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Toasted Marshmallow Pumpkin S'mores Cookies with Graham Crumbs

Pumpkin s'mores cookies combine pumpkin puree, graham cracker crumbs, and semisweet chocolate chips in soft-centered cookies. A brief broil toasts a marshmallow half on top of each cookie until puffed and golden.
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Prep Time 20 minutes
Cook Time 16 minutes
Chilling 30 minutes
Total Time 1 hour 6 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 tsp neutral oil for greasing the baking sheet
  • 0.5 cup unsalted butter melted and cooled
  • 0.67 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.75 cup graham cracker crumbs
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp table salt
  • 0.75 cup semisweet chocolate chips
For the topping
  • 6 marshmallows large, halved crosswise

Equipment

  • 1 18x13-inch broiler-safe metal baking sheet

Method
 

Make the cookies
  1. Heat the oven to 350°F with a rack in the center.
  2. Lightly grease an 18x13-inch broiler-safe metal baking sheet with the oil.
  3. In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and vanilla until smooth.
  4. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, pumpkin pie spice, and salt.
  5. Fold the dry ingredients into the pumpkin mixture just until no dry streaks remain.
  6. Fold in the chocolate chips.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Divide the dough into 12 equal portions, about 1/4 cup each, and arrange them at least 3 inches apart on the prepared baking sheet.
  9. Bake for 13–15 minutes, until the edges are set and the centers look soft.
Toast the marshmallows
  1. Set the oven to high broil and position the rack about 6 inches below the broiler element.
  2. Press one marshmallow half, cut side up, onto each cookie.
  3. Broil for 30–60 seconds, watching continuously, until the marshmallows are puffed and golden.
Cool the cookies
  1. Let the cookies cool on the baking sheet for 10 minutes.
  2. Transfer them to a wire rack.

Notes

For evenly toasted tops, watch the cookies continuously while broiling. Store in an airtight container in the refrigerator for up to 4 days; freeze without marshmallow topping for up to 2 months. For a dairy-free variation, use dairy-free butter and chocolate chips and check that the marshmallows are dairy-free.