Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Mini marshmallows
- Chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- Using a mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, pumpkin puree, and vanilla extract. Beat until well combined. Gradually mix in the dry ingredients, just until combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes. About 5 minutes before baking ends, gently press mini marshmallows and chocolate chips into each cookie. Return to oven until marshmallows are golden and melted.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Best enjoyed slightly warm or at room temperature.
Notes
- You can add crushed graham crackers on top before baking for extra crunch.
- For dairy-free options, use dairy-free chocolate and marshmallows.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg