Gluten-Free Pumpkin S'Mores Cookies
Gluten-Free Pumpkin S'Mores Cookies----the epitome of Fall + Comfort in every single bite. These cookies are incredibly soft and chewy! Made with gluten-free ingredients, these cookies are easy, thick, perfectly bite-size and bursting with pumpkin, spice, + S'Mores flavors (Marshmallows + Chocolate), which work so amazing together! This is the perfect sweet indulge for the entire family during the Fall/Winter seasons.
Prep Time10 minutes mins
Cook Time12 minutes mins
Chill Time:20 minutes mins
Total Time22 minutes mins
Course: Dessert
Keyword: baked, chewy, chocolate chip, classic, cookies, dessert, easy, fall recipe, gluten-free, healthy, healthy bowl, homemade, indulge, marshmallow, mini, plant-based, pumpkin, pumpkin spice, recipe, smores, soft, sweet, vegetarian
Servings: 15 cookies
Calories: 193kcal
- 1 ½ cups Gluten-Free 1-to-1 Baking Flour (I use Bob's Red Mill; See Notes!)
- ½ cup organic brown sugar (I use Sugar in the Raw)
- ¼ cup organic pure cane sugar (I use Wholesome Sweets)
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin spice, Homemade or Store-bought (See Notes!)
- 1 large egg, room temp.
- ½ cup unsalted butter, melted (I use Land O' Lakes)
- 1 teaspoon vanilla
- ¼ cup pumpkin puree (Not Pumpkin Pie filling!)
- ½ cup semi-sweet chocolate chips
- ½ cup mini marshmallows
Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper or a non-stick baking mat.
In a large bowl, whisk together the flour, baking soda, pumpkin spice, + sea salt. Set aside.
In a separate large bowl, using a hand-mixer, cream together the butter and sugars until it begins to look "paste-like", about 3-5 minutes.
Mix in the vanilla, pumpkin puree, and egg until well incorporated, scraping down the sides of the bowl if needed.
Now, add in the dry ingredients and mix together using a wooden spoon or rubber spatula until well combined and the batter looks slightly sticky. Fold in the chocolate chips and marshmallows.
Using a regular cookie scoop, scoop each cookie unto the prepare baking sheet, leaving at least 1-inch between each one and then add the baking sheet to the fridge for 15-20 minutes.
Once slightly chilled, bake them for 10-12 minutes or until the edge are crisp and the marshmallows have completely melted.
Remove from the oven and let cool completely before serving.
Bon Appetit!
STORAGE: These Cookies are BEST STORED at room temp (for 3-4 days) and actually don't refrigerate well. Can also be frozen for up to 3 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!
GF FLOUR: I enjoy using a 1-to-1 Baking Flour, however, if using other GF flours such as Almond, Oat, etc. be sure to add 1 teaspoon of Xanthan Gum to your dry ingredients.
PUMPKIN SPICE BLEND:Mix together 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, + ¼ teaspoon ground cloves.
Calories: 193kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 48mg | Potassium: 72mg | Fiber: 2g | Sugar: 15g | Vitamin A: 847IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg