Description
Delightfully soft and chewy cookies bursting with spiced pumpkin, chocolate, and gooey marshmallows, perfect for autumn.
Ingredients
Scale
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup chocolate chips, mini marshmallows, graham crackers (crushed) for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugars together until light and fluffy.
- Add in the pumpkin, egg, and vanilla extract, and blend until combined.
- Combine the dry ingredients in a separate bowl, then gradually add to the wet mixture until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop dollops of cookie dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Add reserved toppings during the last minute of baking.
- Cool on a wire rack after removing from oven.
Notes
For a vegan version, substitute coconut oil for butter and a flax egg for the regular egg. To make gluten-free, use a gluten-free flour blend and consider additional pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, s'mores, fall, dessert