Do you have left-over pumpkin puree from another recipe? Try these pumpkin s’mores cookies! No fire pit needed, promise! And as an added bonus, they’re gluten-free which makes them a great dessert for everyone this fall.
Serve with
These ooey-gooey pumpkin s’mores cookies are perfect with milk, ice cream, or even another pumpkin dessert!
Substitutions
Flour – These cookies use almond flour. Almond flour is denser so it’s recommended to almost double the amount if you use all-purpose flour. (Tip: Start with the same amount and increase until you get a normal cookie dough texture.)
Butter – Almond butter is also used in this recipe. If you use regular butter, it’s a one-to-one ratio. Make sure your butter is room temperature so it’s easier to mix!
Storage
These cookies can be stored in an airtight container once they’ve completely cooled. They will last a couple of days on the counter or freeze them to enjoy later!
Check Out
Chewy, Cakey Pumpkin Spice Cookies
Easy Pumpkin Pie Twists
Pumpkin Spice Cannoli Dessert Ball
Pumpkin S’mores Cookies
Ingredients
- ¼ cup pumpkin puree
- 1 egg
- ½ cup almond butter creamy, unsweetened
- ½ cup almond flour packed
- ½ teaspoon baking soda
- ½ cup light brown sugar
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows
- ½ cup chocolate chips or chunks milk or dark
Instructions
- Preheat the oven to 375° F. Line a medium size baking sheet with parchment paper.
- In a large bowl, mix together the almond butter, brown sugar, pumpkin puree, vanilla, and egg until well combined.
- In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt.
- Add the dry ingredient mixture to the wet mixture and stir together until combined. Fold in ¼ cup of the chocolate chips/chunks and ¼ cup of the marshmallows.
- Using a cookie scoop or a large spoon, scoop your cookie dough into medium-sized balls. Portion out onto the baking sheet, leaving several inches between them.
- Bake for 7 minutes.
- Pull your cookie sheet out and top each cookie with several chocolate chips and marshmallows. (Tip: push them in slightly so they partially melt into the cookie while baking!)
- Bake for another 3-4 minutes until the cookies are done and the marshmallows are browning (like a s’more!)
- Remove from the oven, let cool, and enjoy!
