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–+ servings
Pumpkin S’mores Cookies

Delicious Pumpkin S’mores Cookies for Cozy Moments

Warm and inviting Pumpkin S’mores Cookies combine pumpkin and spices with vegan marshmallows and chocolate for a delightful treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Creamy Unsweetened Almond Butter Can use another nut butter if not allergic.
  • 3/4 cup Light Brown Sugar Substitute with coconut sugar for a healthier option.
  • 1 each Flax Egg This vegan alternative works wonderfully in place of a conventional egg.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pumpkin pie filling.
  • 1 teaspoon Vanilla Extract No substitution required.
  • 2 cups Almond Flour Not interchangeable with regular flour without testing.
  • 1 teaspoon Pumpkin Pie Spice No substitution required.
  • 1 teaspoon Baking Soda Essential for texture, no substitutions.
  • 1/4 teaspoon Salt Enhances overall flavor; no substitutions needed.
For the Filling
  • 1 cup Vegan Mini Marshmallows Retain their shape during baking.
  • 1/2 cup Semi-Sweet Chocolate Chips or Chunks Consider using dark chocolate for a richer experience.

Equipment

  • oven
  • baking sheet
  • Mixing Bowls
  • Whisk
  • cookie scoop

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine creamy almond butter, light brown sugar, pumpkin puree, vanilla extract, and flax egg. Stir until smooth.
  3. In a separate bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt together.
  4. Fold the dry mixture into the wet ingredients until no dry flour remains. Mix in the chocolate chips.
  5. Using a cookie scoop, place marshmallows at the bottom of the scoop and fill with cookie batter.
  6. Optionally sprinkle extra chocolate chips on top before baking.
  7. Bake cookies for 10-12 minutes or until the edges are light golden brown.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use pure pumpkin puree to maintain texture and flavor. Avoid overmixing and customize the filling with nuts or pumpkin seeds for extra crunch.

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