Pumpkin S'mores Cookies
Pumpkin S’mores Cookies are the ultimate Fall treat with a classic campfire favorite! Soft, chewy pumpkin spice cookies are filled with melty chocolate, gooey marshmallows, and crunchy Teddy Graham pieces. Packed with nostalgic flavors of s’mores and a pumpkin twist.
Servings: 18 cookies
Ingredients
- 3/4 cup pumpkin puree
- 2 3/4 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- 1 teeaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup salted butter softened at room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 whole large egg
- 1 cup Honey Teddy Grahams chopped
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees F and line baking sheet with parchment paper. Place the pumpkin puree in a small bowl and blot it down with several paper towels to remove excess moisture. Set aside.
- In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin spice and cinnamon.
- In a large bowl, using a hand mixer or in the bowl of a stand mixer, beat together the butter, brown sugar and granulated sugar until combined, about 2 minutes, scraping the bowl as needed.
- Add in the egg, vanilla extract, milk and pumpkin puree and continue mixing for another minute.
- Add the flour mixture and beat together until just combined, scraping down the sides of the bowl with a rubber spatula.
- Fold in Teddy Grahams, mini marshmallows and chocolate chips just until incorporated into the dough.
- Use a large cookie scoop (about 1/4 cup of dough), scoop and place on prepared baking sheet. Top cookies with more Teddy Grahams, mini marshmallows and chocolate chips (optional). Bake for 13-15 minutes or until the tops are a light golden brown, then let them cool for 10-15 minutes. Transfer to a cooling rack to cool completely.