These soft pumpkin cookies are packed with graham cracker crumbs, chocolate, and gooey marshmallows for a cozy s'mores-inspired treat. They have warm spice, rich chocolate flavor, and a festive fall twist.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth and combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and graham cracker crumbs.
Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.
Fold in the milk chocolate chips and chopped chocolate.
Scoop the dough into rounded tablespoons and place them a few inches apart on the prepared baking sheets.
Press a few mini marshmallows and small pieces of graham cracker into the tops of each cookie dough mound.
Bake for 10 to 12 minutes, or until the edges are set and lightly golden and the centers look just set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best texture, do not overmix the dough once the dry ingredients are added. If the marshmallows brown too quickly, tent the cookies loosely with foil during the last few minutes of baking.