Description
Indulge in the cozy flavors of fall with these Pumpkin S’mores Cookies. Soft and chewy, they’re packed with pumpkin puree, chocolate chips, mini marshmallows, and crunchy graham crackers for a delightful twist on a classic treat!
Ingredients
Scale
- 1/2 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Extras: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Scoop the Dough: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly browned and the marshmallows are slightly melted.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, drizzle melted chocolate over the cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
