Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 30 cookies

Ingredients

• 1/2 cup unsalted butter, softened 
• 2/3 cup light brown sugar 
• 1/4 cup pumpkin puree 
• 1 large egg 
• 1 tsp. vanilla extract 
• 1 cup all-purpose flour 
• 1/2 tsp. salt 
• 1/4 tsp. baking powder 
• 1/4 tsp. baking soda 
• 1 cup Milk Chocolate Blossoms, chopped 
• 1/2 cup marshmallow fluff 

Instructions

1. In a medium bowl, add the butter, brown sugar, pumpkin puree, egg, and vanilla extract. Mix until well combined. 
2. In a separate bowl, add the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix. 
3. Chop the Milk Chocolate Blossoms into pieces and gently stir them into the dough, reserving a few pieces for the top. 
4. Spread the dough evenly into a greased 8x8-inch pan. 
5. Drop spoonfuls of marshmallow fluff over the dough, then use a knife to gently swirl it into the dough. Sprinkle the reserved Milk Chocolate Blossom pieces over the top.
6. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.
7. Bake at 375°F for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. The bars will continue to set as they cool, while the marshmallow stays gooey.
8. Allow the bars to cool in the pan before cutting into 9 bars. Store in a covered container and enjoy!