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Pumpkin S’mores Cookies Recipe

Pumpkin S'mores Cookies Recipe
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★★★★★

4.8 from 15 reviews

These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with gooey marshmallows and rich chocolate chips for a delightful seasonal treat. Made with creamy almond butter and almond flour, these cookies are a perfect gluten-free dessert that captures the essence of fall camping nights around a fire.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 1/4 packed cup almond flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Mix-ins and Toppings

  • 1/2 cup vegan mini marshmallows
  • 1/2 cup semi-sweet chocolate chips or chunks
  • Optional extra chocolate chips or chunks for sprinkling

Instructions

  1. Preheat Oven: Set the oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, use a wooden spoon to blend the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir until a uniform cookie dough forms. Fold in the semi-sweet chocolate chips gently to incorporate.
  5. Add Marshmallows: Using a cookie scoop, place 2-3 vegan mini marshmallows inside and then scoop up the cookie batter so the marshmallows sit on top but are also embedded within the dough. Portion the scoops onto the prepared baking sheet.
  6. Optional Toppings: Sprinkle extra chocolate chips or chunks on each cookie if desired to enhance the chocolatey flavor and appearance.
  7. Bake: Place the cookies in the preheated oven and bake for 10-12 minutes until edges are set and cookies are lightly golden.
  8. Cool and Serve: Remove the cookies from the oven, allow them to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

  • Use vegan mini marshmallows to keep the recipe dairy-free and suitable for vegan diets.
  • Almond flour keeps these cookies gluten-free; do not substitute with regular flour if gluten-free is desired.
  • If you prefer a sweeter cookie, increase brown sugar by 1-2 tablespoons.
  • For a stronger pumpkin flavor, add an extra 1/8 cup pumpkin puree but reduce almond butter slightly to maintain dough consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • You can freeze unbaked cookie dough balls for up to 1 month; bake directly from frozen, adding 2 extra minutes to baking time.

Nutrition

Keywords: Pumpkin Cookies, S'mores Cookies, Gluten Free Cookies, Vegan Marshmallows, Fall Dessert, Almond Flour Cookies, Pumpkin Spice

Find it online: https://kitchenbyrita.com/pumpkin-smores-cookies-recipe/