Description
These Pumpkin S’mores Cookies are chewy, gooey, and full of fall flavor. With pumpkin puree, marshmallows, chocolate chunks, and graham crackers, they’re the perfect Halloween or autumn dessert!
Ingredients
2 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp pumpkin spice 1/2 tsp cinnamon 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup pumpkin puree 1 egg 1 tsp vanilla extract 1 cup chocolate chunks 1 cup mini marshmallows 1/2 cup graham cracker pieces
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 2. In a medium bowl, whisk flour, baking soda, salt, pumpkin spice, and cinnamon. 3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in pumpkin puree, egg, and vanilla. 4. Gradually mix in dry ingredients until just combined. 5. Fold in chocolate chunks, marshmallows, and graham cracker pieces. 6. Scoop dough onto baking sheets, leaving space between cookies. 7. Bake for 10–12 minutes, until golden and gooey. Cool slightly before serving.
Notes
Store in airtight container for up to 4 days. Freeze dough balls up to 2 months; bake straight from frozen. Add extra marshmallows on top halfway through baking for gooey centers. Turn into bars by pressing dough into a 9×13 pan and baking 18–20 minutes.