Description
Delight in the cozy flavors of fall with these Pumpkin S’Mores Cookies. Combining creamy peanut butter, pumpkin puree, warm pumpkin pie spice, and gooey marshmallows with rich chocolate chips, these cookies are perfect for an autumn treat that brings all the comforting tastes of a campfire s’more into a cookie form.
Ingredients
Scale
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/4 cup flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-Ins
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the creamy peanut butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring until fully incorporated. Then fold in the semi-sweet chocolate chips gently to distribute without overmixing.
- Add Marshmallows: Place 2-3 mini marshmallows into each cookie scoop or rounded tablespoon. Then scoop the cookie batter over the marshmallows so that they are partially covered but still mixed within the dough. Portion each onto the prepared baking sheet.
- Optional Topping: Sprinkle extra chocolate chips or chunks on top of each cookie for added chocolatey goodness.
- Bake: Bake the cookies in the preheated oven for 12 minutes until they are set around the edges and slightly soft in the center.
- Cool and Serve: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- For more intense pumpkin flavor, you can increase the pumpkin pie spice slightly.
- Use parchment paper or a silicone baking mat to prevent sticking and easy cleanup.
- Do not overbake; the cookies should be soft and chewy.
- Substitute dairy-free chocolate chips and marshmallows for a vegan option, although the recipe as is contains egg and peanut butter.
- If you prefer a nuttier texture, consider lightly toasting the peanut butter beforehand.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
