Pumpkin S'mores Cookies
Pumpkin s'mores cookies combine the cozy warmth of pumpkin spice with the gooey nostalgia of s'mores. Chewy, chocolaty, and perfect for fall gatherings, these cookies bring together rich pumpkin puree, melty chocolate chips, and toasted marshmallows in every bite. A campfire classic meets autumn favorite, all in one irresistibly gooey cookie.
Equipment
- Mixing bowls
- Wooden spoon or spatula
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup creamy unsweetened almond butter
- ½ cup light brown sugar or coconut sugar
- 1 egg
- ¼ cup pumpkin purée
- 1 tsp vanilla extract
- ¼ cup almond flour packed
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan mini marshmallows
- ½ cup semi-sweet chocolate chips or chunks
- Optional: Extra chocolate chips for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond butter, brown sugar, pumpkin purée, egg, and vanilla until smooth.
- In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
- Add dry ingredients to the wet ingredients and stir until fully combined. Fold in chocolate chips.
- Place 2-3 mini marshmallows into your cookie scoop, then scoop the dough so the marshmallows stay near the top.
- Drop cookie scoops onto the lined baking sheet, spacing them 2 inches apart.
- Add extra chocolate chips to the tops if desired.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Let cool on the tray for 5 minutes before transferring to a wire rack. Serve warm for ultimate gooeyness.
Notes
Optional Nutritional Info (Per 1 cookie - approximate):
- Calories: 160
- Fat: 9g
- Carbohydrates: 17g
- Sugar: 11g
- Protein: 3g
(Based on standard ingredient brands)
