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Pumpkin Marshmallow Toffee Cookies

Pumpkin and toffee are the flavor combination you didn’t know you needed. These Pumpkin Marshmallow Toffee Cookies are the perfect easy baked good for the holiday season and beyond. 

baked cookies on cooling rack

The holidays are coming! 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.

This pumpkin cookie recipe ensures that you have a chewy and soft with crunchy pieces of toffee and toasted marshmallow in every bite. AKA pure fall perfection. I make these every year at this time and I’m always surprised at how much I love them. To me, they’re the best of all the cookie worlds. 

I’ve heard that there may be a pumpkin shortage but I’ve yet to experience that. Although, they were out of the 15-ounce cans and I had to go for a big daddy can, but I’m not mad at that. It just means I can make more pumpkin recipes! 

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!

Ingredients

unsalted butter
light brown sugar
granulated sugar
vanilla extract
pumpkin puree (not pumpkin pie filling) — You only need 6 tablespoons for this recipe but pumpkin puree freezes great! Scoop into a freezer bag and lay flat to freeze. 
all-purpose flour
salt
baking powder
baking soda
the ground cinnamon, nutmeg, cloves, and allspice — Surprisingly, my favorite thing about this recipe isn’t the chocolate, it’s the spice. I love love love the amount of spice and the flavor of these cookies. In my opinion, the kiss of pumpkin, the spice level, the toffee, and chocolate are PERFECTION. 
mini semi-sweet chocolate — I like using mini chocolate chips because I want the chocolate to be more spread out and cohesive if that makes sense, but if you want to use regular or chunks you’re more than welcome to!
toffee chips — These add the best caramelization and are essential IMO. BUT if you like, you can do all the mini chocolate chips. 
mini marshmallows

 

How to Make

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, whisk 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 1/2 cup mini semi-sweet chocolate chips and 1/2 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. Cookies will appear undone and very soft.

Press a few more chocolate chips or toffee pieces onto the tops, if desired. If you want the burnt marshmallow to look like I have, take a culinary torch to the tops to add that extra smokiness.

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.

cookies stacked on cooling rack

cookies on cooling rack 

How to store

These cookies will keep in an airtight container on the counter for up to 7 days. Baked cookies will freeze for up to three months. Unbaked cookie dough balls will freeze for up to three months.

cookies on cooling rack

pumpkin cookies on cooling rack

cookies on cooling rack

Hot Tip

Break out the blow torch! Okay, not the blow torch but if you have a culinary torch at home for creme brûlée and whatnot, you need to blacken the tops of your marshmallows!

These are equally as delicious if you just pop them back in the oven to soften the marshmallows. But, if you love the smokey flavor of s’mores, then this extra little step is fun and oh so tasty. 

cookies on cooling rack

 

 

More Cookie Recipes You’ll Love!

Apple Crisp Cookies

Chocolate Chip Cornflake Cookies

Ultimate Chocolate Chunk Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Strawberry Cheesecake Thumbprint Cookies

cookies on cooling rack

This recipe was originally published on Sept 15, 2016

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Pumpkin Marshmallow Toffee Cookies

Pumpkin Marshmallow Toffee Cookies

Yield: 18
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Pumpkin and toffee are the flavor combination you didn't know you needed. These Pumpkin Marshmallow Toffee Cookies are the perfect easy baked good for the holiday season and beyond. 

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoon pumpkin puree (not pumpkin pie 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 (I like using clean kitchen scissors for this)

Instructions

  1. 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.
  2. In a large bowl, whisk 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 1/2 cup mini semi-sweet chocolate chips and 1/2 cup toffee chips until evenly dispersed in the dough. Cover the dough and chill for at least 30 minutes.
  3. Remove the dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 tablespoons of dough each, and slightly flatten with the palm of your hand.
  5. 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. Cookies will appear undone and very soft. Press a few more chocolate chips or toffee pieces onto the tops, if desired. If you want the burnt marshmallow look like I have, take a culinary torch to the tops to add that extra smokiness.
  6. 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.

Notes

See the blog post above.

Did you make this recipe?

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