Pumpkin S'mores Cookies
These ooey-gooey pumpkin s’mores cookies are gluten-free and perfect with milk, ice cream, or even another pumpkin dessert!
Servings: 15 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!
Notes
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!