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Pumpkin S’mores Cookies for Cozy Fall Days

Pumpkin S’mores Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, mixing until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and chocolate chips.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Fold in the mini marshmallows to the cookie batter, ensuring they are evenly distributed.
  7. Drop tablespoon-sized portions of the dough onto a prepared baking sheet, leaving space for spreading.
  8. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Enjoy the cookies warm or store them in an airtight container for later.