Recipe: Pumpkin S’mores Cookies

I think it’s safe to say that every season has its own distinct set of desserts. Summer doesn’t truly begin until the first s’more has been assembled. Fall brings us a plethora of pumpkin flavored treats. As we approach this transitory period between the two seasons, this cookie recipe bridges the gap and gives us the best of both worlds. These soft and chewy cookies taste just like the final days of summer and give you a little hint of the cozy fall days to come. //

Pumpkin S'mores Cookies

Annie Scott

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Prep Time 10 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 2 ½ cups flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup unsalted butter melted
• 1 cup brown sugar
• ¼ cup sugar
• 1 large egg
• ½ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• ¾ cup graham cracker crumbs
• 10 large marshmallows cut in half

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Instructions

 

• Preheat the oven to 350 degrees. Melt the butter in the microwave and set aside to cool.
• In one bowl, whisk together flour, cornstarch, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg.
• In another bowl, whisk together the melted butter, brown sugar, and sugar. Then whisk in the egg, pumpkin puree, and vanilla extract. Fold in the flour mixture until combined. Then fold in chocolate chips and graham cracker crumbs.
• Scoop about 3 tablespoons of dough for each cookie. Use your thumb to press into the dough and place half a marshmallow in the center. Cover the marshmallow with the dough. If any marshmallow is still visible, make sure it is on top.
• Bake for 10 to 14 minutes. Allow the cookies to cool on the baking sheet for about 10 minutes before moving them.

Notes

Keyword Cookies, Pumpkin, S'mores