Description
Delightful cookies merging the flavors of fall with the classic treat of s’mores, perfect for autumn gatherings.
Ingredients
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- Extra ½ Cup chocolate chips, mini marshmallows, and crushed graham crackers for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract. Add orange food coloring if desired.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham crackers.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Top each dough ball with extra mini marshmallows, chocolate chips, and graham crackers.
- Bake for 12 to 14 minutes until edges are golden. Allow to cool on the baking sheet before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and avoid over-mixing the dough.