Description
A cozy autumn twist on the classic s’more, featuring a soft pumpkin-spiced cookie base filled with gooey marshmallows and rich semi-sweet chocolate chips.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the chocolate chips and half of the mini marshmallows using a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Press 2-3 mini marshmallows into the top of each dough ball.
- Bake for 10-12 minutes, or until the edges are lightly browned but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American