Ingredients

• 1/2 cup creamy unsweetened almond butter
• 1/2 cup light brown sugar
• 1 egg
• 1/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/4 packed cup almond flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup vegan mini marshmallows**
• 1/2 cup semi-sweet chocolate chips or chunks

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and fully blended. In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a uniform dough forms. Fold in the chocolate chips or chocolate chunks.
4. Place 2–3 mini marshmallows inside your cookie scoop before scooping the dough, positioning them near the top while keeping them nestled into the cookie dough. Arrange the cookie portions on the prepared baking sheet.
5. If you'd like, press a few extra chocolate chips or chunks onto the tops of the cookies.
6. Bake for 10–12 minutes, then remove the cookies from the oven. Let them cool on the baking sheet before serving.

Notes