Description
Soft pumpkin cookies with gooey marshmallow and chocolate chunks, combining the cozy flavors of pumpkin spice with classic s’mores.
Ingredients
Scale
For the Crust:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup graham cracker crumbs
- 1 cup semi-sweet chocolate chunks
- 1 cup mini marshmallows
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in pumpkin puree, egg, and vanilla.
- In another bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and graham cracker crumbs.
- Gradually mix dry ingredients into wet ingredients until just combined. Fold in chocolate chunks and marshmallows.
- Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to wire racks.
Notes
You can customize the seasonings to taste.