Chai To The World (Pumpkin Marshmallow Chai Cookies)


  • 15 ounce can Pumpkin Puree
  • 1/2 cup Oil, Vegetable or Canola
  • 1 1/2 cup Sugar, Granulated
  • 2 teaspoon Vanilla, Extract or Paste
  • 2 1/2 cup Flour, Cake
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoon Cinnamon
  • 1 teaspoon All-Spice
  • 1 teaspoon Cardamom, ground (freshly ground gives the best flavor)
  • 3/4 teaspoon Ginger, ground
  • 1/2 teaspoon Cloves, ground
  • 1/4 teaspoon Nutmeg, ground

Marshmallow Topping

  • 2 Egg Whites
  • 1 cup Corn Syrup, light
  • 1 cup Sugar, Confectioners’ (Powdered)


  1. Preheat oven to 375 degrees. Line a large baking sheet with silicone baking mat or parchment paper and set aside.
  2. In bowl of stand mixer (or large mixing bowl), add pumpkin puree, oil, sugar, and vanilla. Mix until combined.
  3. In medium mixing bowl, whisk together all dry ingredients. With mixing speed on low, gradually add the dry ingredients to wet ingredients. Mix until combined.
  4. Use a standard size cookie scoop (#40 or 1.5 tablespoons) and scoop the dough onto the baking sheet. Place in oven and bake for 14-16 minutes, or until they are firm with a little bounce-back when touched.
  5. Remove from oven and allow to cool for approximately 5 minutes on the sheet before transferring the the cookies to a wire rack to cool completely. While cookies finish cooling completely, prepare the marshmallow topping.
  6. Put egg whites and corn syrup in stand mixer bowl, using a whisk attachment, and whip on high until medium peaks form. Add in powdered sugar and whisk on medium-high until powdered sugar is incorporated, then turn mixer to high and whip until stiff peaks form.
  7. Once cookies are completely cool and marshmallow topping is made, add a dollop of marshmallow topping to each cookie. Brulee each cookie. Cookies may be stored for up to a week in an air-tight container.