Pumpkin S'mores Cookie Cake
Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!
Servings: 9 servings
Calories: 503kcal
Ingredients
- 1 cup butter softened to room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- ½ cup canned pumpkin puree
- 1 egg
- 2 tsp vanilla extract
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup chocolate chips
- ½ cup mini marshmallows
- 6-7 graham crackers broken into small bits
Instructions
- Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.
- Add the butter, brown sugar, and sugar to a large bowl and beat using a hand mixer till it becomes fluffy (about 2-3 minutes).
- Add the pumpkin, vanilla, and egg and beat for 2-3 minutes. If you want to make the dough more orange, you can add orange food coloring at this point.
- In a separate bowl add the flour, baking soda, salt, and cinnamon and lightly stir until everything is mixed together. Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips, marshmallows, and graham cracker bits with a wooden spoon.
- Add the dough to the pie pan and spread out evenly. If you'd like, you can top it with extra chocolate chips, marshmallows, and graham crackers before baking.
- Bake for about 20-25 minutes. The edges should be golden brown and the marshmallows should be a nice golden brown as well. Once done, let cool for 15-20 minutes, then lift the parchment paper up to get the cookie cake out of the pan, then slice, serve, and enjoy!
Nutrition
Calories: 503kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 241mg | Potassium: 146mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2776IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg