Description
Soft pumpkin-spice cookies loaded with chocolate, graham cracker pieces, and gooey marshmallows for an easy s’mores-inspired fall dessert.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree, thoroughly blotted
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips or chunks
3/4 cup roughly broken graham cracker pieces
3/4 cup mini marshmallows, divided
1 standard milk chocolate bar, broken into small pieces
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Blot pumpkin puree until noticeably thicker.
3. Beat butter and both sugars for about 2 minutes.
4. Mix in pumpkin, egg yolk, and vanilla.
5. Whisk flour, pumpkin pie spice, baking soda, and salt separately.
6. Stir dry ingredients into wet ingredients just until combined.
7. Fold in chocolate, graham crackers, and about 1/2 cup marshmallows.
8. Scoop into 20 approximately 2-tablespoon portions, spaced 2 inches apart.
9. Bake for 9–10 minutes.
10. Press reserved marshmallows and milk chocolate pieces onto the cookies.
11. Bake another 3–4 minutes until the edges are set and the centers remain soft.
12. Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Blotting the pumpkin puree thoroughly is important for preventing an overly cakey texture.
If the dough feels very soft, chill the scooped dough for 10–15 minutes before baking.
The cookies are done when the edges look set while the centers remain soft. They will continue to firm as they cool.
Do not taste the raw cookie dough because it contains raw flour and egg yolk.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 17g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 20mg