Pumpkin Marshmallow Toffee Cookies Recipe

Name: Pumpkin Marshmallow Toffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 Stick) Unsalted Butte; 1/4 cup Packed Light Brown Sugar; 1/2 cup Granulated Sugar; 6 tablespoons Pumpkin Puree (Not pumpkin filling); 1 and 1/2 cups All-Purpose Flour; 1/4 teaspoon Salt; 1/4 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1 and 1/2 teaspoons Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Cloves; 1/4 teaspoon Allspice; 1/2 cup Mini Semi-Sweet Chocolate Chips; 1/2 cup Toffee Chips; 1/2 cup Mini Marshmallows, cut in half

Servings: persons

1/2 cup (1 Stick) Unsalted Butte
1/4 cup Packed Light Brown Sugar
1/2 cup Granulated Sugar
6 tablespoons Pumpkin Puree (Not pumpkin filling)
1 and 1/2 cups All-Purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 and 1/2 teaspoons Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Allspice
1/2 cup Mini Semi-Sweet Chocolate Chips
1/2 cup Toffee Chips
1/2 cup Mini Marshmallows, cut in half

1
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside.
2
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in 1/2 cup mini semi-sweet chocolate chips and 1/2 cup toffee chips until evenly dispersed in the dough. Cover the dough and chill for at least 30 minutes.
3
Roll the dough into balls, about 1.5 Tablespoons of dough each and slightly flatten with the palm of your hand.
4
Bake the cookies for 7 minutes. Remove from the oven and press 3-4 pieces of marshmallow halves on top of each cookie. Return to the oven for another 2-3 minutes. Remove from the oven. Cookies will appear undone and very soft. Press a few more chocolate chips or toffee pieces onto the tops, if desired.
5
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to cool completely, about 1 hour.
6
Store in an air-tight container at room temperature for up to seven days.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup (1 Stick) Unsalted Butte, 1/4 cup Packed Light Brown Sugar, 1/2 cup Granulated Sugar, 6 tablespoons Pumpkin Puree (Not pumpkin filling), and more.

Yes, Pumpkin Marshmallow Toffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Marshmallow Toffee Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions