Ingredients
Scale
- 1 Cup unsalted butter, at room temperature
- ¾ Cup brown sugar, packed
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 egg, large
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 Teaspoon food coloring, orange, optional
- Optional Toppings: ½ Cup chocolate chips, mini marshmallows, graham crackers, crushed
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring if using).
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Top each cookie with extra marshmallows, chocolate chips, or graham crackers.
- Bake for 12-14 minutes until edges are golden but centers are soft.
- Cool on the baking sheet before transferring to a wire rack.
- Serve at room temperature.
Notes
- Graham cracker crumbs add texture but can be omitted.
- Watch marshmallows closely to prevent burning.
- These cookies freeze well for up to 3 months.
- Best served at room temperature.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg