Pumpkin S'mores Cookies
Delightful twist on classic s'mores with pumpkin spice, chocolate chips, and gooey marshmallows, perfect for fall.
Ingredients
Cookie Dough Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Graham cracker crumbs for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and sugar until smooth (about 2-3 minutes).
- Add in the pumpkin puree, egg, and vanilla extract. Mix well until fully combined.
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips and mini marshmallows until evenly distributed.
- Form the dough into balls about 1 to 1.5 inches in diameter and roll each in graham cracker crumbs.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes until the edges are slightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cooked cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze in a single layer.