Pumpkin Chocolate Chip Marshmallow Cookies with gooey centers and warm spices. Perfect fall treats that combine seasonal flavors beautifully.
Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last October, I accidentally created what became my most requested cookie recipe.
Well, I was making regular pumpkin chocolate chip cookies when my six-year-old nephew decided to “help” by shoving marshmallows into half the batch. You know what happened next? Pure magic. Those gooey, surprise-filled centers transformed ordinary cookies into something extraordinary.
After testing this recipe eighteen times—and burning only three batches—I’ve perfected every detail. Therefore, these Pumpkin Chocolate Chip Marshmallow Cookies deliver the ultimate fall experience in every bite. Moreover, the combination of warm spices, rich chocolate, and melted marshmallow creates textures that dance on your tongue.
Whether you’re planning Halloween treats or simply craving autumn comfort, this recipe promises to become your seasonal obsession. Furthermore, these cookies capture everything wonderful about fall baking while remaining surprisingly simple to execute.
Table of Contents
What Makes These Pumpkin Chocolate Chip Marshmallow Cookies Special
These cookies stand apart because they combine three beloved elements seamlessly. First, the pumpkin base provides natural moisture and subtle sweetness. Additionally, the spice blend creates warmth without overwhelming the palate. Meanwhile, hidden marshmallow centers add delightful surprise and gooey texture.
The secret lies in proper marshmallow placement and dough handling. Consequently, each cookie delivers a perfect balance of chewy edges and molten centers. Furthermore, the technique ensures marshmallows stay contained while baking.
Premium Ingredients for Outstanding Marshmallow Cookies Results
| Ingredient | US Measurement | Metric | Quality Tips |
|---|---|---|---|
| Butter (softened) | 1/2 cup | 113g | Room temperature, pressed with finger leaves indent |
| Brown sugar | 3/4 cup | 150g | Light or dark brown work equally well |
| White sugar | 1/4 cup | 50g | Regular granulated sugar preferred |
| Pumpkin puree | 5 Tbsp | 75ml | Use canned, not pumpkin pie filling |
| Vanilla extract | 1 1/2 tsp | 7ml | Pure vanilla extract, not imitation |
| Salt | 1/2 tsp | 3g | Fine sea salt or table salt |
| All-purpose flour | 1 1/2 cups | 190g | Spoon and level, don’t pack |
| Baking soda | 1/2 tsp | 3g | Check expiration date for effectiveness |
| Cinnamon | 1/2 tsp | 3g | Ground cinnamon, preferably Ceylon |
| Nutmeg | 1/4 tsp | 1g | Freshly grated for best flavor |
| Allspice | 1/8 tsp | 0.5g | Ground allspice, not pumpkin pie spice |
| Cloves | 1/8 tsp | 0.5g | Ground cloves, use sparingly |
| Semi-sweet chocolate chips | 1 cup | 170g | Standard size chips, not mini |
| Large marshmallows | 6-7 pieces | – | Cut in half for 12-14 centers |
Smart Shopping Tips for Success
When shopping at American grocery stores, choose pumpkin puree from the canned goods aisle. However, avoid pumpkin pie filling which contains added spices and sugar. Similarly, select marshmallows from the regular section rather than mini versions.
For chocolate chips, semi-sweet provides perfect balance against pumpkin’s natural sweetness. Nevertheless, milk chocolate chips work beautifully for sweeter preferences. Additionally, dark chocolate creates more sophisticated flavor profiles.
Essential Substitutions for the best Pumpkin Chocolate Chip Marshmallow Cookies:
- Butter alternatives: Coconut oil (solid) or vegan butter work well
- Sugar swaps: Coconut sugar replaces brown sugar effectively
- Flour options: Gluten-free 1:1 flour blends substitute seamlessly
- Spice variations: Pumpkin pie spice (3/4 tsp) replaces individual spices
Equipment and Preparation Steps
Essential Equipment
You’ll need standard baking equipment plus a few specific tools. First, ensure your stand mixer or hand mixer can handle thick cookie dough. Additionally, cookie scoops create consistent sizing for even baking.
