Description
Soft pumpkin cookies with gooey marshmallow and chocolate chunks, combining the flavors of fall and classic s’mores.
Ingredients
Scale
For the Crust:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 cup chocolate chunks
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
Instructions
1. Prepare the Crust:
- 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 another bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually mix into wet ingredients.
- Fold in chocolate chunks, mini marshmallows, and graham cracker crumbs until just combined.
- Drop rounded tablespoons of dough onto prepared sheets. Bake for 12-14 minutes until edges are golden. Cool on wire racks.
Notes
You can customize the seasonings to taste.