Ingredients
Equipment
Method
- Cream the butter and sugars: In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until pale and creamy, about 3-5 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate the pumpkin: Add the pumpkin puree and mix until well combined. The batter will look a little curdled at this point, but don't worry, it'll all come together!
- Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of the spices.
- Gradually add the dry ingredients to the wet ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Fold in the chocolate chunks: Gently fold in the chocolate chunks until they are evenly distributed throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the oven and prepare the baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and shape the cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Add marshmallows: Gently press a few mini marshmallows onto the top of each cookie dough ball. If desired, lightly dust the tops with graham cracker crumbs before baking.
- Bake the cookies: Bake for 8-10 minutes, or until the edges are golden brown and the marshmallows are lightly toasted. Keep a close eye on them!
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use high-quality chocolate chunks and fresh marshmallows. Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallows soft, consider storing the cookies with a slice of bread in the container. You can also freeze the baked cookies for up to 2 months; thaw completely before enjoying. For a richer flavor, use dark brown sugar instead of light brown sugar. If you don't have graham cracker crumbs on hand, crushed graham crackers work perfectly as a topping. To prevent the cookies from sticking, ensure your baking sheet is properly lined with parchment paper or a silicone mat.