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Ingredients
Scale
- 1 Cup unsalted butter, at room temperature
- ¾ Cup brown sugar, packed
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 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 orange food coloring, optional
- ½ Cup chocolate chips (for topping)
- Extra mini marshmallows (for topping)
- Extra crushed graham crackers (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a bowl until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract; mix well.
- In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Fold in chocolate chips, mini marshmallows, and graham crackers.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Top each cookie with extra mini marshmallows, chocolate chips, and graham cracker pieces.
- Bake for 12 to 14 minutes until edges are golden brown and centers are soft.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Using room temperature butter helps achieve the best texture.
Refrigerate sticky dough for easier handling.
Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg