Pumpkin Marshmallow Snickerdoodles
These pumpkin snickerdoodles are perfectly soft and chewy, with a gooey marshmallow filling. These cookies are easy to make and a delicious fall treat!
Marshmallow Stuffed Snickerdoodles
What’s better tan a warm soft and chewy snickerdoodle right out of the oven? One that is made with pumpkin and stuffed with ooey gooey marshmallows! I don’t know about you but I am so excited for all things pumpkin! And what better way to celebrate fall then by putting a fun twist on a classic cookie.
Why you’ll love this recipe
These cookies are so easy to make and have a perfectly balanced pumpkin flavor.
The center is filled with melted marshmallow! If thats not enough of a reason, i don’t know what is
This recipe has been tested over and over again. I wanted them to have the perfect amount of chewiness, but also be able for the pumpkin to shine through and at the same time have the perfect amount of crackle on the surface. It took about 7 tries, but I finally got it right, and they are were so worth it!
How to make these cookies
Cream the butter and sugars together in a bowl.
Add the egg, honey, and pumpkin puree, and beat until incorporated.
Mix in the dry ingredients.
Scoop the dough into balls and chill for 30 minutes.
Flatten each cookie and place a half of marshmallow into the center.
Wrap the dough around the marshmallow, rollin cinnamon sugar and place on a sheet pan seam side up.
Bake and enjoy!
Tips on making this recipe perfectly
Chill the dough before placing the marshmallow in the center. This dough is very sticky, and chilling it will make it easier to work with and roll.
Use large marshmallows and cut them in half. Mini marshmallows do not work, they are too small and will just dissolve into the dough as they bake.
Place cookies seam side up on the sheet pan, if they are placed the other way the marshmallow will come through the bottom and they will stick to the pan.
Do not over bake these cookies. Keep in mind they center is mostly marshmallow, which does not need to bake, only the dough needs time to bake. 8 minutes is the perfect amount to bake the cookie but still keep the marshmallow soft without completely dissolving into the cookie
Other fall recipes to try
Fliuffernutter Chocolate Chunk Blondies
If you tried these Pumpkin Marshmallow Snickerdoodles or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Pumpkin Marshmallow Snickerdoodles
Ingredients
- 4 tablespoons (75 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 1 medium egg
- 1/4 cup (80 grams) pumpkin puree
- 1 tablespoon honey
- 2 1/4 cup (262 grams) all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 6 large marshmallows
- Cinnamon sugar for coating
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- In a mixer with a paddle attachment, cream the butter and sugars until light and fluffy.
- Beat in the egg, honey, and pumpkin puree. Batter will look slightly broken from the pumpkin, but will come together once the dry ingredients are added.
- Add the flour, pumpkin pie spice, and baking soda, and mix until combined.
- Scoop the dough while it is still soft into balls using about 1 1/2 tablespoons for each cookie. Chill the dough for 30-45 minutes.
- Cut each marshmallow in half.
- With each piece of dough, flatten with your hands, and stuff with a half of a marshmallow into the center, wrapping the rest of the dough around. It's ok if there is a small seam on the top of the cookie with the marshmallow peaking through.
- Roll cookies in cinnamon sugar and place about 2-3 inches apart on the baking sheet. Press the cookies down to flatten them a bit.
- Bake for 8 minutes. Cookies are best served warm!
Notes:
The cookies will bake fast since the center is mostly marshmallow. Over baked cookies will not be soft or chewy, and the marshmallow will completely dissolve into the cookie.