Pumpkin Cookies with Marshmallow Glaze are made with canned pumpkin and cinnamon then topped with an easy 4 ingredient marshmallow glaze.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cookies
Servings: 42cookies
Author: Mindy Boyd
Ingredients
For the Pumpkin Cookies:
2 1/2cupsflour
1 teaspoonbaking soda
1teaspoonbaking powder
1 teaspoon cinnamon
1/2teaspooonsalt
1 1/2cupssugar
1/2 cupbutter, softened1 stick
1cuppumpkin puree
1teaspoon vanilla
For the Marshmallow Glaze:
1/4 cupbutter
1 cupminiature marshmallows
1cuppowdered sugar
1tablespoonmilkor 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.