Description
Soft pumpkin cookies with gooey marshmallow and chocolate chunks, combining the best of fall flavors and classic s’mores.
Ingredients
Scale
For the Crust:
- 1 cup canned 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 pumpkin pie spice
- 1/2 tsp salt
- 1 cup graham cracker pieces
- 1 cup milk chocolate chunks
- 1 cup mini marshmallows
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 a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually mix into wet ingredients.
- Fold in graham cracker pieces and chocolate chunks. Drop rounded tablespoons of dough onto prepared sheets.
- Bake for 10-12 minutes. Remove from oven and press 3-4 mini marshmallows into the top of each cookie. Return to oven for 1-2 minutes until marshmallows are soft.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.