Ingredients
Scale
- 1 stick (1/2 cup) unsalted butter, room temp
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- â…“ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 â…” cups all-purpose flour
- ¾ teaspoon baking soda
- hefty pinch salt
- ½ teaspoon cinnamon (optional)
- 1 cup semi-sweet chocolate chunks
- ¾ cup mini marshmallows
- 2–3 graham crackers, roughly crushed (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add egg, pumpkin puree, and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually fold dry ingredients into wet ingredients until just combined.
- Stir in chocolate chunks and most of the marshmallows.
- Chill dough for 30 minutes.
- Scoop onto a baking sheet, pressing a few marshmallows and graham cracker bits on top.
- Bake for 10-12 minutes until edges are brown and centers are soft.
- Allow to cool slightly before moving them.
Notes
These cookies hold up well for about three days, but they might not last that long!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg