Chewy pumpkin cookies combine gooey chocolate, marshmallow, and crunchy graham crackers for a campfire-inspired treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 3/4 cup canned pumpkin purée (not pumpkin pie filling)
10 - 1 large egg yolk
11 - 2 teaspoons pure vanilla extract
→ Mix-Ins
12 - 1 cup semisweet chocolate chips or chunks
13 - 1 cup mini marshmallows
14 - 3/4 cup graham cracker pieces (about 5 full sheets, broken into small chunks)
# Steps to Follow:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
04 - Add pumpkin purée, egg yolk, and vanilla extract to the sugar mixture. Whisk until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula just until incorporated. Avoid overmixing.
06 - Gently fold chocolate chips, mini marshmallows, and graham cracker pieces into the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and tops appear slightly underbaked.
09 - Allow cookies to cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
