Description
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
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips, marshmallows, and graham cracker crumbs.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12
- Sodium: 120
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 15