Pumpkin S'mores (Printable Version)
Tender pumpkin-spiced treats loaded with chocolate, gooey marshmallows, and crunchy graham pieces.
# Ingredients You'll Need:
→ Liquids
01 -
Softened unsalted butter, 227 grams
02 -
Packed light brown sugar, 220 grams
03 -
Granulated sugar, 100 grams
04 -
1 big egg
05 -
Vanilla extract, 2 teaspoons
06 -
Pumpkin purée, 180 grams
→ Dry Stuff
07 -
All-purpose flour, 344 grams
08 -
Baking soda, 1 teaspoon
09 -
Salt, half a teaspoon
10 -
Baking powder, half a teaspoon
11 -
Ground cinnamon, 1 teaspoon
12 -
Ground nutmeg, half a teaspoon
→ Extras
13 -
Mini marshmallows, 255 grams
14 -
Crushed graham crackers, 100 grams
15 -
Semi-sweet chocolate chips, 255 grams
# Detailed Preparation Steps:
01 -
Heat the oven to 175°C. Line two baking trays with parchment paper or silicone mats.
02 -
Mix softened butter with light brown and granulated sugars. Whip until it's fluffy and light, about 2 to 3 minutes.
03 -
Stir in pumpkin purée, egg, and vanilla until everything's mixed well.
04 -
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually mix this into the wet stuff but stop as soon as it comes together to keep it tender.
05 -
Gently fold chocolate chips, mini marshmallows, and crushed graham crackers into the dough.
06 -
Scoop rounded tablespoons of dough onto the lined trays, giving space to spread. Bake for 10 to 12 minutes until edges turn golden and centers look set.
07 -
Let cookies rest on the trays for 5 minutes before moving them to a wire rack. They’re best warm to keep that soft texture.
# Helpful Tips:
01 -
Grab fresh stuff and butter at room temp for the best feel and taste.
02 -
Don't mix too much so the cookies stay soft.
03 -
Give the cookies a bit to cool so marshmallows firm up nicely.