Pumpkin S’mores Cookies Vegan (Print View)
Chewy pumpkin s’mores cookies packed with chocolate, marshmallows, and warm spices for cozy snacking.
# What You'll Need:
→ Wet Ingredients
01 -
1/2 cup creamy unsweetened almond butter
02 -
1/2 cup light brown sugar
03 -
1 large egg
04 -
1/4 cup pumpkin puree
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1/4 cup packed almond flour
07 -
2 teaspoons pumpkin pie spice
08 -
1/2 teaspoon baking soda
09 -
1/4 teaspoon salt
→ Mix-ins
10 -
1/2 cup vegan mini marshmallows
11 -
1/2 cup semi-sweet chocolate chips or chunks
# Directions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, blend together almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until homogeneous.
03 -
In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt until well combined.
04 -
Add the dry mixture to the wet ingredients and stir until a uniform dough forms.
05 -
Gently fold chocolate chips or chocolate chunks into the dough until evenly distributed.
06 -
Place 2 to 3 mini marshmallows into a cookie scoop, then scoop up a portion of dough so marshmallows remain near the surface. Arrange the dough mounds on the prepared baking sheet.
07 -
For enhanced presentation, sprinkle extra chocolate chips or chunks atop each mound.
08 -
Bake in the preheated oven for 10 to 12 minutes, until the edges are set and the centers appear slightly underbaked.
09 -
Remove the cookies from the oven. Allow them to cool on the baking sheet before serving.
# Notes:
01 -
Using room-temperature ingredients promotes even mixing and consistent texture.