Description
These Pumpkin S’mores Cookies combine the rich flavors of pumpkin and warm spices with gooey marshmallows and melted chocolate chips, creating a delightful seasonal treat perfect for fall gatherings and cozy nights.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Add-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted unsalted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until you achieve a smooth mixture without lumps.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt to the wet ingredients. Mix gently until just combined to avoid overworking the dough.
- Fold in Marshmallows and Chocolate Chips: Carefully fold in the mini marshmallows and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough without breaking the marshmallows.
- Shape Cookies: Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing each at least two inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool: Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For softer cookies, do not overbake; take them out when edges are golden but centers still look slightly undercooked.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Use fresh pumpkin puree or canned; make sure it’s pure pumpkin, not pumpkin pie filling.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If mini marshmallows are unavailable, cut regular marshmallows into small pieces.
