Description
These Pumpkin S’mores Cookies are a delightful fall treat combining the warm spices of pumpkin pie spice with gooey marshmallows and rich chocolate chips. Made with almond butter and almond flour for a nutty flavor, these soft-baked cookies offer a perfect balance of sweet and savory, ideal for cozy autumn gatherings or a comforting snack.
Ingredients
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
- Preheat & Prepare: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, use a wooden spoon to combine almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the spices and leavening agent.
- Merge Wet & Dry: Add the dry ingredients to the wet ingredients and stir until fully mixed. Then fold in the semi-sweet chocolate chips carefully to preserve their shape.
- Incorporate Marshmallows: Place 2-3 vegan mini marshmallows inside your cookie scoop, then scoop the cookie batter onto the baking sheet so the marshmallows stay near the top but remain embedded in the dough.
- Add Extra Chocolate: Optionally, sprinkle additional chocolate chips or chunks on top of each cookie for an extra chocolatey touch.
- Bake: Bake the cookies for 10-12 minutes at 375 degrees F until the edges are set and the cookies have a slightly golden tone.
- Cool & Serve: Remove the cookies from the oven and allow them to cool on the baking sheet briefly before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- Use vegan mini marshmallows to prevent them from melting fully into the cookie dough and maintain a gooey texture.
- If using regular mini marshmallows, expect them to melt and blend into the batter while baking, changing the texture.
- Almond flour and almond butter make this recipe gluten-free naturally, but always check labels to ensure ingredients fit dietary needs.
- Store cookies in an airtight container to keep them soft for several days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
