Nothing says fall like pumpkin. Pumpkin pie, pumpkin spice latte,  pumpkin bread, pumpkin popcorn, pumpkin flavored nuts, ice cream, oreos, granola bars; you name it! How about some vegan marshmallow stuffed pumpkin cookies?

We usually go to Trader Joe’s once a week. They have everything pumpkin as well.  I picked up a quart of their Pumpkin Spice Almond Beverage for lattes.  The following day, I bought  a bag of pumpkin flavored vegan marshmallows from my natural food store.

I figured I could add the pumpkin milk to my cookie recipe and stuff them with pumpkin marshmallows for a perfect fall cookie.   Little did I know what a hit they would turn out to be. These are so soft and buttery.  

Trust me. This recipe is a keeper.

Prep Time: 10 minutes

Cook Time: 12 minutes

Makes 12 big cookies

Ingredients:

Wet:

• ¾ cup organic buttery coconut oil
• ½ cup organic powdered sugar + 3 tbsp. for powdering the cookies
• ¼ cup organic almond pumpkin spice milk
• 2 tablespoons liquid vanilla stevia extract
• 1 tbsp. organic corn starch mixed with 2 tbsp. of water

Dry:

• 2 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• Vegan mini pumpkin marshmallows

Directions:

1. Preheat oven to 350 degrees
2. Place all of the wet ingredients in a large bowl and mix well with a wooden spoon.
3. In a separate bowl, mix the dry ingredients.
4. Combine the wet and dry ingredients well.
5. Shape into 12 balls and then flatten them out like pancakes. Place about 5 mini pumpkin marshmallows in the center and wrap them with the dough.
6. Place the stuffed cookie dough onto a lightly greased cookie sheet and press them down.
7. Bake for 12 minutes, until the sides are golden.
8. Use a mesh or strainer and powder the cookies generously while they are still warm.
9. Let cool on baking sheet for at least 15 minutes and then transfer to a rack to cool completely.
10. Store in an airtight container for up to five days.

These cookies are a hit for both kids and adults.  For a more “adult tasting” cookie, you can use the same recipe, without the marshmallows and top with cinnamon, nutmeg and pecans.