Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the chocolate chunks until they are evenly distributed throughout the dough.
- Use a cookie scoop (about 1.5 tablespoons) to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Remove the cookies from the oven and immediately place a large marshmallow on top of each cookie. Return the cookies to the oven and bake for an additional 1-2 minutes, or until the marshmallows are puffed and lightly golden brown. Watch them closely to prevent burning!
- Alternatively, use a kitchen torch to toast the marshmallows.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle some crushed graham crackers over the tops of the cookies while the marshmallows are still warm.
- Serve and enjoy!
Notes
For best results, use room temperature ingredients. Avoid overbaking the cookies for a softer texture. Chilling the dough for 30 minutes before baking can prevent excessive spreading. Store leftover cookies in an airtight container at room temperature for up to 3 days. For a more intense marshmallow flavor, use marshmallow fluff instead of whole marshmallows. Be sure to watch the marshmallows carefully while baking to prevent burning.