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Pumpkin S’mores Cookies

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These Pumpkin S’mores Cookies are soft, chewy, and packed with fall flavor! They’re made with pumpkin puree, warm spices, and loaded with chocolate chips and marshmallows.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1/2 cup graham cracker crumbs

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use fresh pumpkin puree. Store cookies in an airtight container at room temperature for up to 5 days. The marshmallows may become sticky over time, but the cookies will still taste delicious!

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-smores-cookies-5/