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5 from 1 vote
Pumpkin Chocolate Chip Marshmallow Cookies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
These thick and chewy Pumpkin Chocolate Chip Cookies are baked with a gooey marshmallow inside, making these rich, chocolatey pumpkin cookies the perfect fall dessert! Plus, a step-by-step video below!
Course: Dessert
Servings: 12 -14 Large Cookies
Author: A Latte Food
  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 5 Tbsp pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp all spice
  • 1/8 tsp cloves
  • 1 c semi-sweet chocolate chips
  • 6-7 large marshmallows cut in half
  1. Preheat oven to 350.
  2. Cream butter until light and fluffy, about a minute.
  3. Next, add in sugars and cream until combined.
  4. Add in the pumpkin puree, vanilla extract, and salt. Mix.
  5. In a small bowl, mix flour, baking soda, cinnamon, nutmeg, all spice, and cloves.
  6. Mix with wet ingredients.
  7. Once combined, add in chips. Stir.
  8. Allow the dough to chill for at least 30 minutes in the fridge (or freeze cookie sheet of made dough balls for 5 minutes before baking).
  9. Take about 2 Tbsp of dough and flatten it slightly in your hand. Stick a half marshmallow in the center, and fold the cookie dough around the marshmallows, forming it into a ball (watch video below for more info). Make sure the marshmallow is completely covered by the dough.
  10. Place evenly on a cookie sheet, and bake for 13-15 minutes, or until golden brown.
  11. Enjoy!