Recipe: Vegan Chocolate Chip Marshmallow Pumpkin Cookies

I’m finally trying to update the blog more with recipes and I’m real excited for fall baking. Hope you like the recipe!

ingredients:

1/2 cup or 1 stick vegan butter

1 cup brown sugar

1/2 cup white sugar

1 cup pumpkin purée

2 teaspoons pumpkin spice

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cups vegan semi-sweet chocolate chips

3/4 cups dandie’s vegan mini marshmallows

in a mixer with the paddle attachment, combine the butter, brown sugar, white sugar, and pumpkin purée and beat until creamy and there are no clumps. Add the pumpkin purée and mix until fully incorporated.
Stop the mixer and add the flour, pumpkin spice, baking soda and salt and mix until a dough forms, stopping to scrape the sides of the bowl so all of the ingredients get folded in. Next, add the chocolate chips and marshmallows and beat until they are well-distributed throughout the dough.

Line a baking sheet with parchment paper and scoop the cookies about two inches apart on the tray. Stick the tray in the freezer for the dough to firm up while you preheat the oven to 350 degrees Fahrenheit. Lightly press down on the cookies so that they resemble hamburger patties.

Bake for 20-22 minutes. The cookies will still feel soft coming out of the oven but they firm as they cool. Enjoy!