Description
These Pumpkin S’Mores Cookies combine the cozy flavors of pumpkin spice with the classic campfire treat of s’mores. Soft and chewy cookies filled with pumpkin puree, peanut butter, chocolate chips, and gooey mini marshmallows create an irresistible seasonal dessert perfect for fall gatherings or cozy nights in.
Ingredients
Scale
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/4 cup flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the creamy peanut butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Mix thoroughly until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated and a uniform dough forms. Then fold in the semi-sweet chocolate chips gently to avoid melting.
- Prepare Cookies with Marshmallows: Using a cookie scoop or rounded tablespoon, place 2-3 mini marshmallows at the bottom of the scoop, then fill with cookie dough so the marshmallows stay partially embedded and partially visible on top. Place dollops on the prepared baking sheet, spacing them evenly.
- Add Extra Chocolate: Optionally, sprinkle some additional chocolate chips or chunks atop each cookie for an extra chocolatey touch.
- Bake: Bake the cookies in the preheated oven for 12 minutes until the edges are set and the tops look slightly golden but the marshmallows remain soft.
- Cool and Serve: Remove from oven and allow cookies to cool on the baking sheet for a few minutes so they set before transferring to a wire rack or serving platter. Enjoy warm or at room temperature.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter or another seed butter.
- If you prefer a gluten-free cookie, use a gluten-free all-purpose flour blend instead of regular flour.
- Pressing the marshmallows slightly into the dough helps keep them from melting off the cookies during baking.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- To make cookies thinner, slightly flatten dough balls with your hand before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
