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Pumpkin S’mores Cookies

Irresistible Pumpkin S’mores Cookies Your Fall Must-Have

Enjoy these delightful Pumpkin S’mores Cookies, a perfect blend of fall flavors and summer nostalgia.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup Creamy Unsweetened Almond Butter Substitute with tahini or sunbutter if nut allergies are a concern.
  • ¾ cup Light Brown Sugar Can be swapped with coconut sugar for a lower glycemic index.
  • 1 large Egg Use a flax egg for a vegan option.
  • ½ cup Pumpkin Puree Both canned or homemade options work perfectly.
  • 1 teaspoon Vanilla Extract
  • 2 cups Almond Flour Can be replaced with gluten-free all-purpose flour.
  • 1 teaspoon Pumpkin Pie Spice Feel free to create your own mix.
  • ½ teaspoon Baking Soda
  • 1 pinch Salt
Filling
  • 1 cup Vegan Mini Marshmallows Be sure to avoid regular marshmallows.
  • 1 cup Semi-Sweet Chocolate Chips or Chunks Opt for dark chocolate chips for a healthier twist.

Equipment

  • oven
  • mixing bowl
  • Whisk or spatula
  • baking sheet
  • parchment paper
  • Cookie scoop or tablespoon

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond butter, brown sugar, pumpkin puree, vanilla extract, and egg. Mix until smooth.
  3. In another bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
  4. Combine wet and dry ingredients, then fold in chocolate chips.
  5. Portion out the dough onto the baking sheet, placing 2-3 marshmallows on top of each mound.
  6. Sprinkle additional chocolate chips on top if desired.
  7. Bake for 10-12 minutes until edges are golden.
  8. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 120mgFiber: 2gSugar: 6gCalcium: 50mgIron: 1mg

Notes

Use vegan marshmallows for best results and skip refrigerating the dough to maintain texture. Store in an airtight container at room temperature for up to 1 week.

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