Pumpkin Toasted Marshmallow Cookies
Author: 
Recipe type: Dessert
Cuisine: Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
 
Pumpkin Toasted Marshmallow Cookies! Amazing pumpkin-y cookies that are reminiscent of pumpkin pie, take just over an hour to throw together, and are completely delicious!
Ingredients
COOKIES
  • ½ cup coconut oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pureed pumpkin
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
MARSHMALLOW FROSTING
  • 3 large egg whites
  • ¾ cup granulated sugar
  • ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)
  • ½ teaspoon vanilla extract
  • Pinch of salt
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Cream together ½ cup coconut oil with 1 cup brown sugar until light and fluffy. Add 2 eggs, 1 cup pureed pumpkin, and 1 teaspoon vanilla. Mix until incorporated.
  3. Add 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. Mix until fully incorporated.
  4. Dollop ~1 tablespoon per cookie on lined baking sheet until filled (I got 12 on my baking sheet, but might be more or less depending on size of baking sheet).
  5. Bake cookies in batches for about 8-10 minutes. Transfer to a cooling rack. Let cool completely.
  6. Next, make marshmallow frosting by combining 3 large egg whites, ¾ cup granulated sugar, pinch of salt, and ¼ teaspoon cream of tarter in a heatproof bowl set over a saucepan of simmering water. Alternatively, place ingredients in a small saucepan and heat on low/medium. Whisk egg mixture for 3-5 minutes or until warm and most of the sugar has dissolved.
  7. Remove bowl from saucepan (or saucepan) from heat. If using a saucepan, pour egg mixture into a medium sized mixing bowl. Beat egg mixture on high speed until stiff glossy peaks form, about 5-8 minutes. Add ½ teaspoon vanilla extract, mix to combine.
  8. Turn broiler on and place baking rack on the top shelf of the oven.
  9. Frost each cookie with 1 tablespoon or so of marshmallow frosting and place on lined baking sheet. Broil until marshmallow is golden brown, about 1 minute. Watch them carefully, as they will toast up pretty fast! Alternatively, toast with a kitchen torch until golden. Remove from baking sheet and let cool.
  10. Enjoy!
Notes
*The marshmallow is pretty sticky, so be sure to store in one even layer to avoid the marshmallow from sticking to other cookies.
*Cookies will stay for about 2 days WITHOUT toasted marshmallow topping, and 1 day WITH toasted marshmallow topping. If making ahead, bake cookies and top/toast marshmallow topping on the day you want to serve.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/pumpkin-toasted-marshmallow-cookies/