1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) vegan butter, I used Earth Balance
1/2 cup organic granulated sugar
1/2 cup organic brown sugar
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup Pumpkin Dandies Marshmallows
3/4 cup vegan chocolate chunks
Preheat the oven to 350°F.
In a large mixing bowl, sift together the dry ingredients (flour, baking soda, cream of tartar, pumpkin pie spice and salt). Set aside.
Using a standing mixer or mixing bowl with hand mixer, cream together cold vegan butter with granulated sugar and brown sugar until thoroughly combined. Add in the applesauce and vanilla.
Slowly add the dry ingredient mix into the wet ingredients until well incorporated. Turn the standing mixer or hand mixer off and stir in the pumpkin marshmallows and chocolate chips using a wooden spoon or spatula. This dough is legit!
On a baking sheet lined with parchment paper, spoon out tablespoon-sized balls of dough and bake for 12-14 minutes until the cookies are slightly golden brown at the edges. Immediately remove parchment paper with cookies from the hot baking sheet to allow them to cool.