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Chewy Fudgy Marshmallow Fluff Pumpkin Cookies

Chewy Fudgy Marshmallow Fluff Pumpkin Cookies for Fall Bliss

These Chewy Fudgy Marshmallow Fluff Pumpkin Cookies are a delightful celebration of fall baking with their chewy texture and warm pumpkin flavor.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter can be swapped with coconut oil for a dairy-free twist
  • 1 1/4 cups bread flour provides a chewy texture
  • 1 cup all-purpose flour contributes to structure
  • 1 teaspoon baking soda essential for leavening
  • 1/2 teaspoon baking powder helps cookies rise further
  • 1 teaspoon kosher salt enhances overall flavor
  • 3/4 cup dark brown sugar keeps cookies moist
  • 1/4 cup granulated sugar can be reduced for less sweetness
  • 1/3 cup pumpkin puree squeeze out excess water
  • 2 tablespoons maple syrup offers natural sweetness
  • 1 tablespoon molasses deepens flavor and color
  • 1 large egg yolk binds ingredients together
  • 1 teaspoon vanilla extract elevates flavor
  • 1/2 cup marshmallow fluff delivers fudgy texture

Equipment

  • medium saucepan
  • large mixing bowl
  • Cookie Scoop
  • baking sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Step 1: Prepare Brown Butter - Melt butter in a saucepan over medium heat for 5-8 minutes until golden brown.
  2. Step 2: Preheat Oven - Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  3. Step 3: Mix Dry Ingredients - Whisk together the bread flour, all-purpose flour, baking soda, baking powder, and kosher salt.
  4. Step 4: Combine Wet Ingredients - Mix the cooled brown butter with dark brown sugar and granulated sugar until creamy.
  5. Step 5: Prepare Pumpkin - Squeeze excess moisture from pumpkin puree to achieve a thick consistency.
  6. Step 6: Final Wet Ingredient Mix - Add pumpkin, maple syrup, molasses, and vanilla to the brown sugar mixture, and mix until smooth.
  7. Step 7: Incorporate Egg Yolk - Whisk the egg yolk into the wet mixture until fully incorporated.
  8. Step 8: Fold Dry Ingredients - Gradually add dry mixture to wet ingredients and fold gently until combined.
  9. Step 9: Add Marshmallow Fluff - Fold in marshmallow fluff gently, ensuring streaks remain visible.
  10. Step 10: Scoop Dough - Portion out rounded tablespoons of cookie dough onto the baking sheet.
  11. Step 11: Bake - Bake in the preheated oven for 8-9 minutes until edges are set.
  12. Step 12: Cool - Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 90mgFiber: 0.5gSugar: 9gVitamin A: 400IUCalcium: 10mgIron: 0.5mg

Notes

For deeper flavor, allow the cookie dough to chill for 30 minutes before baking. Watch the bake time closely.

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