Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined. Set aside.
- In a large bowl, beat the butter with brown sugar and granulated sugar for 2-3 minutes until light and fluffy.
- Mix in egg, pumpkin puree, and vanilla extract into the butter-sugar mixture. Beat until combined, then add food coloring if desired.
- Gradually add dry ingredients to wet ingredients, mixing gently. Fold in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for 1-2 hours.
- While the dough chills, cut marshmallows into quarters and break graham crackers into pieces for toppings.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop tablespoon portions of dough onto the sheets, spaced about 2 inches apart. Bake for 8-10 minutes.
- Press marshmallow quarters, chocolate chips, and graham crackers onto cookies while warm, returning them to the oven for 2-4 minutes.
- Allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack.
Nutrition
Notes
Ensure butter is softened for easy mixing. Don’t skip chilling the dough for the best texture. Use enough space between cookies on the baking sheet.