Pumpkin S'more Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Graham crackers crushed (for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Mix-Ins: Gently fold in the chocolate chips and mini marshmallows into the cookie dough.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. Flatten slightly with the back of a spoon or your palm.
- Top with Graham Crackers: Sprinkle crushed graham crackers on top of each cookie, gently pressing them in.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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