Goodbye Summer, HELLO FALL!
Nothing says Fall like pumpkin and cookie dough all mixed up in this ooey gooey yummy delicious melt in your mouth sensational loaf.
1 cup EatPastry
cookie dough (Snickerdoodle is great if you want this to be gluten free, but you can really use any of the flavors. If you use Chocoholic it will make this recipe chocolatey!)
1 cup pumpkin puree
1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
2 Tbsp FROST'D
1/2 cup vegan white chocolate chips (I used King David brand, available on Amazon)
1/2 cup mini Dandies Vegan Marshmallows
Preheat oven to 350 F.
Using hand held beaters or a mixer, mix the cookie dough, pumpkin puree, cinnamon, and frosting.
Once combined add the flour and baking powder.
Mix once more until just combined.
Then manually stir in the chocolate chips.
Put an parchment lined baking sheet in the oven below the rack you intend to bake on. This will ensure any over flow of marshmallow doesn't bubble over onto the bottom of your oven.
Pour into a 6 inch mini loaf pan, top with marshmallows and bake for 30 minutes at 350 F.
Remove from oven and let cool at least 15 min.
Cut into and eat with solo or warm with vegan ice cream! Sooooo good!