Chewy Fudgy Marshmallow Fluff Pumpkin Cookies

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Chewy Fudgy Marshmallow Fluff Pumpkin Cookies

Most pumpkin cookies focus on pumpkin spices and not the pumpkin itself. Pumpkin is such an underrated flavor and as much as I like the flavors of pumpkin spices, sometimes the spices overtake the natural flavor of pumpkin. The flavor of pumpkin is earthy warm and sweet, similar to the flavors of a persimmon or sweet potato. These cookies skip the heavy pumpkin spices and just focus on the pumpkin. The addition of marshmallow fluff counteracts the cakey texture that pumpkin tends to create and create a super fudgy, chewy texture that is undeniably addictive.

Squeeze out the extra water from your pumpkin puree, that extra water creates a cakier texture. Removing the water from the pumpkin puree helps develop a chewier texture.

Chewy Fudgy Marshmallow Fluff Pumpkin Cookies

Serving: Makes 16 cookies

Ingredients:

  • 1 cup unsalted butter (226 grams or 2 sticks)

  • 1 1/4 cup bread flour (150 grams)

  • 1 cup all purpose flour (120 grams)

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1 cup dark brown sugar (200 grams)

  • 1/4 cup granulated white sugar (50 grams)

  • 1/3 cup pumpkin puree (75 grams)

  • 2 tablespoons maple syrup (26 grams)

  • 1 tablespoons molasses (13 grams)

  • 1 egg yolk

  • 1 teaspoon vanilla extract/paste

  • 1/2 cup marshmallow fluff (45 - 50 grams)

Method:

  1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 1 cup unsalted butter (226 grams or 2 sticks)

  2. Preheat your oven to 350 degrees.

  3. Combine the bread flour, all purpose flour, baking soda, baking powder and salt in a bowl and whisk till combined. Set aside.

    • 1 1/4 cup bread flour (150 grams)

    • 1 cup all purpose flour (120 grams)

    • 1 teaspoon baking soda

    • 1/2 teaspoon baking powder

    • 1 teaspoon kosher salt

  4. In a separate bowl, add the cooled brown butter, dark brown sugar and white sugar and whisk until the sugars are incorporated into the butter.

    • 1 cup dark brown sugar (200 grams)

    • 1/4 cup granulated white sugar (50 grams)

  5. Take the pumpkin puree and place it into a clean kitchen towel or clean paper towel. Squeeze out the excess water from the pumpkin puree, until the mixture is dry and resembles the texture of play-dough.

    • 1/3 cup pumpkin puree (75 grams)

  6. Add the dried out pumpkin puree, molasses, maple syrup and vanilla extract/paste into the sugar butter mixture and whisk until combined.

    • 1/3 cup pumpkin puree (75 grams)

    • 2 tablespoons maple syrup (26 grams)

    • 1 tablespoons molasses (13 grams)

    • 1 teaspoon vanilla extract/paste

  7. Add the egg yolk into the dough and whisk until combined.

    • 1 egg yolk

  8. Gently fold in the dry ingredients into the wet sugar mixture until no dry pockets remain. The dough should be on the dry side.

  9. Spoon the marshmallow fluff into the cookie dough and using a rubber spatula, fold the fluff into the dough gently just until its is incorporated and you still see streaks of fluff.

  10. Line a half sheet baking pan with parchment and scoop out two tablespoon size scoops of cookie dough onto the sheet. Place five scoops of cookie dough per pan, giving them about 2 inches of space.

  11. Let the cookies bake for about 8-9 minutes or just until the cookies are set at the edges and have spread out.

  12. Allow the cookies to cool down for at least 10 minutes and then enjoy!

  13. These cookies taste fabulous after sticking them in the fridge! Keep any remaining cookies in the fridge in an airtight container for up to 5 days.

    • Note: Regarding freezing the unbaked cookie dough- I do not recommend freezing this cookie dough once you’ve added the marshmallow fluff. If you do want to freeze the dough, I recommend chilling the dough without the fluff and when you are ready to bake, let the cookie dough come back fully to room temperature and then add the marshmallow fluff as stated in step 8.