1 cup pumpkin puree (Unsweetened applesauce as substitution)
1 cup brown sugar (White sugar or coconut sugar as substitution)
½ cup butter, melted (Coconut oil or vegan butter as substitution)
1 large egg (Flaxseed meal (1 tbsp mixed with 3 tbsp water) as substitution)
2 cups all-purpose flour (Gluten-free flour blend as substitution)
1 tsp baking soda (Double the baking powder as substitution)
1 tsp ground cinnamon (Pumpkin pie spice as substitution)
1 cup graham cracker crumbs (Crushed gluten-free cookies or vanilla wafers as substitution)
1 cup chocolate chips (White chocolate chips or dried fruit as substitution)
1 cup mini marshmallows (Puffed rice cereal or omit for a less gooey version as substitution)
Preheat your oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, melted butter, and brown sugar. Mix until smooth and creamy.
Add the egg: Beat in the egg (or flaxseed mixture if using a plant-based option) until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix!
Fold in mix-ins: Gently fold in the graham cracker crumbs, chocolate chips, and mini marshmallows until evenly distributed throughout the dough.
Form the cookies: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers look set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy: Serve warm, enjoy, and share with friends and family, or store them in an airtight container for later.
