Description
These Pumpkin S’mores Cookies combine the warm, spiced flavors of pumpkin with gooey mini marshmallows and rich semi-sweet chocolate chips for a delightful autumn treat. Soft and chewy with a hint of cinnamon and nutmeg, these cookies are perfect for cozy gatherings or a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Add-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cookies evenly.
- Mix wet ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine dry ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt to the wet mixture. Mix gently until just combined, being careful not to overmix to keep the cookies tender.
- Fold in add-ins: Gently fold in the mini marshmallows and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape cookies: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, spacing them about two inches apart to allow for spreading during baking.
- Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown but the centers remain soft. Let the cookies cool slightly on the baking sheet before serving to allow them to set properly.
Notes
- For best results, do not overbake the cookies to keep them soft and chewy.
- You can substitute the semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- If mini marshmallows are not available, regular marshmallows chopped into smaller pieces work as well.
- Store baked cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
