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.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
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
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and marshmallows.
- Drop by rounded tablespoons onto the prepared baking sheets.
- 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.