Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup of pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 cups of chocolate chunks, divided (6 1.55 oz chocolate bars)
- 1 cup mini marshmallows
- 4-6 graham crackers broken into rectangle chunks about ¼-½ inch
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the flour, baking soda, baking powder, pumpkin spice, and salt to a small mixing bowl and whisk to combine. Set aside.
- Add the butter, brown sugar, pumpkin puree, and vanilla extract to the bowl of a standing mixer and mix with the beater attachment on a medium speed until well combined (about 30 seconds – 1 minute).
- Add the dry ingredients to the wet and lower the mixing speed to a medium-low. Mix until they’re just combined and there are no more streaks of flour. Scrape down the sides as necessary.
- Use a spatula to fold in your chocolate chunks, reserving ½ cup of chocolate chunks.
- Using a small cookie scoop, scoop out balls of dough and slightly flatten to a 2 ½ inch wide, ¾ inch thick puck. Create little nests with the graham cracker pieces on top and tuck the marshmallows and reserved chocolate pieces in between them.
- Bake for 14 minutes and let the cookies sit on the baking sheet for an additional 5 minutes before moving to a cooling rack.