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Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies Recipe
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★★★★★

5 from 9 reviews

These Pumpkin S’mores Cookies are a delicious fall treat combining creamy almond butter, warm pumpkin spice, gooey marshmallows, and rich chocolate chips for a perfect seasonal dessert with a vegan twist.

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

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. 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 fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
  4. Mix Wet and Dry: Add the dry ingredients to the wet ingredients bowl and stir gently until all components are fully incorporated into a uniform dough. Then carefully fold in the semi-sweet chocolate chips.
  5. Prepare Cookies with Marshmallows: Place 2 to 3 vegan mini marshmallows into your cookie scoop before scooping up the dough, ensuring the marshmallows sit on top but are embedded slightly in the cookie dough for a gooey center.
  6. Portion on Baking Sheet: Drop the cookie dough balls onto the prepared baking sheet spaced apart. Optionally, sprinkle additional chocolate chips or chunks on top of each cookie to enhance chocolate flavor and texture.
  7. Bake: Bake in the preheated oven for 10 to 12 minutes until the cookies are set and lightly golden around the edges.
  8. Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your pumpkin s’mores cookies warm or at room temperature.

Notes

  • You can substitute light brown sugar with coconut sugar for a more natural sweetener.
  • Make sure to use vegan mini marshmallows to keep the recipe vegan-friendly.
  • Almond flour can be replaced with another nut flour of choice if preferred.
  • If you want a gluten-free version, ensure all ingredients including baking soda are certified gluten-free.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: pumpkin cookies, vegan s'mores, almond butter cookies, fall dessert, pumpkin spice cookies, gluten-free dessert

Find it online: https://tastybynova.com/pumpkin-smores-cookies-recipe/