Description
Gooey marshmallow meets classic pumpkin spice in these irresistible s’mores cookies. Rich graham cracker crumbs and chocolate chips meld perfectly, creating a nostalgic autumn treat that invites you to savor childhood memories with a seasonal twist.
Ingredients
Scale
Wet Ingredients:
- ½ cup (120 ml) creamy unsweetened almond butter
- ½ cup (100 g) light brown sugar
- 1 egg
- ¼ cup (60 ml) pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients:
- ¼ cup (30 g) almond flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-Ins:
- ½ cup (85 g) vegan mini marshmallows
- ½ cup (85 g) semi-sweet chocolate chips or chunks
Instructions
- Warm the oven to 375°F and prepare a parchment-lined baking sheet to ensure smooth cookie removal.
- Create a creamy base by vigorously blending almond butter, brown sugar, pumpkin puree, vanilla extract, and egg until the mixture achieves a silky, uniform consistency.
- In a separate vessel, thoroughly combine almond flour, pumpkin pie spice, baking soda, and salt, creating a fragrant dry mixture.
- Gently integrate the dry ingredients into the wet mixture, stirring carefully until a cohesive dough forms. Delicately fold chocolate chips throughout the mixture.
- Strategically embed vegan mini marshmallows into each cookie portion using a cookie scoop, ensuring they’re nestled within the dough but partially exposed.
- Arrange cookie portions on the prepared baking sheet, optionally garnishing with additional chocolate chips for extra indulgence.
- Slide the baking sheet into the preheated oven, allowing cookies to transform for 10-12 minutes until edges turn golden and centers set.
- Extract cookies from the oven and allow them to rest briefly on the baking sheet to stabilize, then transfer to a cooling rack for complete cooling.
- Serve these decadent pumpkin s’mores cookies either warmly fragrant or at ambient temperature for a delightful seasonal treat.
Notes
- Prep ahead by measuring all ingredients before starting to ensure a smooth baking process.
- Chill the dough for 15 minutes if it feels too soft, helping marshmallows stay intact during baking.
- Use parchment paper for easy cookie removal and preventing marshmallows from sticking to the baking sheet.
- Check cookies at 10 minutes to avoid over-browning, as marshmallows can quickly burn.
- Store cookies in an airtight container at room temperature for up to 3 days, keeping them soft and fresh.
- For best texture, let cookies cool completely to allow marshmallows and chocolate to set properly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg