Description
Soft and chewy Pumpkin Chocolate Chip Marshmallow Cookies made with pumpkin puree, creamy almond butter, warm pumpkin pie spice, dark chocolate, and gooey vegan marshmallows. These easy one-bowl vegan cookies require no chilling and bake in just 10 minutes.
Ingredients
Scale
- 1/2 cup roasted natural almond butter
- 1/2 cup light brown sugar
- 1/4 cup canned pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup all-purpose flour, spooned and leveled
- 1/4 cup vegan dark chocolate chips or chunks
- 1/4 cup vegan marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Add the almond butter, light brown sugar, pumpkin puree, maple syrup, vanilla extract, and salt to a medium mixing bowl. Mix thoroughly until smooth and well combined.
- Add the baking powder, baking soda, and pumpkin pie spice. Stir until the spices and leavening agents are evenly incorporated.
- Spoon the all-purpose flour into a measuring cup and level it. Add the flour to the wet ingredients and fold until a thick dough begins to form. Gently bring the dough together with clean hands until smooth.
- Fold the dark chocolate chips or chunks and vegan marshmallows into the cookie dough until evenly distributed.
- Scoop approximately 2 tablespoons of dough for each cookie and roll it into a ball. Place each portion on the prepared baking sheet and gently flatten it into a cookie shape because the dough will spread only slightly during baking.
- Bake for approximately 10 minutes. The cookies should still be very soft when removed from the oven.
- Leave the cookies on the baking sheet for at least 10 minutes after baking so they can continue to set without falling apart.
- Serve once set, preferably slightly warm for gooey marshmallows and melted chocolate.
Notes
- Use plain canned pumpkin puree rather than pumpkin pie filling.
- Use natural, runny almond butter for the best soft and chewy texture. Stir the almond butter thoroughly before measuring.
- Spoon and level the flour instead of packing it into the measuring cup. Too much flour can make the cookies dry or cakey.
- Flatten the cookie dough before baking because these cookies spread only a small amount in the oven.
- Do not move the cookies immediately after baking. They are extremely soft while hot and need at least 10 minutes to set on the baking sheet.
- For a vegan recipe, make sure both the chocolate and marshmallows are vegan.
- Dark brown sugar can be substituted for light brown sugar, although it will produce a deeper color and stronger molasses flavor.
- The marshmallows can be omitted and replaced with additional chocolate chips or chunks.
- Completely cooled cookies can be frozen in an airtight freezer-safe container for up to 3 months.
- Reheat an individual cookie in the microwave for approximately 15 seconds to soften the chocolate and marshmallow.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg