Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin pie spice with the classic s’mores combination of chocolate and marshmallows. Made with almond butter and almond flour, these soft and chewy cookies are perfect for fall and have a vegan-friendly twist when using vegan marshmallows.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1/4 packed cup almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, use a wooden spoon to mix together the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.
- Whisk dry ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt thoroughly to ensure even distribution of spices and leavening.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Then fold in the semi-sweet chocolate chips gently to distribute evenly without over-mixing.
- Incorporate marshmallows: Place 2-3 vegan mini marshmallows into your cookie scoop, then scoop the cookie batter over them so the marshmallows are partially visible on top but still embedded in the dough. Portion the dough onto the prepared baking sheet.
- Add extra chocolate chips: Optionally, sprinkle extra chocolate chips or chunks on top of each cookie for extra chocolatey goodness.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set and the tops are lightly golden.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet before serving to let them set and prevent the marshmallows from sticking.
Notes
- I recommend using vegan marshmallows because they maintain their shape and do not melt completely into the cookie batter like regular marshmallows.
- If you use regular mini marshmallows, be aware they will melt into the cookie and create a different texture.
- The almond flour and almond butter provide a gluten-free base, but always check labels if you have strict dietary restrictions.
- These cookies are best enjoyed fresh but can be stored in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
