Pumpkin Mallomars #CookieWeek

No need to wait until the fall for your favorite chocolate covered marshmallow graham cracker cookie to hit the store shelves, now you can make your own and flavor it with pumpkin. Homemade Pumpkin Mallomars don’t require a campfire to enjoy and they’ll bring out some memories from your parents! 

Pumpkin Mallomars #CookieWeek from The Girl In The Little Red Kitchen

Welcome to the last day of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits.  We hope you’ve enjoyed this week as much as we did! Don’t forget to check out and enter our fantastic giveaway and our #CookieWeek Pinterest board full of all the cookie recipes you’ve see here this week!

Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!


If you grew up in the Northeast I have a strong feeling you associate the start of Autumn with more than just the pretty changing of the leaves and the weather starting to cool off.  For you see, around these parts, September means only one thing is happening.

It’s mallomar season.

Wait. . . a cookie has a season?

Yes, in this case it sure does.

Mallomars have been around for 100 years and would only make an appearance on the grocery shelves from September to around March or April.  Why you ask?  It’s because Nabisco, who makes them was afraid the thick dark chocolate coating on these little gems of graham cracker and marshmallow would melt in warmer months.

Hold on. . .we have refrigerated trucks now, why don’t they sell them year round?

Honestly, I don’t know but tradition is tradition and you can only find these bad boys for a few months out of the year, which means we hoard them.

Pumpkin Mallomars- The Girl In The Little Red Kitchen

Yeah, yeah you heard me correctly. We hoard cookies and not just in our cupboards but in the freezer.

You don’t want that chocolate to melt after all!

I distinctly remember my dad and brothers getting really excited whenever mallomars made their first appearance in the stores.  We didn’t have tons of junk food in the house growing up but you could guarantee to find a box of these in the snack drawer and most likely one hidden in the freezer.

The weird thing is. . . I never ate them.  I thought they were weird, but I loved s’mores.

Fast forward to today and I still think mallomars are a little strange, I mean it’s basically a cold s’more.  People love them though and I figured perhaps if I make my own version, I’d love them too.

Pumpkin Mallowmars #CookieWeek | The Girl In The Little Red Kitchen


So for the last and final day of #cookieweek, I present my piece de resistance . .  . my it took 2 tries to get pumpkin marshmallow right . . . and my conversion to loving mallomars.

There’s the packaged kind and then there’s the homemade version.

Besides homemade graham crackers, we hopped on the pumpkin train and fancied up the marshmallows and then topped it with a chocolate ganache/fudge hybrid.  I don’t know what to call it but it’s thick and luscious and delicious.  Lastly of course I stored them in the freezer but these guys do perfectly fine at room temperature too, the chocolate just gets a tad soft but it will not melt on you.

Pumpkin Mallomars
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    For the graham cracker:
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, cold and cut into 1/2 inch pieces
  • 1 teaspoon pure vanilla extra
  • 6 tablespoons honey
  • 5 tablespoons whole milk
  • For the pumpkin marshmallows:
  • 2 cups granulated white sugar
  • 1 cup water, divided
  • 3 packs unflavored gelatin
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon clove
  • For the chocolate coating:
  • 1 cup dark chocolate or semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • pinch of salt


  1. In a medium bowl coming the flours, sugar, baking soda, cinnamon and salt. Using a pastry cutter, cut the butter into the flour until it resembles coarse meal.
  2. Stir in the honey, milk and vanilla extract until the dough is wet enough to come together to form a ball. If it seems a little dry add a little more honey and milk 1 teaspoon at a time.
  3. Place the dough ball on a well floured surface and roll into a circle between 1/8 and 1/4 inch thickness. Using a cookie cutter (I used a small fluted cutter and a 2 inch cutter for 2 different sizes) cut rounds and transfer to a parchment lined baking sheet. Re-roll the scrapes and cut out the remaining rounds. Do not re-roll a third time, as the dough will be tough at this point.
  4. Place the baking sheets with the dough rounds in your refrigerator to chill for 20-30 minutes and heat your oven to 350 degrees F.
  5. Once the dough is thoroughly chilled bake for 15 minutes or until the graham crackers are golden brown and just a little puffed up. We don't want them to be crispy, as they should remain soft in the center.
  6. Let cool completely.
  7. While the graham crackers are cooling empty the 3 packets of gelatin into the bowl of your stand mixer fitted with the whip attachment and 1/2 cup of water. Do not stir.
  8. In a small bowl mix the pumpkin, cinnamon, nutmeg, ginger and clove.
  9. In a heavy bottomed pot place the remaining 1/2 cup of water and 2 cups of sugar on medium heat. Attach a candy thermometer and cook until the sugar is dissolved and reaches 240 degrees on the thermometer. Please note you must cook the sugar until this temperature otherwise the marshmallow will not form.
  10. Once the sugar syrup has reached 240 degrees F. turn off the heat and very carefully add about 1/4 cup to your stand mixer and turn the speed to medium.
  11. Stir in the pumpkin mix to the remaining sugar syrup.
  12. While the mixer is running, very carefully pour the syrup down into the bowl, without touching the sides.
  13. After it has all been added, turn the speed on high and mix until it has doubled in volume. It should take about 10-15 minutes of mixing.
  14. Immediately transfer the marshmallow to a piping bag with a large round tip (or just snip the end of a disposable bag).
  15. Lay the graham crackers out flat and pipe mounds of marshmallow on top of them, using a kitchen knife to cut it away from the piping bag if it doesn't release immediately.
  16. Let the marshmallows dry on top of the graham crackers for at least 4-6 hours or overnight loosely covered with plastic wrap.
  17. Once the marshmallows have dried you can coat them with the chocolate.
  18. In a double boiler melt the chocolate, salt, heavy cream and butter until smooth.
  19. Very carefully dip the tops of the mallomars into the chocolate and coat the tops and sides, lifting out with a fork. Place on a baking sheet to set while you proceed with the remainder.
  20. Once finish coating, place all the mallomars in the freezer for about 15 minutes to completely set.
  21. Store in an airtight container in your freezer or at room temperature for 3-4 days.
Recipe Type: Cookie, Dessert

Pumpkin Mallomars- The Girl In The Little Red Kitchen


Take a look to see what might inspire you to break out the butter and sugar this weekend.

Pumpkin Mallomars from The Girl In The Little Red Kitchen

Little Red Kitchen Bake Shop

12 thoughts on “Pumpkin Mallomars #CookieWeek

  1. Pingback: Pumpkin Mallomars #CookieWeek | 4theloveofcocktails

  2. Simply Gourmet

    WOW. These sound amazing. I have never heard of such a cookie. This is such a fun recipe. I have printed it because I think my girls would have fun making these. Thanks for the recipe.

  3. Pingback: Wrapping Up #CookieWeek With Double Chocolate Espresso Cookies

  4. Pingback: Chocolate Fudge Brownie Cookies | Cravings of a Lunatic

  5. Stacy

    I’ve never had a Mallomar but we did the same with an Easter candy called Heavenly Hash. It was marshmallow with almonds all covered with chocolate. If you planned your stash right, there would be enough in the freezer for the occasional treat till the next spring rolled around.

    I am very impressed with your homemade Mallomars! Especially with the pumpkin marshmallows.

  6. Angela {Mind Over Batter}

    *thump* That was me, hitting the floor. I melted when I saw these. I didn’t eat a mallowmar till my husband and I were living together, which is weird because I do heart s’mores as well. I have to try these. I won’t rest otherwise.


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