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Pumpkin S’mores Cookies

These healthy pumpkin s’mores cookies are made with whole wheat flour, pumpkin, and dark chocolate. They’re soft, chewy, and packed with fall flavor!

Ingredients

Scale

For the Crust:

  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup graham cracker crumbs
  • 1/2 cup dark chocolate chunks
  • 1/2 cup mini marshmallows

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together the pumpkin puree, coconut oil, maple syrup, and vanilla extract.
  3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
  4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the graham cracker crumbs, dark chocolate chunks, and mini marshmallows.
  6. Scoop the dough into 12 equal-sized balls and place on the prepared baking sheet. Flatten slightly with your hand.
  7. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. You can also freeze these cookies for up to 3 months.

  • Author: Mackenzie Burgess, RDN