A fall version of my favorite cookie recipe using the amazing Pumpkin Dandies Marshmallows along with chocolate chips, pumpkin purée and spices! I love the way the subtle autumnal pumpkin flavors combine with the chewiness of the melty spiced marshmallows and sumptuous chocolate. A plate of these with a mug full of hot apple cider and some spooky movies and I'm in heaven. Have I mentioned how much I love fall?
Ingredients
1 cup Pumpkin Dandies Marshmallows
2 tablespoons canned or fresh pumpkin
1 teaspoon pumpkin pie spice
1 bag Cocomels Coconut Milk Caramels, chilled and cut into smaller pieces
1 cup vegan chocolate chips
2 1/4 cups all purpose flour
1/2 cup evaporated cane sugar
1/2 cup brown sugar
1 cup vegan butter (softened)
1/4 cup almond milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
Directions
First, preheat the oven to 350°F. In a large mixing bowl, combine the butter and sugars using a hand mixer or fork until well incorporated. Next, stir in vanilla, almond milk and pumpkin until combined. In a separate mixing bowl, combine flour, baking soda, pumpkin pie spice and salt. Gradually add the dry ingredients into the wet, until you have a nice smooth dough. Fold in the chocolate chips, caramels and pumpkin marshmallows. Chill the dough for at least 30 minutes prior to baking. Feel free to cut out some paper bats or go leaf collecting to fill the time.
Spoon equal amounts onto a cookie sheet lined with parchment paper. Bake for 10-15 minutes until lightly golden. Transfer to a cooling rack for as long as you can stand waiting, and enjoy!
1 cup Pumpkin Dandies Marshmallows
2 tablespoons canned or fresh pumpkin
1 teaspoon pumpkin pie spice
1 bag Cocomels Coconut Milk Caramels, chilled and cut into smaller pieces
1 cup vegan chocolate chips
2 1/4 cups all purpose flour
1/2 cup evaporated cane sugar
1/2 cup brown sugar
1 cup vegan butter (softened)
1/4 cup almond milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
Directions
First, preheat the oven to 350°F. In a large mixing bowl, combine the butter and sugars using a hand mixer or fork until well incorporated. Next, stir in vanilla, almond milk and pumpkin until combined. In a separate mixing bowl, combine flour, baking soda, pumpkin pie spice and salt. Gradually add the dry ingredients into the wet, until you have a nice smooth dough. Fold in the chocolate chips, caramels and pumpkin marshmallows. Chill the dough for at least 30 minutes prior to baking. Feel free to cut out some paper bats or go leaf collecting to fill the time.
Spoon equal amounts onto a cookie sheet lined with parchment paper. Bake for 10-15 minutes until lightly golden. Transfer to a cooling rack for as long as you can stand waiting, and enjoy!
