Description
A cozy fusion of pumpkin spice and campfire s’mores. These cookies are soft, chewy, and topped with toasted marshmallows and dark chocolate.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 cup dark chocolate chunks
- 24 large marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and brown sugar until light and fluffy.
- Beat in the pumpkin puree and egg until well combined.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, and baking soda.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the dark chocolate chunks using a spatula.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Remove from oven, press one marshmallow into the center of each cookie, and return to oven for 2-3 minutes until toasted.
- Cool on the pan for 5 minutes before transferring to a wire rack.