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Pumpkin S'mores Cookies

Pumpkin S'mores Cookies

These chewy pumpkin cookies are loaded with gooey marshmallow and chocolate, creating a delicious fall twist on a classic s'more.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 1 cup Pumpkin puree
  • 1 cup Brown sugar packed
  • 1/2 cup Unsalted butter softened
  • 2 Large eggs
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Mini marshmallows

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chocolate chips and marshmallows.
  7. Drop by rounded tablespoons onto the prepared baking sheets.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra pumpkin flavor, add 1 teaspoon of pumpkin pie spice to the dry ingredients. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.