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Ludovica De Donato
Ludovica De Donato
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Sunday 08 November 2026 01:10:20 GMT
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Gooey Pumpkin S’mores Cookies 🍪 🎃 Ingredients * ½ cup (120 g) pumpkin purée * ¾ cup (150 g) brown sugar * ¼ cup (50 g) granulated sugar * ½ cup (113 g) unsalted butter, melted and slightly cooled * 1 large egg * 1 tsp vanilla extract * 1¾ cups (220 g) all-purpose flour * 1 tsp baking soda * 1½ tsp pumpkin pie spice * ½ tsp cinnamon * ½ tsp salt * ¾ cup (120 g) milk chocolate chips * ½ cup (60 g) crushed Graham crackers * ½ cup (50 g) mini marshmallows For topping: * Extra milk chocolate * Mini marshmallows * Graham cracker pieces Instructions 1. Add the pumpkin purée to a bowl. 2. Mix in the brown sugar and granulated sugar. 3. Add the melted butter, egg, vanilla and salt, then mix until smooth. 4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice and cinnamon. 5. Gradually add the dry ingredients to the pumpkin mixture and mix just until combined. 6. Fold in the milk chocolate chips, Graham cracker pieces and mini marshmallows. 7. Chill the dough for 30–45 minutes. 8. Scoop the dough into large balls, about 80–90 g each. 9. Bake at 350°F (175°C) for approximately 11–14 minutes. 10. Add extra marshmallows and chocolate on top during the last 2–3 minutes of baking. 11. Let them cool on the baking sheet for about 10 minutes. They should still look soft in the center, that’s how you get that gooey middle. 🤎 #chocolatechipcookie #smores #pumpkin #Recipe #baking
Gooey Pumpkin S’mores Cookies 🍪 🎃 Ingredients * ½ cup (120 g) pumpkin purée * ¾ cup (150 g) brown sugar * ¼ cup (50 g) granulated sugar * ½ cup (113 g) unsalted butter, melted and slightly cooled * 1 large egg * 1 tsp vanilla extract * 1¾ cups (220 g) all-purpose flour * 1 tsp baking soda * 1½ tsp pumpkin pie spice * ½ tsp cinnamon * ½ tsp salt * ¾ cup (120 g) milk chocolate chips * ½ cup (60 g) crushed Graham crackers * ½ cup (50 g) mini marshmallows For topping: * Extra milk chocolate * Mini marshmallows * Graham cracker pieces Instructions 1. Add the pumpkin purée to a bowl. 2. Mix in the brown sugar and granulated sugar. 3. Add the melted butter, egg, vanilla and salt, then mix until smooth. 4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice and cinnamon. 5. Gradually add the dry ingredients to the pumpkin mixture and mix just until combined. 6. Fold in the milk chocolate chips, Graham cracker pieces and mini marshmallows. 7. Chill the dough for 30–45 minutes. 8. Scoop the dough into large balls, about 80–90 g each. 9. Bake at 350°F (175°C) for approximately 11–14 minutes. 10. Add extra marshmallows and chocolate on top during the last 2–3 minutes of baking. 11. Let them cool on the baking sheet for about 10 minutes. They should still look soft in the center, that’s how you get that gooey middle. 🤎 #chocolatechipcookie #smores #pumpkin #Recipe #baking
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