Description
These Pumpkin S’mores Cookies are the ultimate fall treat, with soft pumpkin spice, gooey marshmallow, melty chocolate, and crunchy graham cracker flavor in every bite.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) pumpkin puree
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (100 g) mini marshmallows
- 6 whole graham crackers, broken into small pieces
Instructions
- Mix in the egg yolk and vanilla, then add the pumpkin puree and mix until combined.
- Gradually add the dry ingredients and mix just until no dry streaks remain.
- Fold in 3/4 cup chocolate chips and half of the graham cracker pieces.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions and place them several inches apart on the baking sheets.
- Bake for 9 to 11 minutes, until the edges are set and the centers remain slightly soft.
- Press mini marshmallows, remaining chocolate chips, and graham cracker pieces onto the warm cookies.
- Return the cookies to the oven for 1 to 2 minutes, until the marshmallows become puffy and lightly toasted.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack and serve.
- Prep Time: 15
- Category: Cooking
- Cuisine: American