Required Tools for your Marshmallow Cookies:
- Large mixing bowl or stand mixer
- Medium bowl for dry ingredients
- Cookie scoop (2 tablespoon capacity)
- Sharp knife for marshmallow cutting
- Rimmed baking sheets
- Parchment paper or silicone mats
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 350°F (175°C). Then, line baking sheets with parchment paper. Meanwhile, cut marshmallows in half using a sharp knife. Oops! Pro tip from my early mistakes—dip the knife in water between cuts to prevent sticking.
Step 2: Cream Butter and Sugars
Cream softened butter until light and fluffy, approximately one minute. Next, add brown sugar and white sugar, mixing until well combined. The mixture should appear pale and increase in volume significantly.
Step 3: Add Wet Ingredients
Add pumpkin puree, vanilla extract, and salt to the creamed mixture. Mix thoroughly until completely incorporated. The batter will look slightly orange and smell wonderfully aromatic.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, allspice, and cloves. This ensures even spice distribution throughout the cookies.
Step 5: Mix Wet and Dry Components
Gradually add the flour mixture to the wet ingredients. Mix until just combined—overmixing creates tough cookies. The dough should appear thick and slightly sticky.
Step 6: Fold in Chocolate Chips
Stir chocolate chips into the dough until evenly distributed. The dough will be quite thick at this point, which helps hold the marshmallows.
Step 7: Chill the Dough
Refrigerate dough for at least 30 minutes. This crucial step prevents excessive spreading and helps maintain cookie shape. Alternatively, form cookie balls and freeze for 5 minutes.
Step 8: Form Marshmallow-Filled Cookies
Take approximately 2 tablespoons of dough and flatten it in your palm. Place a marshmallow half in the center, then fold dough around it completely. Roll into a ball, ensuring no marshmallow shows through.
Let me tell you, this technique took several attempts to master. Initially, my marshmallows burst through during baking because I didn’t seal the edges properly. Now I make sure there’s at least 1/4 inch of dough covering all sides.
Step 9: Bake to Perfection
Space cookie balls evenly on prepared baking sheets. Bake for 13-15 minutes until edges appear golden brown. Centers may look slightly underbaked—this creates perfect texture.
Expert Tips and Creative Variations
Professional Baking Secrets
Temperature control makes all the difference in these cookies. First, ensure your oven runs accurately using an oven thermometer. Additionally, rotating pans halfway through baking promotes even browning.
Julia Child always emphasized proper mise en place, and cookie baking exemplifies this perfectly. Therefore, measure all ingredients before starting mixing. Furthermore, room temperature ingredients combine more easily than cold ones.
Seasonal Variations to Try
Halloween Special: Add orange food coloring and top with candy eyes before baking. The result creates spooky treats perfect for trick-or-treaters.
Thanksgiving Twist: Replace chocolate chips with butterscotch chips and add 1/4 cup chopped pecans. This variation pairs wonderfully with apple pecan blue cheese salad.
Holiday Edition: Use white chocolate chips and add 1/2 teaspoon orange zest. Subsequently, drizzle with melted white chocolate after cooling.
Dietary Adaptations:
- Gluten-Free: Use certified gluten-free flour blend
- Vegan Option: Substitute coconut oil and flax eggs
- Reduced Sugar: Replace half the sugar with sugar-free alternatives
Pumpkin Chocolate Chip Marshmallow Cookies Storage and Make-Ahead Tips
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | 5-7 days | Airtight container with parchment layers |
| Refrigerated | 2 weeks | Sealed container, return to room temp before serving |
| Frozen (baked) | 3 months | Freezer bags with date labels |
| Frozen (dough balls) | 6 months | Flash freeze, then store in bags |
For make-ahead convenience, freeze formed cookie balls on baking sheets. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to cooking time.
Perfect Pairings and Serving Ideas
These cookies complement numerous fall beverages beautifully. First, serve alongside spiced apple cider for classic autumn flavors. Additionally, hot chocolate creates delightful marshmallow echoes. Moreover, coffee’s bitterness balances the cookies’ sweetness perfectly.
