Pumpkin S’mores Cookies Recipe
Introduction
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin spice with the classic gooeyness of s’mores. Soft almond butter cookies studded with chocolate chips and mini marshmallows make for a deliciously autumnal treat perfect for any season.
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
- Step 1: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, mix together almond butter, brown sugar, pumpkin puree, vanilla extract, and egg using a wooden spoon until well combined.
- Step 3: In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
- Step 4: Add the dry ingredients to the wet ingredients and stir until fully incorporated. Fold in the chocolate chips gently.
- Step 5: Place 2-3 mini marshmallows into your cookie scoop, then scoop up the cookie batter so the marshmallows are on top but still mixed throughout the dough. Portion onto the baking sheet.
- Step 6: Optionally, sprinkle additional chocolate chips or chunks on top of each cookie.
- Step 7: Bake for 10-12 minutes until the cookies are set. Remove from oven and let cool before enjoying.
Tips & Variations
- Use vegan mini marshmallows to prevent them from melting fully into the dough, keeping the signature s’mores gooey texture.
- If you use regular marshmallows, expect them to melt more, creating pockets of sweetness throughout the cookie.
- For a nut-free option, try substituting the almond butter and almond flour with sunflower seed butter and sunflower seed flour.
- Add a pinch of sea salt on top before baking to enhance the chocolate flavor.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm gently in the oven or microwave to restore gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nut butters instead of almond butter?
Yes, peanut butter or cashew butter can be used, but note that flavors and cookie texture may vary slightly.
Are these cookies suitable for vegans?
They can be made vegan by substituting the egg with a flax or chia egg and using vegan mini marshmallows and dairy-free chocolate chips.
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Pumpkin S’mores Cookies Recipe
- Total Time: 22 minutes
- Yield: Approximately 12 cookies 1x
- Diet: Gluten Free
Description
These Pumpkin S’mores Cookies combine the warm flavors of pumpkin and pumpkin pie spice with gooey marshmallows and melty chocolate chips for a delicious fall-inspired treat. Using almond butter and almond flour makes these cookies moist and slightly nutty, while the vegan mini marshmallows add the perfect s’mores texture without melting completely into the dough. Quick to prepare and baked to golden perfection, they’re a cozy dessert perfect for autumn gatherings or anytime you crave a seasonal indulgence.
Ingredients
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
Add-ins
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, use a wooden spoon to combine almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir well until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt. This helps to evenly distribute the leavening and spices throughout the batter.
- Mix Dry Into Wet: Add the dry ingredients to the wet mixture and stir until all components are thoroughly incorporated into a thick cookie dough. Then fold in the semi-sweet chocolate chips gently, distributing them evenly without overmixing.
- Add Marshmallows and Portion Cookies: Place 2-3 vegan mini marshmallows into your cookie scoop, then fill the scoop with cookie dough. Position the marshmallows so they remain visible on top but are mixed into the batter slightly. Scoop the dough onto the prepared baking sheet, spacing each cookie to allow spreading.
- Optional Topping: For extra chocolatey goodness, sprinkle additional chocolate chips or chunks atop each cookie before baking.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, until edges are golden and cookies are set. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious pumpkin s’mores cookies!
Notes
- I recommend using vegan mini marshmallows to prevent them from melting completely into the cookie dough, maintaining a soft, gooey texture typical of s’mores.
- If you use regular mini marshmallows, be aware they will melt more into the batter while baking, creating a different texture.
- Almond flour and almond butter keep these cookies gluten-free and add a subtle nuttiness.
- You can substitute light brown sugar with coconut sugar for a slightly different flavor profile.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 to 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, s’mores cookies, fall dessert, almond butter cookies, vegan marshmallow cookies, gluten free cookies, pumpkin pie spice, holiday treats
