Pumpkin S'mores Cookies (Recipe for Printing)

Soft cookies combining pumpkin, warm spices, chocolate and marshmallows for a magical flavor combination perfect for autumn treats.

# What You’ll Need:

→ Base Ingredients

01 - 1 cup unsalted butter, at room temperature
02 - ¾ cup brown sugar, packed
03 - ¼ cup granulated sugar
04 - ½ cup pumpkin puree
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2¼ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1 teaspoon pumpkin pie spice
10 - ½ teaspoon salt

→ S'mores Mix-ins

11 - 1 cup chocolate chips
12 - 1 cup mini marshmallows
13 - 8 graham crackers, broken into small pieces

→ Optional

14 - 1 teaspoon orange food coloring
15 - ½ cup chocolate chips for topping
16 - Extra mini marshmallows for topping
17 - Crushed graham crackers for topping

# Steps to Prepare:

01 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
02 - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
03 - Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using orange food coloring, add it during this step, starting with a drop or two.
04 - In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until evenly distributed.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the dough.
06 - Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed throughout the dough.
07 - Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
08 - Press additional marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball, gently flattening them slightly.
09 - Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown but the centers still appear soft.
10 - Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Helpful Advice:

01 - If you prefer marshmallows that hold their shape better during baking, consider using vegan mini marshmallows.
02 - The cookies will be delicate when first removed from the oven, so allow them to set on the baking sheet before moving.
03 - For best results, ensure butter is properly softened but not melted for optimal cookie texture.

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