Description
These cookies are a warm, gooey fusion of your favorite s’mores and everything cozy about fall. Packed with real pumpkin purée, melty chocolate, and toasted marshmallows, they’re chewy in the center with crispy edges and the perfect hint of pumpkin spice. No campfire needed—just one bowl, a whisk, and the magic of your oven. Bake a double batch… because one just isn’t enough.
Ingredients
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1 cup light brown sugar
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2 large eggs (or flax eggs: 2 tbsp flax + 5 tbsp water)
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½ cup pumpkin purée (blot if watery)
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2 tsp vanilla extract
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½ cup almond flour (or ⅓ cup all-purpose)
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4 tsp pumpkin pie spice
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1 tsp baking soda
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½ tsp fine sea salt
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1 cup mini vegan marshmallows
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1 cup semi-sweet chocolate chips or chunks
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Mix wet ingredients in a large bowl until smooth: almond butter, brown sugar, eggs, pumpkin, and vanilla.
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Add dry ingredients: almond flour, pumpkin spice, baking soda, and salt. Stir until just combined.
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Fold in marshmallows and chocolate chips.
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Scoop dough (1.5–2 tbsp per cookie) onto prepared sheets, spacing 2″ apart. Chill 10 mins if dough feels soft.
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Bake 9–11 mins until edges are golden and marshmallows puff. Let cool completely on sheets before moving—crucial for structure!
Notes
• Use parchment for easy release—those marshmallows melt!
• Vegan marshmallows hold shape better; freeze them briefly before mixing for less melt
• Warm before serving for melty, nostalgic joy
- Prep Time: 15 mins
- Cook Time: 10 mins