Description
A delightful twist on classic s’mores, featuring pumpkin puree and warm spices for the perfect fall treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, ginger, and salt. Gradually add to the wet ingredients until a dough forms.
- Fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 12-15 minutes, or until the edges are slightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh pumpkin puree for the best flavor. Do not overbake to maintain a chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg