PUMPKIN S’MORES COOKIES

🍂 Pumpkin Spice + Chocolate + Marshmallow Cookies 🍪

Confession time: I’ve never been one of those pumpkin everything people. But there’s a time and a place for pumpkin… and fall is 100% that time and this cookie is definitely that place.

I first tried these at a football party (Go Broncos 🧡💙), when one of the military moms in our group brought them, and oh my goodness—they were insanely good. Bonus? They’re allergy-friendly, which means my little one can enjoy them too.

And because we’re friends, I had to share the recipe with you. These cookies are cozy, gooey, and ridiculously easy to make (because honestly, who has hours to bake?). So grab your whisk, channel your inner pumpkin spirit, and let’s do this!

 Ingredients

• 1/2 cup creamy unsweetened almond butter

• 1/2 cup light brown sugar

• 1 egg

• 1/4 cup LIBBY’S 100% Pure Pumpkin Purée

• 1 tsp vanilla extract

• 1/4 cup packed almond flour

• 2 tsp pumpkin pie spice

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup Dandies Original Vegan Mini Marshmallows

• 1/2 cup semi-sweet chocolate chips or chunks

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, stir together almond butter, brown sugar, pumpkin, vanilla, and egg until smooth.

3. In a separate bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt.

4. Add the dry mix to the wet ingredients and stir until combined. Fold in chocolate chips.

5. For each cookie, tuck 2–3 mini marshmallows inside your scoop before adding dough, so they peek out on top. Place on baking sheet.

6. Sprinkle extra chocolate chips on top if you’re feeling fancy.

7. Bake 10–12 minutes, then let cool (if you can resist).

Pro tip: Snap a pic if you make them—I’d love to see your creations! Tag me on social @realsamcalhoun and tell me how much you love them.

 Happy fall, y’all. 🍁