Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips (milk or dark)
- Graham cracker crumbs for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat softened butter and sugar until creamy and light using a stand mixer.
- Mix in pumpkin puree, egg, and vanilla until well combined.
- Gradually add dry ingredients to the wet mixture, mixing on low until just combined.
- Gently fold in mini marshmallows and chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing apart. Optionally, sprinkle graham cracker crumbs on top.
- Bake for 10-12 minutes until edges are golden brown.
- Let cookies cool on a wire rack. Enjoy the gooey marshmallows and melty chocolate.
Notes
- For a more intense pumpkin flavor, add a pinch of ground ginger or allspice.
- To keep cookies soft, store in an airtight container with a slice of bread overnight.
- You can substitute vegan ingredients: use coconut oil or vegan butter, and vegan chocolate chips and marshmallows.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal Kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
