Chewy Pumpkin Chocolate Chip Marshmallow Cookies

The perfect chewy Pumpkin Chocolate Chip Cookies made without butter and loaded with gooey marshmallows, chocolate chunks and pumpkin spice.

Stack of 3 pumpkin chocolate chip cookies with the top cookie showing a look at the inside of the cookie.

I’m not sure if it’s clear, but I really love cookies. They are right up there with fudgy brownies when it comes to desserts. Make them soft and chewy, and I’ll be right over to try them.

Don’t worry, I do like to share in the cookie love, so here is a new spin on a fall favorite. These Pumpkin Chocolate Chip Cookies are special because they also include some marshmallows that get toasted up and extra gooey along with the melted chocolate chips. I might have drooled a little bit when typing that, so let’s get you on your way to baking these delicious cookies so you can understand my love for them.

Why You’ll Love These Cookies

  • These taste like a delicious s’mores treat thanks to the melted chocolate and gooey marshmallows when they come out of the oven.
  • They stay nice and soft thanks to the inclusion of the pumpkin puree.
  • Easy to make and no vegan butter needed. Just one bowl is needed to make these cookies. No chilling required for the dough either.
  • These cookies are vegan! We use a dairy free dark chocolate bar and some vegan marshmallows to stuff our cookies.

Key Ingredients

  • Almond Butter: I used a natural roasted almond butter from Whole Food’s 365 brand. If using a different brand, just make sure it is a natural spread with the only ingredients being almonds and salt.
  • Organic Brown Sugar: I used light brown sugar, but dark brown works too. Just note, you might see a deeper brown cookie color with the darker sugar.
  • Canned Pumpkin: You can absolutely make your own roasted pumpkin for this, but to make it easier, I used a canned variety. Make sure it is not pumpkin pie filling!
  • Chocolate Chunks: Chocolate chips or a dark chocolate bar cut into chunks works. To make it vegan, make sure to use dairy free chocolate.
  • Vegan Marshmallows: They exist! I used Dandies for this, but feel free to use your favorite vegan marshmallow alternative.
  • Pumpkin Pie Spice: For that really deep pumpkin pie spice flavor, I recommend making your own fresh. If going for a store bought spice, make sure that it is fresh so the flavor is stronger.

How to Make Chewy Pumpkin Chocolate Chip Cookies Without Butter

This cookie recipe is easy and can be done in one bowl. Start by adding in your brown sugar and all of your wet ingredients to a medium sized mixing bowl and mix well to combine.

Now add in your salt, leavening ingredients and spices and mix well into the thick batter. Pour in your flour and fold it into the wet. Continue to mix to form your dough, then get in with your hands to fully mix the dough until smooth.

Add in your chocolate chunks and marshmallows, then fold them into the dough. Take a spoonful of the dough and form into a cookie shape, making sure to flatten them with your hand when you place them on the baking sheet.

Place the baking sheet in the oven to cook for 10 minutes then allow to cool for another 10 minutes before enjoying.

Tips for the Perfect Chewy Cookies

  • Leave the cookies on the baking tray when removing from the oven to cool. Please don’t skip this step. The cookies will continue to bake as they cool. If you pick them up, they will fall apart as they are super soft at this stage.
  • Use a natural, runny nut butter for these cookies. If you use a stiff nut butter brand or use the nut butter at the bottom of a jar you are using, you will likely get cookies that are drier. So mix your jar well and try to go for the runniest you can find.
  • Spoon and level your flour. I will always include this tip for baking as you want to make sure you are not densely packing in your flour. Adding too much flour to these cookies can lead to a dry or cakey result, which is something we don’t want.
  • These cookies only spread a small amount, so make sure to flatten the cookies into a cookie shape before placing in the oven. 
Pulling apart a warm cookie filled with marshmallows and chocolate chips.

Frequently Asked Questions

Can I leave the marshmallows out?

