Description
Chewy pumpkin cookies loaded with gooey marshmallows, melted chocolate, and graham cracker crunch for the ultimate fall treat.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- ¾ cup pumpkin puree (not pie filling)
- 2 teaspoons pure vanilla extract
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup graham cracker crumbs
- ½ cup graham cracker pieces
Instructions
1. Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in egg, pumpkin puree, and vanilla until smooth.
4. Gradually add dry ingredients to wet mixture; mix until just combined.
5. Fold in chocolate chips, graham cracker crumbs, and marshmallows, saving a few marshmallows for topping.
6. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
7. Scoop dough into balls and place 2 inches apart on sheet.
8. Press extra marshmallows and chocolate chunks into tops.
9. Bake 10–12 minutes, until edges are set but centers look slightly soft.
10. Cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
Blot pumpkin puree with paper towels to reduce excess moisture.
For chewier cookies, chill dough for 30 minutes before baking.
Freeze dough balls for up to 2 months; bake from frozen, adding 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg