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 cups Unsalted Butter; 1/4 cups Packed Light Brown Sugar; 1/2 cups Granulated Sugar; 1 teaspoon Vanilla Extract; 6 Tablespoons Pumpkin Puree (not Pumpkin Pie Filling!); 1-1/2 cup All-purpose Flour; 1/4 teaspoons Salt; 1/4 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1-1/2 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/3 teaspoons Allspice; 1/4 teaspoons Ground Cloves; 1/2 cups Mini Semi-sweet Chocolate Chips; 1/2 cups Toffee Chips; 1/2 cups Mini Marshmallows, Cut In Half (I Like Using Clean Kitchen Scissors For This)

Servings: persons

1/2 cups Unsalted Butter
1/4 cups Packed Light Brown Sugar
1/2 cups Granulated Sugar
1 teaspoon Vanilla Extract
6 Tablespoons Pumpkin Puree (not Pumpkin Pie Filling!)
1-1/2 cup All-purpose Flour
1/4 teaspoons Salt
1/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1-1/2 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/3 teaspoons Allspice
1/4 teaspoons Ground Cloves
1/2 cups Mini Semi-sweet Chocolate Chips
1/2 cups Toffee Chips
1/2 cups Mini Marshmallows, Cut In Half (I Like Using Clean Kitchen Scissors For This)

1
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in vanilla and pumpkin puree until smooth. Set aside.
2
In a large bowl, toss together 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 mini semi-sweet chocolate chips and toffee chips until evenly dispersed in the dough. Cover dough and chill for at least 30 minutes.
3
Remove the dough from the refrigerator. Preheat oven to 350u00b0F. Line two large baking sheets with parchment paper or silicone baking mats.
4
Roll the dough into balls, about 1 1/2 tablespoons of dough each, and slightly flatten with the palm of your hand.
5
Bake the cookies for 7 minutes. Remove from the oven and press 3 to 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.
6
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. Store in an airtight container at room temperature for up to 7 days.

625

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 1/4 cups Packed Light Brown Sugar, 1/2 cups Granulated Sugar, 1 teaspoon Vanilla Extract, 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