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Pumpkin S’mores Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 69 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with the classic campfire treat of s’mores. Made with almond butter, pumpkin puree, and vegan mini marshmallows, these soft and chewy cookies are perfect for autumn or any time you crave a sweet, festive treat. The recipe is simple, dairy-free, gluten-free, and bakes quickly for an easy delightful dessert.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup creamy unsweetened almond butter
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract

Dry Ingredients

  • 1/4 packed cup almond flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1/2 cup vegan mini marshmallows
  • 1/2 cup semi-sweet chocolate chips or chunks

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, use a wooden spoon to mix together the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture and stir until fully combined into a cohesive cookie dough.
  5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks, ensuring they are evenly spread throughout the batter.
  6. Add Marshmallows and Portion Dough: Place 2 to 3 vegan mini marshmallows into your cookie scoop, then scoop up the cookie dough so the marshmallows are nestled on top but still within the dough. Portion the dough onto the prepared baking sheet spaced apart.
  7. Optional Topping: Sprinkle additional chocolate chips or chunks on top of each cookie if desired for extra chocolatey goodness.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until edges are set and cookies are lightly golden.
  9. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet before transferring to a wire rack or serving to enjoy.

Notes

  • Use vegan mini marshmallows to prevent them from melting into the cookie dough as regular marshmallows tend to melt more and integrate into the batter.
  • You can substitute light brown sugar with coconut sugar for a slightly different flavor.
  • Almond flour gives these cookies a gluten-free texture, but be sure all other ingredients are gluten-free if necessary.
  • Do not overbake to keep the cookies soft and chewy.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 9g
  • Sodium: 90mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 15mg

Find it online: https://emilyscook.com/pumpkin-smores-cookies-recipe/