Description
A cozy blend of pumpkin puree and warming spice meets chunks of chocolate, mini marshmallows, and graham crackers in chewy golden cookies. The perfect fall twist on classic s’mores, gooey and fragrant from the first bite.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker pieces
- 1/2 cup mini marshmallows
- 1/2 cup milk chocolate chunks
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl whisk together all purpose flour, pumpkin pie spice, baking powder, and salt.
- In a large bowl beat unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, and pumpkin puree, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in graham cracker pieces, milk chocolate chunks, and mini marshmallows.
- Drop one tablespoon sized portions of dough onto the prepared baking sheet spacing each about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly golden and centers are set.
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- For extra gooey marshmallows press a few additional pieces on top immediately after baking
- Store cooled cookies in an airtight container at room temperature for up to 3 days
- Chilling the dough for 30 minutes can help prevent spreading
- Use dark chocolate chunks for a richer flavor