Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips or chunks
- Optional: graham crackers for topping or mixing
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone mats.
- Whisk together the flour, baking soda, salt, and spices in a medium bowl.
- Cream the softened butter and brown sugar in a large bowl until fluffy.
- Add pumpkin puree, egg, and vanilla; mix until well combined.
- Gradually incorporate dry ingredients into wet, mixing just until combined.
- Gently fold in mini marshmallows and chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown.
- Cool briefly on the baking sheet, then transfer to wire racks. Toast marshmallows on top if desired.
Notes
- For extra flavor, sprinkle a little extra cinnamon on top before baking.
- Use gluten-free all-purpose flour to make the cookies gluten-free.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg