With a soft pumpkin spiced cookie base covered in a maple marshmallow sauce, then topped with crunchy candied pecans, this Pumpkin Pecan Marshmallow Cookie Pizza is the perfect fall treat!
Fall is finally here, and you know what that means—all things pumpkin! This giant pumpkin cookie pizza is such a fun treat and perfect for sharing at parties or just enjoying with friends over coffee. The flavors of the pumpkin, gooey marshmallows, and sweet, crunchy candied pecans is the ultimate fall combination!
Tips for Making Pecan Marshmallow Cookie Pizza
Don’t over mix – it will lead to a cookie with a tougher, denser texture
Chill the dough – this allows the flavors to absorb and makes the cookie dough easier to handle
Don’t overbake – Remove from the oven when it feels a bit undercooked in the middle. It will continue baking after removed from the oven, and you want it to stay soft
Stir the pecans – make sure to stir the pecans around every 15 minutes so they cook evenly
Marshmallow – Immediately add the melted marshmallows to the top of the cookie base. Leaving it in the pot will firm it up and make it difficult to spread
Ingredients
Optional: caramel sauce
Marshmallow Sauce
- 2 cups marshmallows
- 1 tsp maple syrup
Cookie Base
- ½ cup unsalted butter, slightly softened
- 1/2 tsp vanilla extract
- 1 tsp cornstarch
- 3/4 cup sugar
- 1/2 tsp cream of tartar
- 1 large egg
- 2-1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup pumpkin puree
- ¼ tsp nutmeg, cloves, ginger
- 1 tsp cinnamon
- You can also use 1-3/4 tsp of pumpkin pie spice in place of the cinnamon, nutmeg, cloves and ginger
Candied Pecans
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tbsp cinnamon
- 1 tsp salt
- 4 tbsp butter
- 1 egg white
- 1 tsp water
Instructions for Pumpkin Pecan Marshmallow Cookie Pizza
Pecans
- Preheat oven to 300 degrees
- In a medium bowl, add both sugars, cinnamon, and salt and mix together, then set aside.
- In a large bowl, whisk the egg white, vanilla, and water, then add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
- Spread the pecans out in a single layer on prepared baking sheet. Bake for about 30-45 minutes, stirring every 15 minutes. Watch to make sure they are browning too quickly.
- Remove from the oven and let the pecans cool on the baking sheet.
Cookie Base
- In a large bowl, whisk together the flour, baking powder, cornstarch, cream of tartar, and salt.
- In a stand mixer, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla, and pumpkin puree until fully combined.
- Gradually add the flour mixture until well blended.
- If the dough seems too wet, add a bit more flour, one tablespoon at a time.
- Cover the dough and refrigerate for 30 minutes to 1 hour (the longer the better)
- Preheat the oven to 350°F
- Remove the dough from the refrigerator and on a lightly floured surface roll it out into a circular shape
- Transfer cookie dough to a well greased pizza pan and press it down to cover the entire surface of the pan. If you don’t have a pizza pan, they you can use a mixing bowl to trace a circular pattern out of the dough and then bake on a parchment paper lined cookie sheet
- Bake for 10-12 minutes, removing when it still feel undercooked. Don’t let it brown around the edges.
- Transfer to a wire rack to cool completely.
- Marshmallow Topping
- In a small pan over low heat, add marshmallow and maple syrup and stir until fully melted
- Immediately pour the marshmallow onto the cookie and spread evenly across the cookie crust
- Sprinkle the candied pecans evenly over top
- Optional: Drizzle caramel sauce over the top
Storing
This cookie pizza can keep for about 2-3 days at room temperature covered tightly in tin foil. You can freeze the cookie base for up two 2 weeks, and add marshmallow and pecans when ready to serve.
Check out my other pumpkin desserts – Pumpkin Half and Half Cookies , Fudgy Pumpkin Spice Crumble Bread, and Oreo Suprise Pumpkin Sugar Cookies
Pumpkin Pecan Marshmallow Cookie Pizza
Ingredients
- Optional: Caramel Sauce
- Marshmallow Sauce
- 2 cups marshmallows
- 1 tsp maple syrup
- Cookie Base
- ½ cup unsalted butter slightly softened
- ½ tsp vanilla extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2-1/2 cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ⅓ cup pumpkin puree
- ¼ tsp nutmeg cloves, ginger
- 1 tsp cinnamon
- Candied Pecans
- ½ cup sugar
- ½ cup light brown sugar
- 1 tbsp cinnamon
- 1 tsp salt
- 4 tbsp butter
- 1 egg white
- 1 tsp water
Instructions
- Pecans
- Preheat oven to 300 degrees
- In a medium bowl, add both suggar, cinnamon, and salt and mix together, then set aside.
- In a large bowl, whisk the egg white, vanilla, and water, then add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
- Spread the pecans out in a single layer on prepared baking sheet. Bake for about 30-45 minutes, stirring every 15 minutes. Watch to make sure they are browning too quickly.
- Remove from the oven and let the pecans cool on the baking sheet.
- Cookie Base
- In a large bowl, whisk together the flour, baking powder, cornstarch, cream of tartar, and salt.
- In a stand mixer, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla, and pumpkin puree until fully combined.
- Gradually add the flour mixture until well blended.
- If the dough seems too wet, add a bit more flour, one tablespoon at a time.
- Cover the dough and refrigerate for 30 minutes to 1 hour (the longer the better)
- Preheat the oven to 350°F
- Remove the dough from the refrigerator and on a lightly floured surface roll it out into a circular shape
- Transfer cookie dough to a well greased pizza pan and press it down to cover the entire surface of the pan. If you don’t have a pizza pan, they you can use a mixing bowl to trace a circular pattern out of the dough and then bake on a cookie sheet
- Bake for 10-12 minutes, removing when it still feel undercooked. Don’t let it brown around the edges.
- Transfer to a wire rack to cool completely.
- Marshmallow Topping
- In a small pan over low heat, add marshmallow and maple syrup and stir until fully melted
- Immediately pour the marshmallow onto the cookie and spread evenly across the cookie crust
- Sprinkle the candied pecans evenly over top
- Optional: Drizzle caramel sauce over the top
Leave a Reply