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Pumpkin Smores Cookies

Pumpkin smores cookies combine warm cinnamon and ginger with chocolate chips, graham cracker pieces, and gooey mini marshmallow centers. Chilling the dough helps these soft cookies bake up with lightly browned, set edges.
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Prep Time 20 minutes
Cook Time 28 minutes
Chill and cool 35 minutes
Total Time 1 hour 23 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pumpkin puree canned; blotted to about 1/3 cup
  • 2 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon ground
  • 0.5 tsp ginger ground
  • 0.25 tsp nutmeg ground
  • 0.5 tsp salt fine
  • 0.5 cup butter unsalted, softened
  • 0.75 cup brown sugar light, packed
  • 0.33 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 0.75 cup chocolate chips semisweet
  • 4 graham cracker rectangles full, broken into small pieces
  • 1 cup mini marshmallows

Equipment

  • 1 mixer
  • 1 large baking sheet

Method
 

  1. Spread the pumpkin puree on a plate lined with paper towels and blot with additional paper towels until thick and about 1/3 cup remains.
  2. Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg yolk, blotted pumpkin, and vanilla until smooth.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Fold in the chocolate chips and graham cracker pieces.
  7. Cover the dough and refrigerate for 30 minutes.
  8. Heat the oven to 350°F and line a large baking sheet with parchment paper.
  9. Divide the dough into 18 portions.
  10. Enclose the mini marshmallows in the portions and shape them into balls.
  11. Arrange 9 balls at least 2 inches apart on the prepared baking sheet.
  12. Bake at 350°F for 12 to 14 minutes, until the edges are set and lightly browned.
  13. Bake the remaining dough in a second batch.
  14. Cool the cookies on the baking sheet for 5 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, blot the pumpkin until thick and about 1/3 cup remains. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use plant-based butter and dairy-free chocolate chips.