Published: September 5, 2025
Last updated: September 8, 2025
Pumpkin Chocolate Chip Cookies Stuffed with Gooey Marshmallows
This recipe is the perfect addition to your everything pumpkin recipe collection. I love to make a batch of these cookies when the season starts to change, and the leaves start to fall!
Table of Contents
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Why You Will Love This Cookie
Perfect for the season:
From pumpkin recipe season to Halloween to Thanksgiving treats, this recipe is a fall favorite! I love the smores element giving this recipe true camping vibes. Bonus: Bring this recipe to your next camping adventure in the fall!
Upgraded Chocolate Chip Cookies:
I like to call these my pumpkin s’mores cookies! These cookies will blow all the chocolate chip cookie competition out of the water.
Baking with Kids!:
This is an excellent recipe to make with kiddos! This recipe can get a little messy with kids rolling pumpkin cookie dough around little marshmallows, but it’s a fun one to get kids involved in the kitchen! Getting your kids involved in the kitchen is one of the best things you can do to get them interested in the food they are eating!
Equipment
- Large Bowl: for mixing your wet and dry ingredients.
- Wooden Spoon: sturdy enough for folding in the chocolate chips and marshmallows.
- Hand Mixer: helps cream the butter and sugars together until light and fluffy.
- Cookie Sheets: lined with parchment paper so the cookies bake evenly and release easily.
- Wire Rack: essential for cooling the cookies so they stay chewy instead of soggy.
Optional but helpful: a cookie scoop for evenly sized cookies, and parchment paper or a silicone baking mat to prevent sticking.
Ingredients You Will Need
- Unsalted Butter: A classic baking staple that creates rich flavor and tender texture.
- White Sugar: Adds sweetness and helps the cookies spread just right.
- Brown Sugar: Provides moisture and chewiness along with a hint of molasses.
- Egg Yolk: Using just the yolk helps keep the cookies chewy instead of cakey.
- Pumpkin Purée: Blot with paper towels to remove excess liquid for the best texture. Pumpkin adds fiber, vitamins A and C, and natural sweetness.
- Vanilla Extract: Rounds out the flavors and enhances the pumpkin spice.
- All-Purpose Flour: The base that gives structure to your cookies.
- Baking Soda and Baking Powder: A blend that ensures a soft rise without becoming too fluffy.
- Salt: Balances sweetness and brings out the chocolate flavor.
- Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, and cloves that defines pumpkin desserts.
- Dark Chocolate Chips: Dark chocolate not only tastes rich but also offers antioxidants — a delicious bonus.
- Marshmallows: Cut in half for gooey centers that make these cookies extra special.
Step By Step Instructions with Tips!
Step 1: Prepare the Wet Ingredients
In a large mixing bowl, cream together the unsalted butter, white sugar, and brown sugar until smooth. Add the egg yolk, blotted pumpkin purée (use paper towels to absorb excess liquid), and vanilla extract. Mix until combined.
Tip: Always blot the pumpkin; it’s the secret to chewy cookies instead of cakey ones.
In a large mixing bowl, cream together the unsalted butter, white sugar, and brown sugar until smooth. Add the egg yolk, blotted pumpkin purée (use paper towels to absorb excess liquid), and vanilla extract. Mix until combined.
Tip: Always blot the pumpkin; it’s the secret to chewy cookies instead of cakey ones.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk the flour mixture, flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures even distribution of leavening and spices.
Tip: Whisking first prevents clumps of baking soda or spice from ending up in one cookie.
In a separate bowl, whisk the flour mixture, flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures even distribution of leavening and spices.
Tip: Whisking first prevents clumps of baking soda or spice from ending up in one cookie.
Step 3: Mix the Dough
Gradually stir the dry ingredients into the wet ingredients until just combined. Use a wooden spoon or spatula to gently fold in the dark chocolate chips.
Tip: Avoid overmixing once the flour is added; this can make cookies tough.
Gradually stir the dry ingredients into the wet ingredients until just combined. Use a wooden spoon or spatula to gently fold in the dark chocolate chips.
Tip: Avoid overmixing once the flour is added; this can make cookies tough.
Step 4: Shape the Cookies
Scoop prepared cookie dough (about 2 tablespoons each). Flatten slightly in your palm, place half a marshmallow in the center, and fold the dough around it to seal completely.
Tip: Use disposable food safe gloves for this step for easier rolling.
Scoop prepared cookie dough (about 2 tablespoons each). Flatten slightly in your palm, place half a marshmallow in the center, and fold the dough around it to seal completely.
Tip: Use disposable food safe gloves for this step for easier rolling.
Tip 2: Additionally, the marshmallow does not have to be fully covered, but make sure the sides are covered to help prevent the marshmallow from oozing out. However, if that happens, it’s okay! I like the texture it creates on the sides.
Step 5: Chill the Dough
Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 1–2 hours. This chill time helps control spreading and keeps the centers soft.
Tip: If you’re short on time, a 30-minute chill in the freezer will still help, but longer in the fridge is better for flavor and texture.
Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 1–2 hours. This chill time helps control spreading and keeps the centers soft.
Tip: If you’re short on time, a 30-minute chill in the freezer will still help, but longer in the fridge is better for flavor and texture.
Step 6: Bake the Cookies
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Place chilled dough balls 2 inches apart and bake for 11–13 minutes, until the edges are set and the tops are lightly golden brown.
Tip: Pull them out when they still look slightly underbaked in the middle; they’ll finish setting as they cool.
