Pumpkin Marshmallow Cookies
Pumpkin Marshmallow Cookies are chewy, gooey and loaded with flavor. Filled with fall favorites like pumpkin puree, marshmallow cream, maple syrup and brown butter these easy cookies belong in your cookie jar.
Ingredients
- 1 cup unsalted butter
- 2 1/3 cup all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt fine
- 1 1/2 tsp pumpkin pie spice
- 1 cup dark brown sugar packed
- 1 large egg yolk room temperature
- 3 tbsp maple syrup pure
- 1 tsp vanilla extract pure
- 1/3 cup pumpkin puree
- 1/2 cup marshmallow creme divided
Instructions
- Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon for approximately 7 minutes or until the butter gets foamy and releases a nutty aroma.
- Once browned bits begin to form on the bottom of the pan, remove from the heat, pour butter into a heat-safe bowl then place in the freezer to chill for 10 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium-sized bowl. Set aside.
- Once browned butter has cooled, add to a mixing bowl with brown sugar and beat with an electric mixer until combined.
- Add egg yolk, maple syrup and vanilla to the bowl and beat until incorporated.
- Wrap pumpkin in several layers of paper towels then squeeze and blot until all excess moisture has been removed.
- Add pumpkin to wet ingredients and beat with mixer.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined. Avoid overmixing or cookies will be dry.
- Add 3 dollops of marshmallow creme to cookie mixture.
- Use a knife to gently swirl marshmallow into a shallow layer of batter.
- Using a large, 2.5-Tablespoon cookie scoop, scoop cookies from the marshmallow swirled layer and place onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
- Bake cookies for 9 to 11 minutes or until edges are set and centers are still soft. Avoid overbaking.
- Remove cookies from oven and cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.Note: Cookies will spread a bit as they bake. To reshape cookies, place the rim of a large drinking glass over cookies while they are still on the baking sheet then gently swirl the glass in a circular motion until each cookie is symmetrically round.
- Add 3 more dollops of marshmallow creme to the remaining batter then repeat the swirling, scooping, baking process. Keep repeating this step until all batter has been utilized.
- Store cookies in an airtight container at room temperature up to 5 days.