Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the blotted pumpkin puree, egg or yolk, vanilla, and optional food coloring. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined without overmixing.
- Fold in the chocolate chips, marshmallows, and graham cracker pieces.
- Use a cookie scoop to form dough balls. Place on the baking sheet with about 2 inches between each.
- Press extra chocolate chips, marshmallows, and graham cracker crumbs onto each dough ball.
- Bake for 12–14 minutes, until edges are golden and centers are soft. Avoid overbaking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, use only an egg yolk. Blot pumpkin thoroughly to prevent cakey texture. Swap flour and graham crackers for gluten-free alternatives if needed. Freeze baked or unbaked cookies for future treats.