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Place chilled dough balls 2 inches apart and bake for 11–13 minutes, until the edges are set and the tops are lightly golden brown.
Tip: Pull them out when they still look slightly underbaked in the middle; they’ll finish setting as they cool.
Step 7: Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up while keeping the centers gooey.
Tip: Sprinkle with a little flaky sea salt while warm for an extra flavor boost.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up while keeping the centers gooey.
Tip: Sprinkle with a little flaky sea salt while warm for an extra flavor boost.
Storage Suggestions
To keep your cookies chewy with that gooey marshmallow center, proper storage is key:
- Airtight Container: Store cooled cookies in an airtight container to maintain freshness.
- Room Temperature: They’ll stay soft at room temperature for up to 3 days. Keep them in a single layer if possible so the marshmallow centers don’t stick together.
- Refrigerator: For longer storage, place cookies in an airtight container in the refrigerator for up to 1 week. Let them come back to room temperature before serving for the best texture.
- Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag or airtight container. They’ll keep well for up to 2 months. Thaw at room temperature or warm gently in the oven for that fresh-baked feel.
More Tips for Adding Marshmallows to Pumpkin Chocolate Chip Cookies
1. Use mini marshmallows (or cut big ones in half).
- A whole large marshmallow is too big and tends to melt out. Mini marshmallows (or half of a large one) give you just the right pocket of gooeyness.
2. Wrap the dough tightly around the marshmallow.
- Scoop a little more than usual (closer to 2 tbsp of dough), flatten slightly in your hand, place the marshmallow in the center, and fold the dough around it.
- Seal it completely; otherwise, the marshmallow will ooze out and burn.
- Option to use cooking gloves or latex gloves to minimize sticking
3. Chilling
You must chill this dough before rolling. I recommend chilling in the refrigerator for at least 2 hours. But overnight is best.
Chill again after stuffing.
- Once you’ve formed marshmallow-stuffed balls, pop them in the fridge for 15–20 minutes before baking. This helps prevent premature leaking.
4. Expect some caramelization.
- Even if a little marshmallow peeks out, it will create chewy, toasty caramelized edges, which can actually be delicious!
Serving Suggestions
Dessert Table: A unique cookie to add to a dessert table and sure to be a crowd favorite.
Fun Halloween Treat: A perfect cookie to enjoy during pumpkin season.
Thanksgiving Dessert: Something other than Thanksgiving pie on Thanksgiving that’s just as good and easy to prep in advance
Fun with the Family: Just for fun with the family, alongside a steaming cup of hot chocolate
Fun Halloween Treat: A perfect cookie to enjoy during pumpkin season.
Thanksgiving Dessert: Something other than Thanksgiving pie on Thanksgiving that’s just as good and easy to prep in advance
Fun with the Family: Just for fun with the family, alongside a steaming cup of hot chocolate
Recipe Variations
Chocolate: Swap the chocolate chips for white chocolate chips or use extra chocolate chips for a more chocolatey flavor
Marshmallow: Instead of cutting the marshmallow in half, use the entire marshmallow and more cookie dough for a larger cookie, or use mini marshmallows right in the dough
Butter: Instead of whipping the butter and sugar, brown the butter for more caramel-like flavor. You can use a plant-based butter alternative if you want these cookies to be dairy-free.
More Recipes For Fall!
The Best Pumpkin Pie Smoothie: Easy and Healthy Recipe
Easy Pumpkin Bisque Recipe with Chestnuts
Easy & Healthy Snickers Dates (Chocolate Covered Date Bites)
Pumpkin Chocolate Chip Marshmallow Cookies
These pumpkin chocolate chip cookies are stuffed with marshmallows for a gooey center and lots pf pumpkin flavor .
Equipment
- large bowl
- wooden spoon
- hand mixer
- cookie sheets
- wire rack
Ingredients
- ½ cup softened butter 115g
- ¼ cup white sugar 50g
- ¾ cup coconut sugar 150g
- 2 egg yolks
- ½ cup pumpkin puree, blotted with paper towels 120g
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- 1¼ cup chocolate chips
- 8 marshamallows cut in half
Instructions
Step 1: Prepare the Wet Ingredients
- In a large mixing bowl, cream the butter, white sugar, and brown sugar until smooth. Add the 2 egg yolks, blotted pumpkin purée, and vanilla extract. Mix until combined.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 3: Mix the Dough
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips with a wooden spoon.
Step 4: Chill The Dough
- This step is super important to ensure the cookies keep their shape! Chill the dough for at least 2 hours in the fridge.
Step 5: Shape the Cookies
- Scoop about 2 tablespoons of prepared cookie dough, flatten slightly, and place half a marshmallow in the center. Wrap the dough around the marshmallow and seal completely.
- Tip: Be sure the dough is really really cold for this step. I also use food safe disposable gloves to help prevent the dough from sticking to my hands.
Step 6: Chill the Dough
- Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 30min.
Step 7: Bake the Cookies
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Arrange chilled dough balls 2 inches apart and bake for 11–13 minutes, until edges are set and tops are lightly golden brown.
Step 8: Cool and Enjoy
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutrition information is automatically calculated and should be used as an estimate only. Exact values will vary based on specific ingredients and portion sizes used.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 328mgPotassium: 62mgFiber: 0.3gSugar: 15gVitamin A: 1402IUVitamin C: 0.4mgCalcium: 26mgIron: 0.2mg
Tried this recipe?Let us know how it was!
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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