Pumpkin s’mores cookies

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Fall and pumkins are my favorites (Yes, I’m one of those!). I always try to cook as many apple, pumkin and squash dishes as possible during this season since it doesn’t last very long. I don’t have a sweet tooth and I avoid baking deserts because I know I won’t eat them!!! But pumkin deserts are usually less sweet which makes it ok for me. I found this receipe last week while I was looking for some ideas of food to cook over the campfire. I obviously modified it but loved the original idea. If you worry that it won’t be sweet enough, you can easily add more chocolate and/or marshmallows to make it sweeter.  Hope you enjoy our family’s new fall classic as much as us.

Pumkin s'mores cookies

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Prep Time 15 mins
Servings 12 cookies

Ingredients

  • 1 Egg
  • 1/2 cup Peanut butter (can be replaced by almond butter)
  • 1/2 cup Brown sugar (can be replaced with coconut sugar)
  • 1/4 cup Canned pumkin puree (homemade can be too liquid)
  • 1 tsp. Pure vanilla
  • 1/4 cup Gluten free flour (can be substituted with almond flour BUT you'll get more of a soft cookie)
  • 2 tsp. Pumkin pie spice
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1/2 cup Semi-sweet chocolate chips

Toppings

  • 1 tsp. Semi-sweet chocolate chips
  • 3-4 Mini marshmallows

Pumkin pie spice

  • 3 Tbs. Cinnamon
  • 2 tsp. Ground ginger
  • 2 tsp. Nutmeg
  • 1 1/2 tsp. Ground allspice
  • 1 1/2 tsp. Ground cloves

Instructions

  • Preheat the oven at 375F.
  • Mix the peanut butter, egg, vanilla, pumkin puree and brown sugar together until smooth.
  • Add the flour, baking soda, salt and pumkin spice to the wet ingredients.
  • Add the chocolate and stir until all mixed together.
  • Use a table spoon to scoop the dough on a baking sheet, using parchment paper.
  • Sprinkle some more chocolate chips on top and add 3-4 marshmallows on top of the cookie dough.
  • Cook for 10-12 minutes. Let cool before eating and enjoy!