Indulge in Irresistible Pumpkin S’mores Cookies Today!
The Secret to Decadent Pumpkin S’mores Cookies
There’s something magical about the combination of pumpkin and s’mores, especially when it comes to creating the ultimate treat: Pumpkin S’mores Cookies. These delightful cookies are a perfect fusion of fall flavors and classic campfire nostalgia, featuring gooey vegan marshmallows and rich chocolate that melt in your mouth with every bite. The hints of pumpkin and warm pumpkin spice bring a cozy vibe to this dessert that will leave your friends and family raving.
Why You’ll Love This Pumpkin S’mores Cookies
– They are gluten-free, making them suitable for various dietary needs.
– The blend of almond butter and pumpkin puree creates an incredibly moist texture.
– Easy to prepare in under 30 minutes—perfect for last-minute gatherings.
– Vegan marshmallows add a fun twist while staying true to the s’mores theme.
– Each cookie is packed with irresistible flavors that capture the essence of autumn.
Preparation Phase & Tools to Use
Before you start baking these scrumptious cookies, gather a few essential tools to make the process seamless.
– Mixing bowls: You’ll need at least two—one for wet ingredients and another for dry.
– Wooden spoon: Ideal for mixing everything together without overworking the dough.
– Baking sheet: A lined baking sheet ensures easy cleanup and prevents sticking.
– Cookie scoop: This helps portion out your cookie dough evenly for consistent baking.
– Parchment paper: Use this to line your baking sheet for non-stick baking.
Preparation Tips
For perfect Pumpkin S’mores Cookies, make sure to measure your ingredients accurately, especially the pumpkin puree, as too much moisture can affect the texture. Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack; this helps them set properly. Don’t hesitate to experiment with additional mix-ins like chopped nuts or different types of chocolate chips!
Ingredients for this Pumpkin S’mores Cookies
– 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
Pumpkin S’mores Cookies
If you’re a fan of cozy fall flavors and sweet treats, then you’re in for a delightful surprise with these Pumpkin S’mores Cookies. They are soft, chewy, and bursting with the warm spices of pumpkin pie, all while being gluten-free! The combination of creamy almond butter, gooey vegan marshmallows, and rich chocolate makes each bite feel like a warm hug on a chilly day. Let’s dive into this delicious recipe together!
Step-by-Step Instructions
Step 1: Preheat Your Oven
Before you start mixing your ingredients, preheat your oven to 375 degrees F. This step is essential as it ensures your cookies bake evenly and come out perfectly chewy on the inside while slightly crisp on the outside.
Step 2: Mix the Wet Ingredients
In a large bowl, grab your trusty wooden spoon and combine the creamy unsweetened almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir these lovely ingredients together until they are well blended. The almond butter should be creamy and smooth, forming a luscious base for your cookie dough.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt. This mix is where all those cozy autumn flavors come into play! Make sure there are no clumps in the almond flour so that everything incorporates beautifully when added to the wet mixture.
Step 4: Unite Wet and Dry Ingredients
Now it’s time to bring both mixtures together! Add the dry ingredients to your wet mixture and stir gently until fully combined. Be careful not to overmix; you want it just right! At this stage, fold in the semi-sweet chocolate chips or chunks for that decadent chocolatey goodness.
Step 5: Prepare for Baking
Using a cookie scoop or spoon, portion out the dough onto your lined baking sheet. Here’s a fun tip: take 2-3 vegan mini marshmallows and nestle them right into each scoop of batter. You want them peeking out just a bit so they melt beautifully during baking!
Step 6: Optional Chocolate Topping
If you’re feeling extra indulgent (and who isn’t?), sprinkle some additional chocolate chips or chunks on top of each cookie before they go into the oven. This little touch adds even more chocolatey goodness!
Step 7: Bake Your Cookies
Pop your baking sheet into the preheated oven and bake for 10-12 minutes. Keep an eye on them; once they’re lightly golden around the edges but still soft in the center, they’re ready to come out! Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
These Pumpkin S’mores Cookies are wonderfully versatile! If you’re looking to switch things up or accommodate dietary preferences, try substituting almond butter with sunflower seed butter for a nut-free option. You can also add nuts like pecans or walnuts for an added crunch or swap in different types of chocolate chips—dark chocolate or white chocolate can lend new flavor dimensions as well. To elevate these cookies further, consider adding a sprinkle of sea salt just before serving; it enhances all those sweet flavors beautifully.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can prevent proper mixing; make sure everything is at room temperature.
– Overbaking can lead to dry cookies; keep an eye on them as they bake.
– Forgetting to line your baking sheet may result in sticking cookies.
– Not measuring ingredients accurately can affect texture and taste; use measuring cups for best results.
Storage Instructions
Once you’ve enjoyed your fresh batch of Pumpkin S’mores Cookies, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the cookies by placing them in a freezer-safe bag or container; they’ll last up to three months! To reheat from frozen, simply pop them in the microwave for about 15 seconds until warmed through.
Estimated Nutrition
– Calories: Approximately 120 per cookie
– Protein: 3g
– Fat: 5g
– Carbohydrates: 17g
Frequently Asked Questions
Can I make these cookies vegan?
Yes! This recipe is already dairy-free since it uses vegan marshmallows and almond butter instead of traditional butter.
How do I know when my cookies are done baking?
Look for lightly golden edges and a soft center. They will continue to cook slightly after being removed from the oven due to residual heat.
Can I use other nut butters?
Absolutely! Feel free to substitute with peanut butter or cashew butter if you prefer those flavors.
What if I don’t have pumpkin puree?
You can use unsweetened applesauce as an alternative if needed—it will provide moisture but might alter the flavor slightly.
How do I enhance that pumpkin spice flavor?
Consider increasing the amount of pumpkin pie spice if you love that warm spiciness more pronounced!
Conclusion
I hope you feel inspired to whip up these Pumpkin S’mores Cookies—they’re perfect for sharing with friends or enjoying all by yourself with a nice cup of tea or coffee! Don’t forget to let me know how yours turn out; I can’t wait to hear about your delicious creations!
Pumpkin S'mores Cookies
Ingredients
Method
- Preheat your oven to 375 degrees F.
- In a large bowl, mix almond butter, brown sugar, pumpkin puree, vanilla extract, and egg until well blended.
- In another bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
- Combine the wet and dry ingredients, stirring gently until fully combined. Fold in chocolate chips.
- Portion out the dough onto a lined baking sheet, adding mini marshmallows on top.
- Optional: Sprinkle additional chocolate chips on top before baking.
- Bake for 10-12 minutes until lightly golden around the edges. Cool on the baking sheet before transferring to a wire rack.
