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Pumpkin Smores Cookies

Pumpkin smores cookies combine pumpkin puree, graham cracker pieces, and semisweet chocolate chunks in soft cookies topped with puffed mini marshmallows. Chill the dough before baking for cookies with set edges and a chewy center.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 8 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.33 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt kosher
  • 6 graham cracker sheets broken into small pieces
  • 1 cup semisweet chocolate chunks
  • 1 cup mini marshmallows

Equipment

  • 2 13x18-inch rimmed baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg yolk, pumpkin puree, and vanilla until combined.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Fold in the graham cracker pieces and chocolate chunks.
  8. Chill the dough for 30 minutes.
  9. Scoop the dough into 18 portions, about 2 tablespoons each.
  10. Arrange 9 portions on each baking sheet with space between them.
  11. Bake for 8 minutes.
  12. Remove the sheets from the oven and press 3 or 4 mini marshmallows onto each cookie.
  13. Return the sheets to the oven and bake for 3 to 5 minutes, until the edges are set and the marshmallows are puffed.
  14. Cool the cookies on the baking sheets for 10 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

For the best texture, chill the dough for the full 30 minutes. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. Dairy-free butter and chocolate chunks can be used as a swap.