Pumpkin S’mores Cookies
These Pumpkin S’mores Cookies combine soft pumpkin goodness with gooey marshmallows and rich chocolate, perfect for capturing the essence of fall.
Ingredients
Cookie Base
- 1 cup pumpkin puree Canned pumpkin puree works best.
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup butter, softened Substitute with dairy-free alternative if needed.
- 1 large egg
- 2 cups all-purpose flour A gluten-free alternative can be used.
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Mix-Ins
- 1 cup chocolate chips
- 1 cup mini marshmallows Chop regular marshmallows for better distribution if preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add the egg to the mixture and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows gently.
- Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Baking
- Bake for 12-15 minutes, or until edges are set but centers are slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Don’t overbake, as they can quickly go from perfect to overdone. A sprinkle of sea salt on top adds rich flavor.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!