with Chocolate & Marshmallow are not only delicious but also incredibly easy to make, perfect for those busy days when you still want to create something special. Imagine yourself coming home after a hectic day, yearning for a sweet treat that makes you feel at home. These cookies are the answer! They’re soft, fluffy, and they pack a delightful blend of flavors that will leave your taste buds dancing. Plus, they come together quickly and require minimal cleanup. What could be better?

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

Life can often get overwhelming, especially as we juggle work, family, and social commitments. Having a go-to recipe like Soft Pumpkin Cookies with Chocolate & Marshmallow can make your day a whole lot sweeter. Imagine baking a batch on a Sunday evening, the smell of cinnamon and chocolate wafting through your kitchen. Not only does this recipe bring comfort and joy, but it is also versatile enough to adapt for various occasions, from school bake sales to cozy family gatherings.

These cookies are entirely made from scratch, yet they require no advanced baking skills. They’re wonderfully forgiving, meaning even beginner bakers can achieve tasty, fluffy results. The combination of pumpkin and chocolate provides a flavor profile that feels both indulgent and wholesome. You’ll love how the gooey marshmallow adds a delightful surprise in every bite, making these treats irresistible! Plus, they stay soft and chewy for days, which makes them perfect for meal prep or to stash away for those late-night cravings.

Practical Tips / Cooking Tips

• Pre-measure ingredients: Before you start mixing, measure out your ingredients to streamline the process.
• Use room temperature ingredients: For the best mixing results, ensure your butter and eggs are at room temperature.
• Don’t overmix: Once you add the dry ingredients, mix just until combined to maintain the cookies’ fluffiness.
• Experiment with spices: While cinnamon is traditional, consider adding nutmeg, ginger, or cloves for extra warmth and flavor.

Nutritional Value / Health Benefits

These cookies not only satisfy that sweet tooth but also offer several health benefits thanks to the inclusion of pumpkin. Pumpkin is rich in vitamins A, C, and E, making these cookies not just a treat, but also a source of antioxidants. The fiber from pumpkin can aid in digestion, while the overall ingredients, when balanced with moderation, can fit harmoniously into a nutritious diet. The use of dark chocolate adds a touch of indulgence while also offering health benefits, such as improving heart health and enhancing mood.

While these cookies are a delightful indulgence, you can lighten them up by substituting certain ingredients. Using whole wheat flour or almond flour can increase the fiber and nutrient content. You can also substitute maple syrup for some of the sugar for a healthier option.

Recipe Overview

Ingredients (with substitution options in table format)

Ingredient	Substitution Option
1 cup canned pumpkin	Fresh pumpkin puree
½ cup unsalted butter, softened	Coconut oil or margarine
1 cup granulated sugar	Maple syrup or coconut sugar
½ cup brown sugar	Stevia or honey
1 large egg	Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
2 cups all-purpose flour	Whole wheat flour or almond flour
1 tsp baking soda	Baking powder (1 tsp + ½ tsp vinegar)
2 tsp ground cinnamon	All-spice or pumpkin spice blend
1 cup chocolate chips	Dark chocolate chunks or nut-free chocolate
½ cup mini marshmallows	Marshmallow fluff or omit entirely

Instructions (step-by-step with cooking tips)

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
2. Mix wet ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and canned pumpkin until thoroughly combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and ground cinnamon. Gradually add this mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing!
4. Add chocolate chips and marshmallows: Fold in the chocolate chips and mini marshmallows gently to distribute evenly throughout the cookie dough.
5. Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space for spreading.
6. Bake: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden and the center looks set.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain that soft texture!

These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer shelf life. You may want to consider making larger batches because they’ll disappear faster than you think!

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to blend the cooked pumpkin until smooth, and ensure that it is not too watery, as this can alter the texture of the cookies.

How can I ensure my cookies stay soft?

To keep your cookies soft, avoid baking them until they are completely firm. Removing them from the oven when they are still slightly underbaked allows them to finish cooking on the baking sheet.

Can I substitute the marshmallows?

Yes! If you prefer not to use marshmallows, you can either leave them out or use marshmallow fluff for a different texture. Chocolate-covered marshmallow pieces can also be a fun addition!

Is there a gluten-free version of this recipe?

Definitely! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure to check the ingredients of your chocolate chips to ensure they are gluten-free as well.

Conclusion

Soft Pumpkin Cookies with Chocolate & Marshmallow offer a delightful treat that combines the best of fall flavors with the sweetness of chocolate and the fun of marshmallows. Whether you whip up a batch to treat yourself after a long day or share them with friends and family at a gathering, these cookies are sure to become a favorite in your recipe repertoire. Don’t forget to embrace your own creative spin on the recipe; add nuts, swap out the chocolate for butterscotch chips, or even mix in additional spices to personalize your batch!

If you enjoyed this recipe, consider sharing it with fellow baking enthusiasts or posting a picture of your delicious masterpieces on social media! Happy baking!

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