A delicious fall treat combining pumpkin, graham crackers, marshmallows, and chocolate, creating soft, chewy cookies with a perfect s’mores twist.
1 cup pumpkin puree
2 1/4 cups all-purpose flour (or gluten-free flour blend)
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups graham cracker crumbs
1 cup mini marshmallows
1/2 cup semi-sweet chocolate chips
For a vegan version, use dairy-free butter and substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Add crushed graham crackers on top for extra s’mores flavor.
Use milk chocolate chips or white chocolate chips if preferred for a different flavor.