Pumpkin S’mores Cookies

Introduction

Pumpkin S’mores Cookies are the perfect blend of fall flavors and classic campfire treats. These cookies combine the rich taste of pumpkin and the gooey goodness of s’mores into a delightful treat that’s perfect for any occasion. Whether you’re a pumpkin spice aficionado or just looking for a new cookie recipe to try, these Pumpkin S’mores Cookies are sure to impress.

Ingredients Overview

Creating these delicious cookies requires a few key ingredients that make them unique. Here’s what you’ll need:

• 1/2 cup creamy unsweetened almond butter: Adds a rich, nutty flavor.
• 1/2 cup light brown sugar: Provides sweetness and a chewy texture.
• 1 egg: Acts as a binder for the ingredients.
• 1/4 cup pumpkin puree: Adds moisture and a subtle pumpkin flavor.
• 1 tsp. vanilla extract: Enhances the overall flavor.
• 1/4 packed cup almond flour: Keeps the cookies gluten-free.
• 2 tsp. pumpkin pie spice: Infuses the cookies with warm fall spices.
• 1/2 tsp. baking soda: Helps the cookies rise.
• 1/4 tsp. salt: Balances the sweetness.
• 1/2 cup vegan mini marshmallows: Provides the s’mores gooeyness.
• 1/2 cup semi-sweet chocolate chips or chunks: Adds chocolatey goodness.

Step-by-Step Preparation

Mixing the Wet Ingredients

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Mix these ingredients thoroughly with a wooden spoon until well combined and smooth.

Combining the Dry Ingredients

In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt. This ensures that the baking soda and spices are evenly distributed throughout the flour, which will help the cookies bake evenly.

Shaping and Baking the Cookies

Add the dry ingredients to the wet ingredients and stir until everything is mixed together. Fold in the chocolate chips.

Using a cookie scoop, place 2-3 mini marshmallows into the scoop first, then scoop up the cookie batter. This will ensure the marshmallows are on top but still incorporated into the dough. Portion out the cookies onto the prepared baking sheet, spacing them about 2 inches apart.

If desired, sprinkle extra chocolate chips or chunks on top of each cookie for an extra chocolatey finish. Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Pumpkin S’mores Cookies warm or at room temperature!

this RECIPE

Tips for the Perfect Pumpkin S’mores Cookies

Ingredient Substitutions and Variations

• Almond butter: If you have a nut allergy or prefer a different taste, try using sunflower seed butter or tahini.
• Pumpkin puree: For a twist, you can use sweet potato puree instead.
• Vegan mini marshmallows: Regular mini marshmallows work just as well if you’re not vegan.
• Semi-sweet chocolate chips: Feel free to use dark chocolate or white chocolate chips for a different flavor profile.

Common Mistakes to Avoid

• Overmixing the dough: This can make the cookies tough. Mix just until the ingredients are combined.
• Not spacing the cookies: Make sure to space them adequately on the baking sheet to prevent them from spreading into each other.
• Overbaking: Keep an eye on the cookies, as overbaking can make them dry. They should be golden brown on the edges but still soft in the center when you remove them from the oven.

Serving Suggestions

How to Serve Pumpkin S’mores Cookies

Serve these cookies warm for the best gooey marshmallow experience. They’re perfect for an autumn afternoon snack, a holiday cookie platter, or even as a dessert for a cozy evening at home.

Presentation Ideas

For a beautiful presentation, arrange the cookies on a rustic wooden tray lined with a fall-themed napkin. Sprinkle a few mini marshmallows and chocolate chips around the cookies for an inviting look.

Storage Instructions

Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you prefer, you can also freeze the cookies for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes.

FAQ Section

Can I use regular marshmallows?

Yes, you can use regular mini marshmallows if you’re not following a vegan diet. They will work just as well and provide the same gooey texture.

Can I freeze the cookie dough?

Absolutely! You can freeze the cookie dough portions on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When ready to bake, add a couple of extra minutes to the baking time if baking from frozen.

Conclusion

Pumpkin S’mores Cookies are a delightful treat that brings together the best of fall flavors and classic s’mores. They’re easy to make and sure to be a hit with friends and family. Try them out and share the joy of baking these delicious cookies! Don’t forget to share this recipe and subscribe to our blog for more tasty treats.

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