Monday, October 15, 2018

Pumpkin Spice S'mores Cookies Recipe

This is one of my favorite cookie recipes to make this time of year! I came up with it last year after adding Dandies' Pumpkin Marshmallows to my pumpkin spice chocolate chip cookie recipe, which gave these a delicious flavor evocative of marshmallows roasted over a bonfire on a crisp fall night.

The cookies themselves are fluffy and cake-like, delectably sweet with a light hint of spice. The marshmallows give them an ooey-gooey consistency that makes them a perfect autumn treat. Whenever I've served them, they are always a huge hit with vegans and non-vegans alike! Today I'm happy to share the recipe with you below:

Pumpkin Spice S'mores Cookies Recipe


3/4 cup organic coconut sugar
3/4 cup packed organic brown sugar
1 cup Earth Balance vegan butter, slightly softened
1 teaspoon vanilla
1 Neat Egg (1 tablespoon of Neat Egg + 2 tablespoons of water) or other egg substitute
2 1/4 cups all-purpose flour
1/4 teaspoon pumpkin spice
1 teaspoon baking soda
1/2 cup vegan semi-sweet chocolate chips (like Enjoy Life Semi Sweet Mini Chips), or more or less to your liking
1/4 cup Dandies Vegan Mini Marshmallows (use their pumpkin marshmallows if you're able to find them) or more or less to your liking


Heat oven to 375ยบ F. Place parchment paper (or a silicone baking mat - I like this Halloween one!) on two cookie sheets.

Make the Neat Egg in a large bowl. Add both types of sugar, Earth Balance and vanilla and mix all together.

Add the flour, baking soda, and pumpkin spice to the bowl and mix everything together until all blended.

Stir in the chocolate chips and the Dandies mini marshmallows (add more or less to your liking). Careful not to have too many marshmallows in each cookie, as they will expand during baking! Usually one or two mini marshmallows per rounded tablespoon of cookie dough will do it!

Drop dough by rounded tablespoonfuls, onto cookie sheets covered with parchment paper or silicone baking mats, keeping the cookies about 2 inches apart.

Bake 8 to 10 minutes until light brown (the marshmallows will puff up to two times their original size...this is okay!).

Let cool for approximately five minutes (until the marshmallows deflate), then transfer the cookies to wire racks to allow them to cool down further.

These Pumpkin Spice S'mores Cookies are best enjoyed warm, but will still be good for a few days when stored in an airtight container.

Stay spooky!

1 comment:

Related Posts Plugin for WordPress, Blogger...