2 cups all-purpose flour (or whole wheat/gluten-free flour blend)
1 cup granulated sugar (or brown/coconut sugar)
1 cup pumpkin puree (or applesauce for a lighter version)
1 large egg (or flax egg)
1 cup chocolate chips (dark or white chocolate)
1 cup mini marshmallows (or s’mores-flavored candies)
1 tsp baking soda
1/2 tsp salt (sea salt or Himalayan salt)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a separate bowl, mix the pumpkin puree, egg, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, stirring gently until a dough forms.
Fold in the chocolate chips and marshmallows, distributing them evenly throughout the dough.
Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
