Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chunks
- 1 1/2 cups mini marshmallows
- 1/2 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract. Beat until the mixture is smooth and well combined. Don’t worry if it looks a little curdled; that’s just the pumpkin and butter mixing together.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. The dough should be thick but slightly sticky.
- Fold in the chocolate chunks, mini marshmallows, and graham cracker crumbs. Stir until evenly distributed throughout the dough.
- Scoop the dough onto the prepared baking sheets using a medium cookie scoop or about 2 tablespoons of dough per cookie. Space the cookies about 2 inches apart as they will spread slightly while baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set, and the tops are slightly golden. The marshmallows should be gooey and slightly toasted.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 24
- Calories: 190
- Fat: 9g
- Carbohydrates: 26g
- Protein: 2g