Pumpkin S’mores Cookies (Print version)

Soft pumpkin spice cookies with graham crackers, chocolate chunks, and marshmallows added late so they turn gooey and lightly toasted.

# Ingredients:

For the cookie dough

01 - 1/2 cup (120 g) pumpkin puree, blotted
02 - 3/4 cup (170 g) unsalted butter, softened
03 - 3/4 cup (160 g) packed light brown sugar
04 - 1/4 cup (50 g) granulated sugar
05 - 1 large egg yolk
06 - 2 teaspoons vanilla extract
07 - 2 1/4 cups (280 g) all-purpose flour
08 - 1 teaspoon pumpkin pie spice
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon fine salt
12 - 3/4 cup (125 g) semi-sweet chocolate chips
13 - 2 ounces (55 g) milk chocolate, chopped
14 - 5 full graham cracker sheets, crushed into small pieces

For the s’mores topping

15 - 9 large marshmallows, halved, or 1 cup mini marshmallows
16 - 2 ounces (55 g) milk chocolate, chopped
17 - 2 full graham cracker sheets, broken into small pieces

# Instructions:

01 - Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Spread the pumpkin puree on folded paper towels and press gently until some moisture is absorbed. Measure 1/2 cup after blotting if possible.
03 - Beat the butter, brown sugar, and granulated sugar until smooth and creamy. Mix in the blotted pumpkin, egg yolk, and vanilla until combined.
04 - In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir into the wet mixture just until a soft dough forms.
05 - Fold in the chocolate chips, chopped milk chocolate, and crushed graham crackers. Chill the dough for 20 minutes so it is easier to scoop.
06 - Scoop 2 tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 minutes.
07 - Remove the pan from the oven. Press marshmallows, extra chocolate, and graham cracker pieces onto each cookie. Bake 4-6 minutes more, until the edges are set and the marshmallows are puffed and lightly golden.
08 - Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve slightly warm or fully cooled.

# Good to know:

01 - Blotting the pumpkin helps keep the cookies chewy instead of cakey.
02 - Add marshmallows near the end of baking so they stay gooey and visible.
03 - Best eaten warm the day they are baked.

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