Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (blotted with a paper towel)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 12 large marshmallows (cut in half)
- 1 extra graham cracker, crushed (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Take your 1/2 cup of pumpkin puree and spread it onto a plate. Press a paper towel firmly onto the puree to soak up excess moisture. Repeat this twice until the pumpkin is thick and concentrated. This step is crucial for preventing a cakey texture.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 2–3 minutes until the mixture looks pale and fluffy. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Add the blotted pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until well combined. The mixture may look slightly curdled at this stage due to the moisture in the pumpkin, but it will smooth out once you add the dry ingredients.
- In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt. Turn the mixer to low and gradually add the dry ingredients to the wet mixture. Mix until just combined. Fold in the chocolate chips by hand using a spatula to avoid overworking the dough.
- Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them on the prepared baking sheets, spaced 2 inches apart. Bake for 10 minutes. The edges should be set, but the centers should still look slightly soft.
- Remove the cookies from the oven. Immediately press a marshmallow half (sticky side down) into the center of each hot cookie. Turn your oven to the “Broil” setting. Place the cookies back in the oven for 1–2 minutes. Watch them very closely! Once the marshmallows turn golden brown and toasted, remove the pans immediately. Sprinkle with extra graham cracker crumbs while the marshmallows are still tacky.
- Allow the cookies to cool on the baking sheet for at least 10 minutes. This allows the cookie base to firm up and the marshmallow to set slightly. Transfer to a wire rack to cool completely or serve warm for a gooey campfire experience.
- Cook Time: 37 minutes