Pumpkin Smores Cookies (Printer-Friendly Version)
Soft pumpkin cookies with chocolate chips and toasted marshmallows, bringing warm fall flavors.
# What You'll Need:
→ Dry Ingredients
01 -
1.5 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
0.5 teaspoon salt
04 -
1 teaspoon ground cinnamon
05 -
0.5 teaspoon ground nutmeg
→ Wet Ingredients
06 -
0.5 cup unsalted butter, melted
07 -
1 teaspoon vanilla extract
08 -
1 cup pumpkin puree
09 -
0.5 cup brown sugar
10 -
0.5 cup granulated sugar
→ Additions
11 -
1 cup semisweet chocolate chips
12 -
1 cup mini marshmallows
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a mixing bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly blended.
03 -
In a separate bowl, combine melted unsalted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Stir until smooth and uniform.
04 -
Gradually fold the dry ingredient mixture into the wet ingredients. Gently mix in the semisweet chocolate chips until evenly distributed.
05 -
Drop rounded spoonfuls of dough onto the prepared baking sheet. Top each portion with mini marshmallows, pressing lightly to adhere.
06 -
Bake in the preheated oven for 12 to 15 minutes, or until cookies are set and marshmallows have lightly toasted to a golden color. Allow to cool slightly before serving.
# Additional Tips:
01 -
For best texture, allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.