Description
Pumpkin s’mores cookies made gluten-free with simple ingredients, filled with gooey marshmallows, melted chocolate, and warm pumpkin spice flavor in every bite.
Ingredients
1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp. vanilla extract
1/4 packed cup almond flour
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan mini marshmallows
1/2 cup semi-sweet chocolate chips or chunks
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond butter, brown sugar, pumpkin puree, vanilla, and egg until well combined.
3. In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until fully combined.
5. Fold in the chocolate chips.
6. Place 2–3 marshmallows into your cookie scoop and then scoop up the cookie batter so the marshmallows are mixed in but near the top.
7. Portion cookie dough onto the prepared baking sheet.
8. Sprinkle extra chocolate chips or chunks on top of each cookie, if desired.
9. Bake for 10–12 minutes.
10. Remove from oven, let cool, and enjoy!
Notes
I recommend using vegan marshmallows because they don’t melt into the cookie batter like regular marshmallows. If using regular mini marshmallows, be aware they may melt more into the cookie during baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie