Author Notes
Like it or not, fall is right around the corner! 🎃 Who's ready for my first pumpkin recipe of the season? Pumpkin Marshmallow Toffee Cookies. They're so soft and chewy, I can't wait to make them all season long! —Paige
Ingredients
-
1/2 cup
(1 Stick) Unsalted Butte
-
1/4 cup
Packed Light Brown Sugar
-
1/2 cup
Granulated Sugar
-
6 tablespoons
Pumpkin Puree (Not pumpkin filling)
-
1 and 1/2 cups
All-Purpose Flour
-
1/4 teaspoon
Salt
-
1/4 teaspoon
Baking Powder
-
1/4 teaspoon
Baking Soda
-
1 and 1/2 teaspoons
Ground Cinnamon
-
1/4 teaspoon
Ground Nutmeg
-
1/4 teaspoon
Ground Cloves
-
1/4 teaspoon
Allspice
-
1/2 cup
Mini Semi-Sweet Chocolate Chips
-
1/2 cup
Toffee Chips
-
1/2 cup
Mini Marshmallows, cut in half
Directions
-
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside.
-
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in ½ cup mini semi-sweet chocolate chips and ½ cup toffee chips until evenly dispersed in the dough. Cover the dough and chill for at least 30 minutes.
-
Roll the dough into balls, about 1.5 Tablespoons of dough each and slightly flatten with the palm of your hand.
-
Bake the cookies for 7 minutes. Remove from the oven and press 3-4 pieces of marshmallow halves on top of each cookie. Return to the oven for another 2-3 minutes. Remove from the oven. Cookies will appear undone and very soft. Press a few more chocolate chips or toffee pieces onto the tops, if desired.
-
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to cool completely, about 1 hour.
-
Store in an air-tight container at room temperature for up to seven days.
See what other Food52ers are saying.