Spiced pumpkin cookie base, gooey chocolate, and toasted marshmallows—ideal for autumn gatherings or relaxing nights.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 3/4 cup unsalted butter, softened
08 - 1 cup packed brown sugar
09 - 1/2 cup granulated sugar
10 - 1 large egg
11 - 1 cup pumpkin puree
12 - 2 teaspoons pure vanilla extract
→ S’mores & Mix-ins
13 - 1 cup semi-sweet chocolate chips
14 - 1 cup mini marshmallows, plus extra for topping
15 - 1 cup graham cracker pieces, reserve some for topping
16 - 1/2 cup milk chocolate chunks, optional, for topping
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
03 - In a large bowl, cream together butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Beat in the egg, then mix in pumpkin puree and vanilla extract until smooth.
04 - Gradually add the dry ingredient mixture into the wet ingredients, stirring just until incorporated.
05 - Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
06 - Evenly spread the batter into the prepared pan. Top with reserved marshmallows, graham cracker pieces, and milk chocolate chunks if desired.
07 - Place the pan in the oven and bake for 28 to 32 minutes, or until the edges are golden and the center is just set. Avoid overbaking.
08 - Remove the pan from the oven and transfer to a wire rack. Allow to cool for 15 minutes before releasing the springform. Serve warm for best gooey texture.
