This is a fall cookie in every way. Fall spices, pumpkin spices, toasted marshmallow, and some white chocolate. Heck, I even threw some fireball in the batter. The marshmallow is in a gooey state to mirror a fire-toasted fall night. Lots of cinnamon, cloves, ginger, and nutmeg. Since it’s a soft cookie, I added some crushed ginger snaps to add some texture. I hope you like it.

1 1/2 cups pumpkin purée
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
12 tablespoons butter
1 cup brown sugar
3/4 cup sugar
1 egg
1 teaspoon fireball
1 cup white chocolate chips
1 cup pecan pieces
2 cups mini marshmallows

Crushed ginger snaps.

Torch.

In bowl 1 add flour, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon. Mix.

In bowl 2 cream butter, brown sugar, and sugar until smooth.

Add egg and pumpkin and mix until smooth.

Add fireball and mix.

Add bowl 1 into bowl 2 in three parts.

Add white chocolate chips. Mix.

Place dough in the refrigerator for 1/2 hour.

Heat oven to 350.

Scoop cookie dough onto parchment-lined baking sheet.

Bake cookies for 9 minutes; remove and add marshmallows to top of cookies.

Return to oven and bake for an additional 4 minutes.

Add crushed ginger snaps to top of cookies.

Torch top of cookies to desired brownness.