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Pumpkin S’mores Cookies: 30-Minute Irresistible Fall Treat

Pumpkin S'mores Cookies
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Soft pumpkin cookies topped with toasted marshmallows and chocolate. A fall twist on a campfire classic.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup chocolate chips
  • 12 large marshmallows, halved

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter and sugars until light and fluffy.
  3. Mix in pumpkin puree, egg, and vanilla extract.
  4. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add dry ingredients to wet mixture. Stir until just combined.
  6. Fold in chocolate chips.
  7. Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
  8. Bake for 10 to 12 minutes, until edges are set.
  9. Remove from oven and press a marshmallow half into the center of each cookie.
  10. Return to oven and bake for 2 more minutes, until marshmallows puff and brown.
  11. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • You can substitute pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
  • Store cookies in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-smores-cookies/