Description
An extra large single serve pumpkin marshmallow cookie that’s soft, gooey, and has pools of melty marshmallow and perfectly crisp edges.
Ingredients
Scale
- 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.
