Pumpkin Smore Cookies

Get ready to fall in love with every bite of our Pumpkin Smore Cookies! Filled with gooey marshmallows, melted chocolate chips, and crunchy graham cookies, it's a burst of flavors!

Recipe - 330 - Los Angeles - Venice Blvd

Prep Time20 Minutes

Servings24

Cook Time14 Minutes

Ingredients

1 Cup Unsalted Butter, Softened

3/4 Cup Brown Sugar, Packed

1/4 Cup Granulated Sugar

1/2 Cup Pumpkin Puree

1 egg, large

1 Teaspoon Vanilla Extract

2 1/4 Cups All Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Pumpkin Pie Spice

1/2 Teaspoon Salt

1 Cup Chocolate Chips

1 Cup Mini Marshmallows

8 Graham Crackers, Broken into small pieces

Directions

Preheat Oven: Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, mix together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
Add in the chocolate chips, mini marshmallows, and graham cracker pieces.
Using a 1/2 inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one.)
Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

20 minutes

Prep Time

14 minutes

Cook Time

Servings

Directions

Preheat Oven: Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, mix together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
Add in the chocolate chips, mini marshmallows, and graham cracker pieces.
Using a 1/2 inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one.)
Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.