This is THE BEST pumpkin marshmallow cookie recipe. It’s another installment of my series that I like to call “One Big Cookie” which is a collection of extra large single serve cookie recipes – and I’m SO excited for this one! Pumpkin and marshmallow is such an underrated flavor combo and I’m making it my personal mission to prove how good it is.
What makes this Pumpkin Marshmallow Cookie the BEST?
- Texture. Texture is so important to me when I develop cookie recipes and let me tell you this one is ITTTTT. It’s soft and gooey with pools of melty marshmallow and perfectly crisp edges.
- EASY! This recipe comes together so quickly and uses ingredients that you probably already have on hand. The only special ingredient is the pumpkin butter, and you can swap that out for pumpkin puree if you want! *see notes about swapping ingredients
- Size. It’s huge. And sometimes we just need a giant cookie, you feel me?
Ingredients
- Butter. I use salted butter in most of my baking. If all you have is unsalted, no problem, just add an extra pinch of salt.
- Pumpkin Butter. Gives the perfect amount of subtle pumpkin flavor. Note that pumpkin butter is not the same as pumpkin puree. You can sub pumpkin puree, but you’ll need to adjust the amount of flour so be sure to check the recipe notes!
- Egg. You’ll need 1 TBSP of a whole whisked egg. This is how we achieve the perfect texture so be sure you whisk the egg and then measure 1 TBSP rather than just using the yolk or just using the egg white.
- Vanilla. I used pure vanilla extract in this recipe, but you could also use vanilla bean paste.
- All Purpose Flour. Make sure to weigh the flour! Using too much or too little flour is really easy to do when measuring by TBSP and it will definitely make a difference especially in a small batch recipe like this one.
- Baking Soda. I once accidentally used baking powder when testing this recipe, and while it does technically work, the texture was way different and more cakey so be sure its baking soda!
- Cinnamon. For that subtle hint of fall spice.
- Marshmallow Fluff. I prefer the fluff over stirring in marshmallows because the marshmallow fluff leaves you with dreamy pools of melty marshmallow.
How to Make One Big Pumpkin Marshmallow Cookie
Start by melting the butter then letting it cool slightly. Then, whisk in the pumpkin butter. I like this pumpkin butter from Trader Joe’s. *You can sub pumpkin puree, but be sure to check the recipe notes!
Then, whisk in the sugars until combined. In a separate bowl, whisk 1 whole egg until it’s fully combined with no stringy bits of egg whites remaining. Then measure 1 TBSP of the whisked egg and add it to the butter sugar mixture. Add the vanilla as well, then whisk for 1 minute or until the mixture thickens and has a glossy texture.
Add the flour, cinnamon, baking soda, and salt and stir until combined. The mixture should be thick enough to pick up with your spatula without dripping off – but shouldn’t be dry or crumbly at all. Dollop the marshmallow fluff around the dough, then very gently mix it in, but leave streaks of marshmallow throughout the dough.
Use an extra large cookie scoop to scoop the dough onto a parchment lined cookie sheet. I like these quarter sheet pans from USA pan because then I can bake this cookie in my countertop oven/air fryer instead of using the big oven for just one cookie.
Pop the cookie dough into the fridge to firm up a bit while you preheat the oven. If you’re baking in a regular oven – preheat to 350 degrees F. If using a countertop oven or air fryer – preheat to 325 degrees F. Once the oven in preheated and the cookie has rested in the fridge for at least 10 minutes, bake it in the regular oven for 15 minutes, or in your countertop oven for 12 minutes.
Remove the cookie from the oven when the edges look set, but it still seems slightly under baked in the center. Let the cookie sit on the hot cookie sheet for another 5-7 minutes to set up and finish baking. Then, it should be firm enough to pick up and enjoy!
Pumpkin Marshmallow Cookie FAQs
- Can I make a whole batch of these? I don’t currently have a whole batch recipe for this, but you should be able to just multiply this recipe and then scoop smaller cookies with a normal sized cookie scoop.
- Can I make this recipe gluten free? I haven’t tested it yet, but you should be able to swap out the all purpose flour for a gluten free flour alternative like this 1 to 1 gluten free flour from King Arthur Baking.
- Can I make the dough ahead of time. Yes. You can make the dough whenever you’d like and then just keep it in the fridge until you’re ready to bake it. I would suggest waiting to add the marshmallow if you’re going to leave it in the fridge for longer than 6 hours.
Pumpkin Marshmallow Single Serve Cookie
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 1 XL Cookie
Description
An extra large single serve pumpkin marshmallow cookie that’s soft, gooey, and has pools of melty marshmallow and perfectly crisp edges.
Ingredients
- 2 TBSP (27g) Salted Butter
- 1 TBSP (20g) Pumpkin Butter *see notes
- 1 TBSP (20g) Dark Brown Sugar
- 2 TBSP (40g) Granulated Sugar
- 1/4 tsp Pure Vanilla Extract
- 1 TBSP Whole Whisked Egg
- 5 TBSP (55g) All Purpose Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Cinnamon
- Pinch of Salt
- 6 tsp Marshmallow Fluff
Instructions
- Melt the butter, then whisk in the pumpkin butter.
- Whisk in the sugars until combined.
- In a separate bowl, whisk 1 whole egg until fully combined, then add 1 TBSP of the egg to the butter/sugar mixture.
- Add the vanilla and whisk in the egg and vanilla for 1 minute or until the mixture thickens and becomes glossy.
- Stir in the flour, cinnamon, baking soda, and salt until combined.
- Dollop the marshmallow fluff all over the dough, then gently fold it in, leaving streaks of marshmallow fluff throughout the dough.
- Scoop it out onto a parchment lined cookie sheet, then place in the fridge.
- Preheat oven. Regular oven 350 degrees F. Air fryer or countertop oven 325 degrees F.
- After the oven is preheated and the cookie has chilled for 10 minutes, bake. In a regular oven – 15 minutes. In an air fryer or countertop oven – 11-12 minutes.
- Remove from oven when the edges look set, but the center still looks slightly under baked.
- Let cookie sit on the hot cookie sheet for 5-7 minutes or until it firms up enough to handle, then enjoy,.
Notes
* Pumpkin butter is NOT pumpkin puree. You CAN sub pumpkin puree in this recipe, but be sure to use 70g of flour instead of using 55g. Pumpkin puree has more water content, so you’ll need a bit more flour.
*You can use light brown sugar if you don’t have dark.
If you loved this recipe for my One Big Pumpkin Marshmallow Cookie, be sure to leave a star rating and review below and tag @buuckfarmsbakery on TikTok and Instagram. To save this recipe for later, click on the Pinterest icon on the recipe card above or on any of the images throughout this post.
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Just poppin in to say I’ve made this cookie 5 times and shared with family friends and neighbors and everyone loves!!