Chewy pumpkin cookies with marshmallow, chocolate, and graham crackers for a comforting sweet snack.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 3/4 cup canned pumpkin purée (not pumpkin pie filling)
10 - 1 large egg yolk
11 - 2 teaspoons pure vanilla extract
→ Mix-Ins
12 - 1 cup semisweet chocolate chips or chunks
13 - 1 cup mini marshmallows
14 - 3/4 cup graham cracker pieces (about 5 full sheets, broken into small chunks)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
03 - In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth.
04 - Add pumpkin purée, egg yolk, and vanilla extract to the wet mixture; whisk until fully blended.
05 - Gradually fold dry ingredients into the wet mixture until just combined; do not overmix.
06 - Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed.
07 - Scoop heaping tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are set and tops appear slightly underbaked.
09 - Let cookies cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
