Easy Pumpkin Chocolate Chip Cookies with Gooey Marshmallow Centers

As the leaves begin to change and autumn settles in, the craving for warm, comforting baked goods becomes irresistible. What could evoke the spirit of fall more than the aroma of pumpkin spice wafting through your kitchen? Today, I’ve got a delightful recipe that captures all the cozy vibes you need, perfect for busy schedules and last-minute gatherings: Easy Pumpkin Chocolate Chip Cookies with Gooey Marshmallow Centers. Not only are they quick to whip up, but they also combine the wonderful flavors of pumpkin and chocolate in every soft, chewy bite!

Why You Will Love This Easy Pumpkin Chocolate Chip Cookies with Gooey Marshmallow Centers

Picture this: You’ve just come home from a long day, and the last thing you want to do is spend hours in the kitchen. Yet, you find yourself yearning for something sweet and satisfying. That’s where these cookies shine! They are incredibly simple to make, requiring just a handful of ingredients that you might already have in your pantry. In under 30 minutes, you can have a batch of warm cookies that are sure to elevate your mood and impress your family and friends.

This delightful recipe allows for creativity as well. Whether you want to enjoy them as an afternoon snack, a dessert for a potluck, or just as a sweet treat for yourself, these cookies are versatile and delicious. The surprise gooey marshmallow center brings a unique twist, elevating the flavor and texture to something truly special. Plus, who can resist the combination of warm pumpkin and chocolate melting together? It’s comfort food at its best!

So, if you’re looking for a way to bring some joy into your busy life, these Easy Pumpkin Chocolate Chip Cookies with Gooey Marshmallow Centers are the answer! Let’s dive into some practical tips to ensure your baking experience is as seamless as possible.

Practical Tips / Cooking Tips

• Use Fresh Pumpkin: For the best flavor, opt for pure pumpkin puree rather than pumpkin pie filling, which often contains added sugars and spices.
• Chill the Dough: If time allows, chill the cookie dough for about 30 minutes before baking. This will help the cookies maintain their shape and prevent spreading too much.
• Monitor Bake Time: Because each oven is different, keep an eye on the cookies as they bake. You want them to be golden around the edges but still soft in the middle.

Nutritional Value / Health Benefits

These cookies not only satisfy your sweet tooth but also offer some nutritional benefits! Pumpkin is packed with vitamins A and C, providing antioxidants that support your immune system. It’s also high in fiber, which contributes to healthy digestion. The addition of dark chocolate chips means you’re getting some magnesium and iron, which are important for energy production and overall health. While these cookies are definitely a treat, they bring a little nutrition into your indulgence!

Recipe Overview

Ingredients (with substitution options in table format)

Ingredient	Substitution Options
1 cup pumpkin puree	Unsweetened applesauce or Greek yogurt
1/2 cup brown sugar	Maple syrup or coconut sugar
1/2 cup granulated sugar	Agave nectar or honey
1/2 cup butter, softened	Coconut oil or vegan butter
1 ½ cups all-purpose flour	Whole wheat flour or gluten-free flour blend
1/2 tsp baking soda	1 tsp baking powder (not a direct substitute but can work)
1/2 tsp ground cinnamon	Pumpkin pie spice
1/2 cup chocolate chips	White chocolate chips or nuts
Mini marshmallows	Chopped soft caramels (for a different center)

Instructions (step-by-step with cooking tips)

1. Preheat your oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.
2. Mix the wet ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This typically takes about 2-3 minutes. Add the pumpkin puree and mix until well combined.
3. Add dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to ensure your cookies are soft.
4. Fold in chocolate chips: Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
5. Prepare the marshmallow centers: Take a tablespoon of cookie dough and flatten it in your hand. Place a mini marshmallow in the center and fold the dough over to seal it in. Roll it into a ball and place it on the prepared baking sheet.
6. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will still look soft, and that’s perfect!
7. Cool and enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container once cooled.

FAQ

Can I freeze these cookies?

Absolutely! You can freeze the unbaked cookie dough, scoop it into balls, and place it in a freezer-safe container. When you’re ready to bake, simply add a couple of extra minutes to the baking time.

Can I make these cookies vegan?

Yes! To make them plant-based, substitute the butter with vegan butter and the chocolate chips with dairy-free chocolate chips. You can also replace the egg with a flax egg or applesauce.

What can I use instead of marshmallows?

If you prefer not to use marshmallows, you can substitute them with chopped soft caramels for a chewy, sweet center!

Conclusion with light call to action

Now that you have the recipe for these delightful Easy Pumpkin Chocolate Chip Cookies with Gooey Marshmallow Centers, it’s time to bring some fall magic into your kitchen! Whether it’s an afternoon snack for the family or a treat for a seasonal gathering, these cookies are sure to be a hit. Make a batch today, and don’t forget to share your cookie-making experience on social media—tag us to show off your delicious creations. Happy baking!

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