It’s September 15th and I am so proud of myself for posting this! I’m usually so behind when it comes to anything seasonal or holiday-related, so these Pumpkin Marshmallow Toffee Cookies are a major win in my book. They’re chewy and soft with crunchy pieces of toffee and toasted marshmallow. AKA pure fall perfection.
I hate to be one of those people that throw fall in your face the second September hits, but at least I lasted longer than Starbucks, right? Oh, by the way… I had to make five trips to various grocery stores to find pumpkin puree. They were literally sold out everywhere and every clerk I asked was really annoyed at me for searching for it. I ended up finding it at Whole Foods and had to sell my house to pay for it, but hey… anything for the blog. Hopefully, you won’t have as much trouble as I did, I think they just hadn’t received a shipment of the new goods yet. Make sure you don’t settle for pumpkin pie mix, it has to be regular unsweetened pumpkin puree. Okay, happy baking!
- ½ cup (1 stick) unsalted butter
- ¼ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 6 tbsp pumpkin puree (not pumpkin pie filling)
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ cup mini semi-sweet chocolate chips
- ½ cup toffee chips
- ½ cup mini marshmallows, cut in half (I like using clean kitchen scissors for this)
- 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.
- Remove the dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- 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.
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