Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup crushed graham crackers (about 4 sheets)
- 3/4 cup chocolate chunks (semi-sweet or dark)
- 3/4 cup mini marshmallows, plus extra for topping
Instructions
- Cream the room-temp butter with both sugars using an electric mixer until light and fluffy.
- Add in pumpkin puree, vanilla extract, and egg yolk. Mix until smooth and slightly orange.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet until just combined. Dough will be sticky.
- Fold in chocolate chunks, crushed graham crackers, and mini marshmallows gently.
- Chill the dough for at least 30 minutes (1 hour is better) to prevent spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1.5 tablespoon-sized dough balls onto the sheet, spaced apart.
- Bake for 10–12 minutes, or until edges are golden and centers are slightly soft.
- Optional: Press a few extra mini marshmallows on top right after baking for extra gooeyness.
- Cool on tray for 5 minutes, then transfer to a wire rack.
Notes
Make sure to use pumpkin puree, not pie filling. Chilling the dough is essential for the best texture. For a gooey center, try stuffing frozen mini marshmallows into the dough balls before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg