Description
Soft pumpkin cookies filled with chocolate chunks and marshmallows, finished with a graham cracker crunch for the ultimate fall-inspired s’mores treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chocolate chunks
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Instructions
- Preheat oven to 350°F (175°C). 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 a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chunks, mini marshmallows, and crushed graham crackers.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12-14 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 400
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 20g