Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and pumpkin puree.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips, marshmallows, and graham cracker crumbs.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, don’t overbake these cookies – they should be soft and chewy. Store in an airtight container at room temperature for up to 5 days. The marshmallows may become sticky over time, but they’ll still taste delicious!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 20
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 30