For entertaining, arrange cookies on rustic wooden boards with seasonal decorations. Furthermore, they make excellent additions to holiday dessert spreads alongside fudgy chewy browkies.
Pumpkin Chocolate Chip Marshmallow Cookies FAQs
Why do my marshmallows leak out during baking?
Insufficient dough coverage causes marshmallow leakage. Ensure at least 1/4 inch of dough surrounds each marshmallow half completely.
Can I use mini marshmallows instead of large ones?
Large marshmallows cut in half create better gooey centers than multiple mini marshmallows, which tend to disappear during baking.
How do I prevent cookies from spreading too much?
Chilling dough for 30 minutes minimum prevents excessive spreading. Additionally, ensure your baking soda hasn’t expired for proper leavening.
What’s the best way to cut marshmallows cleanly?
Dip your knife in warm water between cuts to prevent sticking. Clean the blade frequently for neat, even halves.
Can I make these cookies ahead for parties?
Absolutely! These marshmallow cookies actually improve after 24 hours as flavors meld together beautifully.
Transform Your Fall Baking Game
These Pumpkin Chocolate Chip Marshmallow Cookies represent everything wonderful about autumn baking. The combination of seasonal spices, rich chocolate, and surprise marshmallow centers creates memorable treats that guests always request again.
Man, oh man, watching people bite into these cookies for the first time never gets old. Their expressions shift from curiosity to pure delight as they discover the gooey marshmallow surprise inside.
Whether you’re hosting Halloween parties or simply want to fill your home with incredible aromas, this recipe delivers consistently amazing results. Furthermore, the technique transfers beautifully to other cookie bases, opening endless creative possibilities.
Try serving these alongside a warm mug of apple cider while watching the leaves change colors. The combination captures autumn’s essence perfectly, creating moments worth savoring long after the last crumb disappears.
Ready to create your own batch of these irresistible fall treats? Your kitchen adventure awaits, and trust me—these cookies will quickly become your new seasonal tradition.
Tasty at Home – Where bold flavors meet everyday kitchens
Pumpkin Chocolate Chip Marshmallow Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- stand mixer or hand mixer
- Cookie scoop (2 tbsp)
- Sharp knife
- Rimmed baking sheet
- Parchment paper or silicone mat
Ingredients
Cookie Dough
- ½ cup Butter 113g, softened to room temperature
- ¾ cup Brown sugar 150g, light or dark
- ¼ cup White sugar 50g, granulated
- 5 Tbsp Pumpkin puree 75ml, canned (not pie filling)
- 1 ½ tsp Vanilla extract Pure extract
- ½ tsp Salt Fine sea salt or table salt
- 1 ½ cups All-purpose flour 190g, spoon and level
- ½ tsp Baking soda Check expiration date
- ½ tsp Cinnamon Ground, preferably Ceylon
- ¼ tsp Nutmeg Freshly grated
- ⅛ tsp Allspice Ground
- ⅛ tsp Cloves Ground
- 1 cup Semi-sweet chocolate chips 170g
Filling
- 6-7 pieces Large marshmallows Cut in half for 12–14 centers
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Cut marshmallows in half using a wet knife to prevent sticking.
- Cream butter until light and fluffy, then add brown sugar and white sugar. Beat until pale and airy.
- Add pumpkin puree, vanilla extract, and salt. Mix thoroughly until smooth and aromatic.
- Whisk flour, baking soda, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
- Gradually mix dry ingredients into wet mixture until just combined. Do not overmix.
- Fold in chocolate chips evenly throughout the dough.
- Chill dough in the refrigerator for at least 30 minutes (or freeze for 5 minutes if in a rush).
- Scoop about 2 tbsp of dough, flatten in palm, place a marshmallow half in the center, and wrap dough around to fully enclose. Roll into a sealed ball.
- Place cookie balls on prepared sheets and bake for 13–15 minutes until golden on edges but soft in the center.