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Pumpkin Cookies with Marshmallow Glaze are made with canned pumpkin and cinnamon then topped with an easy 4 ingredient marshmallow glaze.
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5 from 6 votes

Pumpkin Cookies with Marshmallow Glaze

Pumpkin Cookies with Marshmallow Glaze are made with canned pumpkin and cinnamon then topped with an easy 4 ingredient marshmallow glaze.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cookies
Servings: 42 cookies
Author: Mindy Boyd

Ingredients

For the Pumpkin Cookies:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspooon salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened 1 stick
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla

For the Marshmallow Glaze:

  • 1/4 cup butter
  • 1 cup miniature marshmallows
  • 1 cup powdered sugar
  • 1 tablespoon milk or more if needed

Instructions

To make the Pumpkin Cookies:

  • Preheat oven to 350° F. Spray baking sheets with cooking spray or line with parchment paper.
  • In a small bowl combine flour, baking soda, baking powder, cinnamon, and salt; set aside.
  • Cream butter and sugar together with a mixer in a large bowl until combined. Add pumpkin, egg, and vanilla and stir until combined. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared cookie sheets.
  • Bake for 12 - 15 minutes or until edges are firm and no indentation remains when lightly touched. Cool on baking sheet for 2 minutes; remove to wire racks and let cool completely.

To make the Marhshmallow Glaze:

  • Melt butter in a small saucepan over medium heat, add marshmallows and stir until melted. Remove from heat, add powdered sugar and milk and stir until smooth. Add up to 1 more tablespoon of milk if necessary
  • Drizzle Marshmallow Glaze over cookies and allow to set.

Notes

This can be made in a stand mixer, mixed with a hand-held mixer or mixed by hand.