Hi friends! Would you all like a recipe for soft, sticky, gooey, delicious pumpkin cookies? Yes? I thought so. Well, you’ve come to the right place! Here’s a recipe inspired by, yet again, the almighty pumpkin. But I’ve taken it to a whole new level of deliciousness. I heard that Chicago Soy Dairy was doing a Dandies giveaway for VeganMoFo and I thought, well hey, I should make something with marshmallows! And so this recipe is partly inspired by that and partly inspired by wanting to make something with adult flavor — that is, something big on pumpkin spice flavors — but that also appeals to kids. And since no one is ever too old to enjoy marshmallows and chocolate, I thought this would be the perfect time to bake some cookies!
I’ll have to admit, at first, I was a little scared of trying this one out because I knew the marshmallows would basically become “fluff” (which is a popular non-vegan brand name for marshmallow creme). And although I like marshmallows, I’ve never liked them in spreadable form. Also, I knew that the cookies might break apart or flatten out because the marshmallows, under high heat, would dissolve. And so…they did. What came of it was an explosion of wonderful, gooey, sugary heaven. Some of the cookies “popped” like volcanoes and so weren’t as pretty, but once you put one in your mouth, it doesn’t matter what a cookie looks like, right? Nonetheless, many of the cookies were “presentable” and many of them were hard to resist on appearance alone — who can resist something that’s basically oozing with marshmallowy sugary goodness? Obviously, only a crazy person can. And none of us are that sort of crazy now, are we?
I hope you’ll enjoy these as much as my family and I did. To give you fair warning: when you take them out of the oven they will be a gooey mess. So make sure to space them properly on the baking sheet so that they don’t stick to one another. Also, I decided to store these in the refrigerator so that they wouldn’t become too soft if left out for a long time (I made so many, I couldn’t possibly eat them all myself, and I live alone). If you’re just going to devour them all right away, then there’s no need to refrigerate them.
Be sure to check out my other marshmallow treat that uses Dandies Vegan Marshmallows: S’mores Pops! Enjoy!
(makes about 20 cookies)
2 cups unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground allspice
1/2 tsp salt
2 Ener-G Egg Replacer eggs (or two ground flax “eggs”)
1 cup organic/vegan brown sugar
1/2 cup organic/vegan cane sugar
1/2 cup Earth Balance, melted (or 1/2 cup canola oil)
1 tsp pure vanilla extract
1 cup pumpkin puree (canned or fresh)
1/2 cup Dandies Vegan Marshmallows
1/2 cup vegan chocolate chips
Preheat the oven to 325 F and place a rack in the center of the oven. Line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
In another large bowl, cream together the Ener-G eggs and the sugars, with an electric mixer, until light and fluffy. Add in the Earth Balance butter, vanilla extract, and pumpkin and beat until well combined. Add the flour mixture, in batches, and beat until just combined. Using a rubber spatula, fold in the marshmallows and chocolate chips.
Drop the cookies onto the parchment paper lined baking sheet, by the heaping tablespoonful spaced about two inches apart. You will want to make sure that each scoop gets at least one marshmallow in the middle of the cookie. The batter will be sticky so you may need to moisten your hands and roll the batter into golf ball sized balls before placing them on the baking sheet. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. If it comes out marshmallowy, then try testing an area as close to the center away from the marshmallow. Remove from oven and transfer to a wire rack to cool completely. Store cookies in an air tight container.