Fall flavours are my favourite and I am always looking for ways to incorporate pumpkin into cookie form. These cookies combine the warm autumn flavours of pumpkin spice with the deliciousness of s’mores. They’re the perfect addition to your Thanksgiving or Halloween sweet table. And this recipe is extra special because it was developed with the help of one of my favourite humans, my sweet niece, Stefania.
Ingredients:
- 2/3 cup butter, softened
- 1 cup brown sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 1/4 cup graham cracker crumbs
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup semi sweet chocolate chips
- Mini marshmallows
Method:
- Preheat oven to 350F and line baking sheets with parchment paper or a silicone baking mat.
- In a bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream, together the butter and sugar.
- Next, add in the egg, vanilla and pumpkin puree. Mix until fully combined.
- Slowly mix the dry ingredients into the wet mixture.
- Add in the chocolate chips.
- Use a small ice cream scoop to roll the cookie dough into balls. Make a small well in the center of each cookie with your finger and fill with one or two mini marshmallows. Pinch the top of the cookie together to seal and place on prepared baking sheet. I like to press an extra marshmallow into the top of each cookie, as well.
- Bake cookies for 12 minutes.
- Cool on wire rack.
