Description

Pumpkin S’mores Cookies combine the gooey magic of toasted marshmallows with cozy fall spices and rich chocolate—without any flour. These soft, gluten-free cookies are ready in under 25 minutes and bring together all your autumn cravings in one easy-to-make, bite-sized treat.

Ingredients

Scale

120 g creamy unsweetened almond butter
110 g light brown sugar
1 large egg
60 g pumpkin puree
1 tsp (5 ml) vanilla extract
30 g almond flour
2 tsp (4 g) pumpkin pie spice
½ tsp (2.5 g) baking soda
¼ tsp (1.5 g) salt
60 g vegan mini marshmallows
90 g semi-sweet chocolate chips or chunks

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
In a large bowl, stir together almond butter, brown sugar, pumpkin puree, vanilla, and egg until smooth.
In another bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt. Mix dry ingredients into wet ingredients.
Fold in chocolate chips.
Scoop dough and press 2–3 mini marshmallows into each. Cover with more dough.
Place on baking sheet. Optionally top with extra chocolate.
Bake 10–12 minutes until just set and lightly golden.
Cool on the baking sheet before serving.

Notes

Lightly oil hands or scoop to manage sticky dough.

For vegan cookies, use a flax egg and vegan marshmallows and chocolate.

Chopped chocolate gives bakery-style melt puddles.

Cooling helps marshmallow centers set and hold.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American