Description
These Pumpkin S’Mores Cookies combine the warm flavors of pumpkin and pumpkin pie spice with gooey marshmallows and rich chocolate chips, all held together in a peanut butter cookie base. Perfect for fall gatherings or a cozy treat, these cookies bake to golden perfection with a soft, chewy texture and delightful seasonal taste.
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
Add-ins
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, combine the creamy peanut butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir together until the mixture is smooth and thoroughly combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Incorporate dry into wet: Add the dry ingredients to the wet mixture and stir until well combined. Then fold in the semi-sweet chocolate chips gently to evenly distribute them throughout the dough.
- Add marshmallows to dough balls: Using a cookie scoop or rounded tablespoon, place 2 to 3 mini marshmallows into each scoop before adding cookie dough on top, so the marshmallows are partly visible but incorporated within the dough.
- Portion cookies: Drop each marshmallow-studded dough ball onto the prepared baking sheet, spacing them evenly. Optionally, sprinkle extra chocolate chips or chunks on top of each cookie for added chocolate flavor and visual appeal.
- Bake: Place the baking sheet in the oven and bake for 12 minutes until cookies are set, edges are just golden, and the marshmallows are slightly toasted.
- Cool and serve: Remove the cookies from the oven, allow them to cool on the baking sheet for several minutes to firm up, then transfer to a wire rack to cool completely before enjoying.
Notes
- For a nuttier flavor, use natural peanut butter without added sugar or salt.
- If you prefer a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- Be careful not to overbake the cookies to keep them soft and chewy.
- Use a cookie scoop for evenly sized cookies to ensure consistent baking.
- You can substitute mini marshmallows with chopped regular marshmallows if mini ones are unavailable.
- For extra gooeyness, press an additional marshmallow or chocolate chip on top of each cookie before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
