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Pumpkin Smores Cookies

Pumpkin Smores Cookies with Marshmallow Pull
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These Pumpkin S’mores Cookies combine the best flavors of fall with the gooey goodness of s’mores. Soft, chewy pumpkin cookies are loaded with chocolate chips and topped with toasted marshmallows for a delightful 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
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 (10 oz) package marshmallows, cut in half

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Remove from oven and immediately top each cookie with a marshmallow half, cut-side up.
  10. Return to oven and bake for 1-2 minutes more, or until the marshmallows are puffed and lightly golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra gooey treat, press a piece of graham cracker into the marshmallow topping while the cookies are still warm.

Find it online: https://seasonedrecipe.com/pumpkin-smores-cookies/