Pumpkin S’mores Cookies Recipe :With these Pumpkin S’mores Cookies, you may enjoy in the beautiful tastes that autumn has to offer in a way that is both tasty and satisfying. These cookies are the perfect combination of the comforting warmth of pumpkin spice and the traditional delicacy that is enjoyed around the campfire.
Pumpkin S’mores Cookies Recipe
They are the perfect combination of comfort and nostalgia. Whether they are devoured in the comfort of a crackling fire or with a warm mug of hot chocolate, these scrumptious treats are certain to become a seasonal favourite when they are enjoyed.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Graham crackers, crushed (for topping)
Also see :Â Southwest Chicken Chopped Salad Recipe
Instructions
Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). The butter that has been softened, the granulated sugar, and the brown sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.
When you have well blended the pumpkin puree, egg, and vanilla essence, add them to the mixture. The flour, baking soda, cinnamon, nutmeg, cloves, and salt should be mixed together in a separate basin using a whisk by hand. In order to achieve a smooth dough, gradually incorporate the dry components into the wet ingredients while continuing to mix.
The chocolate chips and micro marshmallows should be folded into the mixture until they are spread equally throughout the dough. Place rounded tablespoons of dough onto the baking sheet that has been prepared, leaving a few inches of space between each one. You can use a cookie scoop or a spoon to achieve this.
Each cookie should have a few bits of crumbled graham crackers pressed onto the top of it in a gentle manner. Bake for ten to twelve minutes in an oven that has been prepared, or until the edges are a golden brown colour. The cookies should be allowed to cool for a few minutes on the baking sheet before being moved to a wire rack to finish cooling entirely.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Total Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 15 mg
- Sodium: 100 mg
- Total Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Sugars: 13 g
- Protein: 2 g
Tips
The use of dark chocolate chips, as opposed to semi-sweet chocolate chips, can result in a more robust flavour. By adding the marshmallows to the cookies halfway through the baking process, rather than incorporating them into the dough, you may achieve a softer texture for the marshmallows.
If you have any cookies left over, you can either freeze them for longer storage or store them in an airtight container at room temperature for up to three days.
FAQ
Q.1) Can I use fresh pumpkin instead of canned?
It is possible to use fresh pumpkin puree in place of canned pumpkin puree. After the pumpkin has been roasted or boiled until it is cooked, it can be pureed until it is smooth.
Q.2) Can I make these cookies gluten-free?
To answer your question, yes, you can substitute ordinary flour with a gluten-free all-purpose flour blend. Make sure that all of the other ingredients are also devoid of gluten-containing substances.
Q.3) Can I omit the marshmallows?
Without a doubt! You have the option of omitting the marshmallows, substituting them with chopped nuts, or adding more chocolate chips depending on your preferences.
