Pumpkin S’mores Cookies 🎃🍪
✨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
•1/4 packed cup almond flour
•2 tsp. pumpkin pie spice
•1/2 tsp. baking soda
•1/4 tsp. salt
•1/2 cup vegan mini marshmallows
•1/2 cup semi-sweet chocolate chips or chunks
✨INSTRUCTIONS✨
1. Line a baking sheet with parchment paper.
2. In a large bowl with a wooden spoon mix together almond butter, brown/coconut sugar, pumpkin puree, vanilla and egg until well combined.
3. In a separate bowl whisk together almond flour, pumpkin pie spice, baking soda and salt.
4. Add the dry ingredients to the wet and stir together until all mixed together. Fold in the chocolate chips
5. Place 2-3 marshmallows into your cookie scoop and then scoop up the cookie batter. You want them to be on the top of the batter but still mixed in with the cookie dough. Portion out onto the baking sheet.
6. Sprinkle extra chocolate chips or chunks on each cookie if desired.
7. Bake for 10-12 minutes. Remove from oven, let cool and enjoy!
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Okay, so you've just whipped up a batch of those amazing Pumpkin S'mores Cookies, and I bet your kitchen smells absolutely divine! While the recipe is fantastic as is, I've picked up a few extra tips and tricks over time that can really elevate your s'mores cookie game, whether you're sticking to the pumpkin theme or branching out. First off, let's talk about those marshmallows. The recipe calls for vegan mini marshmallows, which are awesome, but don't be afraid to experiment! If you're not vegan, regular mini marshmallows work perfectly. For an extra dramatic, gooey center, some bakers like to use larger marshmallows, cutting them into quarters or halves and pressing them into the top of the dough right before baking. The key is to make sure they're nestled in the dough, not just sitting on top, to prevent them from melting too quickly and making a mess. Want that campfire-toasted look? A kitchen torch can give your baked marshmallows a beautiful golden-brown char right before serving, taking them straight to s'mores heaven! Next up, chocolate. Semi-sweet chips or chunks are a classic, but don't hesitate to play around. Milk chocolate makes for a sweeter, creamier bite, while dark chocolate can add a lovely bitter contrast, especially with the sweetness of the pumpkin and marshmallow. I've even seen people swirl in some white chocolate chips for a different flavor profile. And for that true s'mores essence, a little secret hack is to crush some graham crackers finely and either fold a tablespoon or two into the dough with the chocolate chips, or sprinkle them on top of the cookies before baking for an added crunch and flavor. Now, if you're like me and sometimes you're craving that classic s'mores cookie without the pumpkin, it's totally doable to adapt this recipe! To make a more traditional s'mores cookie, you'd generally omit the pumpkin puree and pumpkin pie spice. You might need to adjust the wet ingredients slightly to maintain moisture and binding – sometimes a little extra oil (like coconut or vegetable oil) or a tiny bit more nut butter can work as a substitute for the pumpkin puree's moisture. Then, you'd amp up the classic s'mores elements, ensuring plenty of graham cracker crumbs (either in the dough or pressed on top) and, of course, your favorite chocolate and marshmallows. Storage is also key to keeping these treats delicious. Once completely cooled, I like to store my s'mores cookies in an airtight container at room temperature for up to 3-4 days. If you want to enjoy that fresh-out-of-the-oven gooeyness again, a quick 10-15 seconds in the microwave will do the trick, bringing those marshmallows and chocolate back to their melty best. They're perfect with a glass of cold milk, a warm cup of coffee, or even alongside a scoop of vanilla ice cream for an extra indulgent dessert. Enjoy experimenting and happy baking!
