Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (blotted with paper towels)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 12 large marshmallows (cut in half) or 1 cup mini marshmallows
- Extra graham cracker pieces for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take your pumpkin puree and spread it onto a plate covered with paper towels. Press more paper towels on top to soak up the excess moisture. This ensures your cookies stay chewy rather than becoming too spongy or cakey.
- In a large mixing bowl or a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes. Add the egg yolk, vanilla extract, and the blotted pumpkin puree. Beat again until everything is well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the chocolate chips by hand using a spatula.
- Scoop about 1.5 to 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 11 minutes. The edges should be set, but the centers might still look slightly soft. Remove the pans from the oven but keep the oven on (or switch to the broiler setting if you are brave).
- Immediately press a marshmallow half (sticky side down) onto the center of each warm cookie. Place the baking sheets back into the oven for 1 to 2 minutes, or under the broiler for 30 to 60 seconds. Watch them very closely! Once the marshmallows are puffed and golden brown, remove the cookies from the oven. Top with a small piece of graham cracker and let them cool on the pan for 10 minutes before moving to a wire rack.
- Cook Time: 37 minutes