Pumpkin S'mores Cookies
These Pumpkin S'mores Cookies are the ultimate sweet treat and the perfect way to welcome fall vibes. With a chewy cookie exterior and stuffed with a deliciously gooey marshmallow, these cookies will be your favourite fall cookie.
Ingredients
- ½ cup non-dairy butter or margerine room temperature
- 1 cup brown sugar
- ⅓ cup pumpkin puree
- ½ cup non-dairy milk
- ½ tbsp vanilla extract
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 pkg vegan marshallows My Dandies
- ½-¾ cup chocolate chips Enjoy Life
Instructions
- Preheat oven to 350℉. In a large bowl, add the brown sugar and margarine to the bowl and mix. Add the remaining wet ingredients to the bowl: pumpkin puree, non-dairy milk, vanilla extract and stir to combine.
- In another medium bowl, add dry ingredients: gluten-free flour, baking powder, baking soda, salt and whisk together.
- Add the dry ingredients to the wet ingredients, adding a little at a time and mix. Be careful not to over-mix. Add in chocolate chips and stir.
- If using a silicone mold or muffin tin, lightly spray with oil and 1-2 tbsp of dough to cover the bottom. Add half a marshmallow and put another 1-2 tbsp of dough on top, spreading to cover.
- Bake for 23-25 minutes until golden.
Notes
Tip: The cookies will be risen due to the marshmallows. Gently pat them down and reshape them while hot. They will harden and continue to cook as they cool.