Absolutely. Feel free to substitute for more chocolate chunks.

Can I substitute out the almond butter?

I haven’t tested this recipe with a different nut butter alternative. This recipe should still work with swaps like peanut butter, cashew butter and sunflower butter. Just make sure you opt for natural spreads that are runny and just have the nut or seed with salt listed in the ingredients.

What is the texture like for these cookies?

They are soft, chewy and gooey. Even though pumpkin puree is added to these cookies, they do not taste cakey, but do stay nice and soft.

Why swap out butter?

Substituting the butter out for almond butter provides an opportunity to add some extra nutrition in. With the almond butter, they now include more healthy fats, additional protein, fiber and less saturated fat.

Can I make these cookies gluten-free?

I have only tested this recipe with all-purpose flour and whole wheat pastry flour. These soft flours work well with the ratios provided. For a tried and true gluten-free variety, I would suggest this pumpkin cookie recipe here.

Do these cookies freeze well?

Yes! When the cookies completely cool, you can place the cookies on a plate to freeze for a bit in your freezer. Once frozen, transfer to a reusable freezer bag or place in an airtight container to place in the freezer for up to 3 months.

Close up side angle of a few pumpkin chocolate chip cookies piled on each other.
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Pile of pumpkin chocolate chip cookies.

Pumpkin Chocolate Chip Marshmallow Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 812 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

The perfect chewy Pumpkin Chocolate Chip Cookies made without butter and loaded with gooey marshmallows, chocolate chunks and pumpkin spice.


Ingredients

Scale
  • 1/2 cup roasted almond butter
  • 1/2 cup light brown sugar
  • 1/4 cup canned pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp pumpkin spice
  • 1 cup all-purpose flour, spoon into measuring cup and level
  • 1/4 cup vegan dark chocolate chips or chunks
  • 1/4 cup vegan marshmallows

Instructions

  1. Preheat the oven to 350F and line a baking sheet with parchment paper. To a medium sized mixing bowl add in your almond butter, sugar, pumpkin, maple syrup, vanilla and salt then mix together really well to combine. 
  2. Now add in your baking powder, baking soda and pumpkin spice and give another good mix. 
  3. Spoon and level your flour then add to your wet ingredients and fold everything together to start forming a dough. Use your hands to carefully kneed it until smooth. 
  4. Fold your chocolate and marshmallows into the dough. Once well incorporated, grab about 2 tablespoon worth of dough or more and form into a dough ball. Place the dough ball onto the baking sheet and gently press down to form a cookie shape. 
  5. Place the cookies in the oven for 10 minutes, then remove from oven and leave them to cool on the baking tray for at least 10 minutes before enjoying. 

Notes

Leave the cookies on the baking tray when removing from the oven to cool. Please don’t skip this step. The cookies will continue to bake as they cool. If you pick them up, they will fall apart as they are super soft at this stage.

Use a natural, runny nut butter for these cookies. If you use a stiff nut butter brand or use the nut butter at the bottom of a jar you are using, you will likely get cookies that are drier. So mix your jar well and try to go for the runniest you can find.

Spoon and level your flour. I will always include this tip for baking as you want to make sure you are not densely packing in your flour. Adding too much flour to these cookies can lead to a dry or cakey result, which is something we don’t want.

These cookies only spread a small amount, so make sure to flatten the cookies into a cookie shape before placing in the oven. 

Feel free to reheat your cookies as desired. Place in the microwave for 15 seconds to help warm up the center and make the ingredients gooey again.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

4 Comments

  1. Wow, these are good! I love that they’re simple, quick and so delicious. 10 minutes was the perfect bake time for my oven.






  2. I love these cookies, I used coconut sugar in place of brown sugar., as well as pumpkin-flavored vegan mini marshmallows. Yum!!!






    1. Love the addition of the pumpkin-flavored vegan marshmallows! I need to try them next time with those as I have a batch in the cupboard. Thanks Barb! 🙂

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