Gluten-Free Pumpkin S'Mores Cookies

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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

Cook Time12

Chill Time:20

Total Time22

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: cookies

Calories: 193kcal

Author: Shanika

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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.

Nutrition