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Pumpkin S’mores Cookies

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These pumpkin s’mores cookies are soft, chewy, and loaded with chocolate and marshmallows. They’re the perfect fall treat!

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 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. Line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in pumpkin puree, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Fold in chocolate chips, marshmallows, and graham cracker crumbs.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are lightly golden.
  9. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks 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. These cookies freeze well for up to 3 months.

Nutrition

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