Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin spice with gooey vegan marshmallows and rich semi-sweet chocolate chips, all nestled in a soft almond butter and almond flour cookie. Perfect for fall or anytime you crave a festive treat with a soft, chewy texture and delightful s’mores-inspired topping.
Ingredients
Scale
Wet Ingredients
- 1/2 cup almond butter
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
Dry Ingredients
- 1/4 cup almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, combine the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir well until the mixture is smooth and thoroughly blended.
- Whisk dry ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Scoop and add marshmallows: Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet in 12 even portions. Place a few vegan mini marshmallows on top of each cookie dough ball to replicate the s’mores effect.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the cookies are set but still soft in the center.
- Cool and serve: Remove the baking sheet from the oven and let the cookies cool slightly on the sheet before transferring them to a wire rack or plate for serving. Enjoy warm for gooey marshmallow goodness.
Notes
- For a gluten-free option, ensure the pumpkin pie spice and baking soda are gluten-free certified.
- You can substitute the egg with a flax egg to make this recipe vegan, but the marshmallows must remain vegan to keep the recipe fully vegan.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If mini vegan marshmallows are unavailable, chop regular marshmallows into small pieces and use if diet allows.
- You can add chopped nuts or oatmeal for extra texture if desired.
