I was always under the impression that Halloween season started on the 1st of October – but not according to the shops! Halloween pretty much started in August.
It was very disappointing that my passport had to be renewed and so, sadly, I wasn’t able to go home for my birthday this year (which falls right in the middle of September) which is normally when I do my Halloween shopping. Sadly, I’m stuck coveting Halloween funfetti cake and Pumpkin Spice M&Ms from a distance…
However, I did manage to rustle up a packet of Jell-o pudding pumpkin spice, as well as pumpkin spice marshmallows (you could probably OD on pumpkin spice in the autumn) and I decided to give this a try.
This is an unusual recipe for me to share because I actually wasn’t 100% happy with it. My first instinct was to bury this recipe at the bottom of my file and never refer to it again. But then I realised that my mistakes with this recipe would probably benefit other people! So hopefully my embarrassment will benefit you….
Pumpkin Spice Mallow Cookies (adapted from Nestle Tollhouse)
3/4 cup caster sugar
3/4 cup packed light brown sugar
113g unsalted butter
1 teaspoon vanilla extract
1 packet of Pumpkin Spice Jell-O
2 1/4 cups flour
1 bag Pumpkin Spice mallows
1 cup chocolate chips
Place on lined cookie tray (or in my case, because I was feeling super autumny, my autumn themed whoopie pie pan). Bake at 190C for about 8 to minutes. Now, this is where the problem occurred for me – the mallows blew up. That’s the only word I can think to describe it, because in the oven, they got incredibly massive and then seem to have pierced, shrunk and flattened. So I would suggest that anyone making these cookies consider how best to put the mallows in – and I’d love to hear your ideas!