Pumpkin S’mores Cookies With Gooey Marshmallow Tops
Bake soft Pumpkin S’mores Cookies with pumpkin spice dough, graham cracker crunch, melty chocolate, and toasted marshmallow tops. A cozy fall cookie with…
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Paper towel
- Parchment paper
- Baking sheet
- Oven
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Microwave
- Airtight container
- Zip-top bag
Ingredients
- 1/2 cup (120 g) pumpkin puree, blotted
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (160 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (125 g) semi-sweet chocolate chips
- 2 ounces (55 g) milk chocolate, chopped
- 5 full graham cracker sheets, crushed into small pieces
- 9 large marshmallows, halved, or 1 cup mini marshmallows
- 2 full graham cracker sheets, broken into small pieces
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