Pumpkin S'mores Cookies (Printable Version)

Soft pumpkin treats with cinnamon, chocolate chips, and gooey marshmallows for a cozy fall delight.

# Everything You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup granulated sugar
09 - 1/4 cup packed brown sugar
10 - 1/3 cup pumpkin puree
11 - 1 teaspoon vanilla extract
12 - 1 large egg

→ Add-ins

13 - 1 cup semi-sweet chocolate chips
14 - 1 cup mini marshmallows
15 - 1/2 cup graham cracker crumbs

# Steps to Cook:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
04 - Add pumpkin puree, vanilla extract, and egg to the butter mixture; beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined to avoid overmixing.
06 - Gently fold chocolate chips, mini marshmallows, and graham cracker crumbs into the dough.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheet, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and marshmallows are gooey.
09 - Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Extra Suggestions:

01 - For enhanced pumpkin flavor, add a pinch of ground cloves or allspice.
02 - Broil cookies for the last 30 seconds for a toasted marshmallow effect.
03 - Store in an airtight container to maintain chewiness.

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