Description
Delicious pumpkin cookies with a s’mores twist, perfect for fall treats.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Beat in egg, pumpkin puree, and vanilla extract.
- In a separate bowl, whisk flour, baking soda, salt, and pumpkin spice.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Fold in chocolate chips, marshmallows, and graham cracker crumbs.
- Drop tablespoon-sized dough onto prepared baking sheets.
- Bake for 10-12 minutes until edges are golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
Notes
- Store in an airtight container for up to 3 days.
- For extra gooey marshmallows, broil cookies for 30 seconds after baking.
- Use fresh pumpkin puree for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
