Fall is officially here! Bring on everything and anything pumpkin scented, flavored and spiced! Starting (and hopefully ending) with these amazing Pumpkin Toasted Marshmallow Cookies!
I mean, soft pumpkin spiced cookies topped with billowy toasted mallow slathered on top?
Good grief.
Here’s the thing. I used to make these cookies back in high school, but back then, I made them with cream cheese frosting. I know, I know. It was pre-dairy allergy guys. And yes, they were amazing. But guess what? These are JUST as good!
I had my doubts that the marshmallow frosting wouldn’t be enough to compliment the pumpkin as well as the cream cheese had, but when I took my first bite, all those doubts melted away.
The mallow frosting is soft with just enough toasted bits that make the pumpkin taste more pumpkin-y.
Not that the cookies aren’t pumpkin-y enough on their own. These cookies pack a serious pumpkin flavor that’s reminiscent of pumpkin pie.
*Cue mouth watering*
Let’s talk a little more about this marshmallow frosting. If you don’t have a heatproof bowl, it’s completely fine to warm the egg white sugar mixture in a saucepan. Just be sure to keep the temperature set pretty low so you don’t start cooking the egg whites. You’re just looking to heat up the mixture to the point where most of the sugar has dissolved.
One other thing to keep in mind is that like with most frostings, you need to beat it for a pretty long time until it starts forming those stiff glossy peaks (5-8 min).
It’s totally worth it, I promise.
Here’s my proof. Look at that pillowy goodness!
These cookies just scream Fall! They take just a little over an hour to put together, and are even delicious without toasting the tops (which would shave off a few minutes in cook time)!
I’m starting my Fall with these cookies and I hope you do too! They are little pillowy bites of heaven in pumpkin cookie form!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach and the Cobbler
- 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
- 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
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- 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.
- 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.
- 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).
- Bake cookies in batches for about 8-10 minutes. Transfer to a cooling rack. Let cool completely.
- 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.
- 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.
- Turn broiler on and place baking rack on the top shelf of the oven.
- 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.
- Enjoy!
*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.
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