Description
Soft and chewy pumpkin cookies loaded with chocolate, marshmallows, and graham cracker pieces for a festive fall twist on classic s’mores.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup graham cracker pieces
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Scoop cookie dough onto baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For gooier marshmallows, press a few extra on top before baking.
- Store in an airtight container for up to 3 days.
- Chill dough for 30 minutes for thicker cookies.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American