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Pumpkin Spice Hot Cocoa Cookies

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  • Prep 10 min
  • Total 50 min
  • Servings 24
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All the goodness of a pumpkin spiced cup of cocoa, packed into an ooey, gooey cookie.
By Tieghan Gerard
Updated Oct 4, 2023
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Ingredients

Steps

  • 1
    Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and milk with spoon until soft dough forms.
  • 2
    Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • 3
    Bake 8 minutes. Using back of measuring teaspoon, press lightly into center of each cookie to make indentation. Fill each with 1 teaspoon chocolate chips. Place 3 mini marshmallows on top of chips in each; gently press down. Sprinkle lightly with cinnamon.
  • 4
    Bake 3 to 4 minutes longer or until edges are just set. Cool 1 minute; remove from cookie sheet to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies are best served warm, right out of the oven. Store leftovers in airtight container. Reheat for a few seconds in the microwave.
  • tip 2
    If you make these around Christmastime, sprinkle tops of marshmallows with crushed candy canes instead of cinnamon.

Nutrition

150 Calories, 6g Total Fat, 1g Protein, 21g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
150
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
95mg
4%
Potassium
55mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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