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

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

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