Delicious Pumpkin S’mores Cookies that combine the flavors of fall with the classic s’mores experience.
Author:Isabella
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:12 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup mini marshmallows
1/2 cup graham cracker crumbs
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, chill the dough for 30 minutes before baking.
You can substitute white chocolate chips for a different flavor or add chopped nuts for extra crunch.