Originally from Little House On The Vegan Prairie

Makes about 20 cookies

Ingredients

• 2 cups unbleached all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground allspice
• 1/2 tsp salt
• 2 Ener-G Egg Replacer eggs (or two ground flax “eggs”)
• 1 cup organic/vegan brown sugar
• 1/2 cup organic/vegan cane sugar
• 1/2 cup Earth Balance, melted (or 1/2 cup canola oil)
• 1 tsp pure vanilla extract
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup Dandies Vegan Marshmallows
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat the oven to 325 F and place a rack in the center of the oven. Line two baking sheets with parchment paper. Set aside.
2. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
3. In another large bowl, cream together the Ener-G eggs and the sugars, with an electric mixer, until light and fluffy. Add in the Earth Balance butter, vanilla extract, and pumpkin and beat until well combined. Add the flour mixture, in batches, and beat until just combined. Using a rubber spatula, fold in the marshmallows and chocolate chips.
4. Drop the cookies onto the parchment paper lined baking sheet, by the heaping tablespoonful spaced about two inches apart. You will want to make sure that each scoop gets at least one marshmallow in the middle of the cookie. The batter will be sticky so you may need to moisten your hands and roll the batter into golf ball sized balls before placing them on the baking sheet. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. If it comes out marshmallowy, then try testing an area as close to the center away from the marshmallow. Remove from oven and transfer to a wire rack to cool completely. Store cookies in an air tight container.