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Monday 05 October 2026 23:23:18 GMT

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Last week I wanted to make the s’mores cookies I made a few weeks ago, but given that it’s October… obviously I had to see if pumpkin would make them even better So I found a recipe from itsaudreybakes and made pumpkin brown butter s’mores cookies and I fear I may have created a problem because these are SO good. brown butter, pumpkin spice, gooey marshmallow, chocolate chunks, and a a little graham cracker crunch… basically everything I want in a fall cookie 🍁🍪 And yes, they are husband and friend approved so I will absolutely be making these again! recipe below if you want to try! - 1/2 cup brown butter - 1/3 cup canned pumpkin puree (spread and blot until moisture is absorbed and puree is dry) - 2/3 cup brown sugar - 1/4 cup sugar - 1 egg yolk - 2tsp vanilla - 1 1/2 cups flour - 1/2 tsp baking soda - 1/2 tsp salt - 1 tsp pumpkin pie spice - 3/4 cup chocolate chips - graham crackers (half piece for each cookie) - marshmallows optional - hershey’s chocolate bar for center s’more (we left it out but add in if you’d like) in a saucepan, brown the butter over medium heat. stir slowly until you smell a strong toffee/nutty small - trust me you will know when it is ready because it smells heavenly! transfer brown butter in a bowl to cool and then mix in sugar, brown sugar, and pumpkin puree. stir together and then add in egg yolk add in flour, baking soda, pumpkin spice, and salt. fold in wet ingredients with dry until combined. then mix in chocolate chips, be careful to not over mix the dough. place the dough in the fridge to chill for 30-45 minutes. while the dough is chilling, place graham cracker halves on a parchment or silicone lined sheet and then add marshmallow on top. (if you’re choosing to add more chocolate place it here, essentially creating a s’more). once the dough is out of the fridge, scoop and flatten with your palms, laying the dough on top of the s’more. fold the edges over and if the center separates and opens, I would encourage you to leave it so the marshmallow in the center cooks to a golden brown. once all of the cookies are placed on top of the s’mores, bake at 350 for 10-12 minutes.

Last week I wanted to make the s’mores cookies I made a few weeks ago, but given that it’s October… obviously I had to see if pumpkin would make them even better So I found a recipe from itsaudreybakes and made pumpkin brown butter s’mores cookies and I fear I may have created a problem because these are SO good. brown butter, pumpkin spice, gooey marshmallow, chocolate chunks, and a a little graham cracker crunch… basically everything I want in a fall cookie 🍁🍪 And yes, they are husband and friend approved so I will absolutely be making these again! recipe below if you want to try! - 1/2 cup brown butter - 1/3 cup canned pumpkin puree (spread and blot until moisture is absorbed and puree is dry) - 2/3 cup brown sugar - 1/4 cup sugar - 1 egg yolk - 2tsp vanilla - 1 1/2 cups flour - 1/2 tsp baking soda - 1/2 tsp salt - 1 tsp pumpkin pie spice - 3/4 cup chocolate chips - graham crackers (half piece for each cookie) - marshmallows optional - hershey’s chocolate bar for center s’more (we left it out but add in if you’d like) in a saucepan, brown the butter over medium heat. stir slowly until you smell a strong toffee/nutty small - trust me you will know when it is ready because it smells heavenly! transfer brown butter in a bowl to cool and then mix in sugar, brown sugar, and pumpkin puree. stir together and then add in egg yolk add in flour, baking soda, pumpkin spice, and salt. fold in wet ingredients with dry until combined. then mix in chocolate chips, be careful to not over mix the dough. place the dough in the fridge to chill for 30-45 minutes. while the dough is chilling, place graham cracker halves on a parchment or silicone lined sheet and then add marshmallow on top. (if you’re choosing to add more chocolate place it here, essentially creating a s’more). once the dough is out of the fridge, scoop and flatten with your palms, laying the dough on top of the s’more. fold the edges over and if the center separates and opens, I would encourage you to leave it so the marshmallow in the center cooks to a golden brown. once all of the cookies are placed on top of the s’mores, bake at 350 for 10-12 minutes.

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Glossy light pink jelly long stiletto press on nails, soft and delicate #pressonnail #uñasgoticas #pinknails #glossynails #cutenails

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