Description
Soft, chewy pumpkin cookies with toasted marshmallows for a s’mores-inspired treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup graham cracker crumbs (about 14 full graham cracker sheets)
- 12 large marshmallows, cut in half horizontally
- 1/2 cup semi-sweet chocolate chips (optional, for drizzling)
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Incorporate the Pumpkin Puree: Add the pumpkin puree and mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Chocolate Chips and Graham Cracker Crumbs: Gently fold in the chocolate chips and graham cracker crumbs.
- Chill the Dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Add Marshmallows: Remove the cookies from the oven and immediately place 2 marshmallow halves, cut-side down, on top of each cookie.
- Broil Briefly (Watch Carefully!): Place the baking sheet back in the oven and broil for 30-60 seconds, or until the marshmallows are golden brown and slightly toasted. Watch them very carefully, as they can burn quickly!
- Cool and Drizzle (Optional): 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. If desired, melt the remaining chocolate chips and drizzle them over the cookies.
Notes
- Spice it Up: Adjust the amount of spices to your liking.
- Add Nuts: Chopped pecans or walnuts would be a delicious addition.
- Use Different Chocolate: Milk chocolate, dark chocolate, or white chocolate chips can be used.
- Make it Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum.
- Marshmallow Variations: Use mini marshmallows instead of halved large marshmallows.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze cookie dough or baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes