2 1/2 cups flour
1 1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1 cup sugar
1/3 cup brown sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 1/2 cups dark chocolate chips
12 HallowMallows from Campfire® Marshmallows, sliced in half
In a medium sized mixing bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
Using a wire whisk, stir the dry ingredients well until they are evenly incorporated. Set aside while you prepare the wet ingredients.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, vanilla, and softened butter.
Using a hand mixer fitted with the manufacturer’s beaters, mix the ingredients over medium speed until well incorporated and evenly combined, making sure to scrape the sides of the bowl periodically with a rubber spatula.
Turn the hand mixer off and scrape the excess ingredients off of the beaters and put them back in the bowl.
Add the dry ingredients and the chocolate chips.
Stir with a wooden spoon until well combined, making sure to scrape the sides and evenly mix without over mixing.
Cover the bowl containing the prepared cookie dough with plastic wrap and chill for 1 -2 hours, until it begins to firm up.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Drop cookie dough on the prepared baking sheet, approximately 2 tablespoons per cookie, spread 2 inches apart from each other. This will take multiple cookie sheets and baking periods if you choose to bake all the cookies at once.
Bake the cookies at 350 degrees for 10 – 15 minutes. Remove from the oven, and let cool until they are warm to the touch.
Meanwhile, roast the marshmallows to your desired gooeyness and brownness. I like them golden brown, gooey and with a bit of char on them.
Place the roasted marshmallows on top of the pumpkin chocolate chip cookies. Serve.
Recipe by: Good Life Eats