Pumpkin, Marshmallow & Chocolate Chip Cookies

Everything you love about fall baking packed into one cookie. Nutty browned butter and carefully blotted pumpkin puree create a perfectly chewy, flavor-forward base that avoids the cakey texture pumpkin cookies are known for. Loaded with dark and milk chocolate chips and pockets of gooey toasted marshmallow, every bite is rich, melty, and just a little bit over the top — in the best way possible.

Yield: 16

Author: Kelli Bowman

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Pumpkin, Marshmallow & Chocolate Chip Cookies

Prep time: 45 MinCook time: 13 MinInactive time: 20 MinTotal time: 1 H & 18 M

Everything you love about fall baking packed into one cookie. Nutty browned butter and carefully blotted pumpkin puree create a perfectly chewy, flavor-forward base that avoids the cakey texture pumpkin cookies are known for. Loaded with dark and milk chocolate chips and pockets of gooey toasted marshmallow, every bite is rich, melty, and just a little bit over the top — in the best way possible.

Ingredients

• 1 c browned butter, cooled for 30 min
• 1 can pumpkin puree, blotted dry
• 1⁄2 c cane sugar
• 11⁄2 c brown sugar
• 4 egg yolks
• 2 tsp vanilla extract
• 2 ½−2 ¾ c all purpose flour (or 00 Italian flour)
• 1 tsp salt
• 1 tsp baking soda
• 1 c dark chocolate chips
• 10 oz marshmallows (small or large cut in half)
• 1 c milk chocolate chips

Instructions

1. BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a metal mixing bowl, and let cool for 30 min.
2. Once the butter has cooled, add cane sugar and brown sugar. Whisk well for 2–3 minutes until combined.
3. Add egg yolks, dry pumpkin puree and vanilla. Whisk again for 2-3 minutes.
4. Add the remaining ingredients and mix until fully incorporated.
5. Scoop the dough into ¼ cup balls and place them in a large Tupperware container with a lid, or baking sheet covered with plastic wrap. Refrigerate overnight or up to 2 days.
6. When ready to bake, preheat the oven to 375°F. Arrange cookies on baking sheet about 2-3 inches apart.
7. Bake for 12–13 minutes, until cookies are just set but still slightly soft in the center. Sprinkle with extra flaky salt, if desired.
8. Let cookies cool for 20 minutes, then enjoy!

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Caputo Italian 00 Flour

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