Description

These Pumpkin S’mores Cookies are the perfect fall treat! They’re soft, chewy, and packed with pumpkin flavor, chocolate chips, and gooey 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
1 cup canned 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 cup graham cracker crumbs

Instructions

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

Notes

For best results, ensure your butter is properly softened. Do not overmix the dough after adding the dry ingredients to keep the cookies tender. The marshmallows will become very gooey when hot but will set as the cookies cool. Store in an airtight container at room temperature for up to 5 days.

Prep Time: 15 mins
Cook Time: 12 mins
Method: Dessert
Cuisine: American

Nutrition

Calories: 210
Sugar: 18
Sodium: 105
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 3
Cholesterol: 23