The Best Pumpkin S’mores Cookies – Easy, Gooey, and Gluten-Free!
Pumpkin S’mores Cookies are gooey, chocolatey, and packed with pumpkin spice flavor. Made gluten-free with almond butter and almond flour, these cookies are chewy, delicious, and filled with melty marshmallows and chocolate for the ultimate fall-inspired treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp vanilla extract
1/4 packed cup almond flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan mini marshmallows
1/2 cup semi-sweet chocolate chips or chunks
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter, brown sugar, pumpkin puree, vanilla, and egg until well combined.
3. In another bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt.
4. Add dry mixture to wet mixture and stir until fully combined.
5. Fold in chocolate chips.
6. Place 2–3 marshmallows into your cookie scoop, then scoop cookie dough so marshmallows sit near the top but still mixed in. Portion onto baking sheet.
7. Sprinkle extra chocolate chips on top if desired.
8. Bake 10–12 minutes, remove from oven, let cool slightly, and enjoy.
Notes
For best results, use vegan marshmallows as they hold their shape better during baking. Regular marshmallows will melt more into the dough.
Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Sprinkle extra chocolate chunks on top before baking for bakery-style cookies.
Find it online: https://cookingwithramsay.com/pumpkin-smores-cookies-recipe/