S'mores Pumpkin Cookies*

By srumbel

These cookies turned out so good. The pumpkin cookie is thick and soft and when mixed with the creamy chocolate chips, toasted marshmallows and crunchy graham pieces it's the perfect cookie to welcome in September.
from eatcakefordinner.com

Ingredients

• 1 c. canned pumpkin puree
• 1 c. sugar
• 1/2 c. vegetable oil
• 1 large egg
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• pinch of nutmeg
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. milk
• 1 Tbl. vanilla
• 1 (7 oz.) pkg. Hershey's S'mores Baking Pieces

Preparation

Step 1

Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin puree, sugar, oil and the egg and mix until well blended. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt; add to wet mixture. Dissolve the baking soda in the milk and add to the wet ingredients along with the vanilla. Mix all together until just combined. Stir in just over half of the baking pieces and save the rest for pressing on top of cookies before baking.

Using a 1 1/2 Tablespoon cookie scoop, drop dough onto a large cookie sheet that has been sprayed with cooking spray. Press a few more baking pieces onto the top of each cookie. Bake for 10 minutes. Repeat with remaining dough. Makes around 2 1/2 dozen cookies.

Jenn's Notes: This cookie dough can be refrigerated overnight and baked the following day. However, the graham pieces and marshmallows will dissolve into the batter, so if you aren't going to bake the cookies until the following day, wait to stir in the s'mores baking pieces until you are ready to bake.