Description
Pumpkin S’mores Cookies are soft, chewy fall treats loaded with gooey marshmallows, rich chocolate chunks, and warm pumpkin spice. Perfect for cozy autumn baking, they’re easy to make, forgiving for beginners, and ideal for sharing with family and friends.
Ingredients
1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp. vanilla extract
1/4 packed cup almond flour
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan mini marshmallows
1/2 cup semi-sweet chocolate chips or chunks
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond butter and brown sugar, mixing until smooth.
Add the egg, pumpkin puree, and vanilla extract, and mix until fully incorporated.
In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Fold in mini marshmallows and chocolate chunks, keeping marshmallows intact.
Scoop cookie dough onto the prepared baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Serve warm or let cool completely.
Notes
Pumpkin S’mores Cookies can be made ahead and stored in an airtight container for up to 3 days.
Dough can be frozen for up to 1 month; bake directly from frozen with 1–2 extra minutes.
Press a few marshmallows on top after baking for extra gooey texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin S'mores Cookies, pumpkin cookies, fall baking