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Servings: 9
Calories: 326kcal
Ingredients
- 2 sticks unsalted butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- ½ cup canned pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup mini marshmallows
- 6-7 graham crackers broken into small bits
- Orange food coloring optional
Instructions
- Preheat your oven to 350°F (180°C) and line a 9-inch pie pan with parchment paper, then set it aside for later.
- In a large bowl, use a hand mixer to beat the softened butter, brown sugar, and sugar together until the mixture becomes light and fluffy.2 sticks unsalted butter, ¾ cup brown sugar, ¼ cup sugar
- Next, add the canned pumpkin puree, vanilla extract, and egg into the butter-sugar mixture. Beat again until everything is well combined. If you'd like to add orange food coloring, now is the time to mix in a few drops until you achieve the color you want.½ cup canned pumpkin puree, 1 egg, 2 teaspoons vanilla extract, Orange food coloring
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon, stirring until they're evenly mixed. Gradually add this dry mixture to the wet ingredients, about ½ cup at a time, and continue mixing until you form a soft dough.2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt
- Once the dough is ready, fold in the chocolate chips, mini marshmallows, and graham cracker bits. Use a silicone spoon to ensure everything is evenly distributed throughout the dough.½ cup chocolate chips, ½ cup mini marshmallows, 6-7 graham crackers
- Spread the dough evenly into the prepared pie pan. If you want to, you can top the dough with extra chocolate chips, marshmallows, and graham crackers for added texture and flavor.
- Place the pan in the oven and bake for 20-25 minutes. You'll know it's done when the edges are golden brown and the marshmallows on top have a nice toasted look. Let the cookie cake cool in the pan for about 20 minutes, then lift it out using the parchment paper.
- Slice it up and enjoy!
Notes
- Use Soft Butter: Room temperature butter is best for creaming with sugar. It gives you that light, fluffy texture you want.
- Keep It Simple: Canned pumpkin puree is perfect for this recipe. It’s quick, easy, and gives a consistent texture.
- Crunchy or Soft: If you like a crispier edge, bake the cake for an extra 2-3 minutes. It’ll still stay soft and gooey in the center.
- Perfect Marshmallow Melt: Mini marshmallows melt just right—don’t swap them out for regular ones or you’ll miss out on that gooey goodness.
- Mix Evenly: When folding in your mix-ins, make sure they’re evenly distributed so you don’t end up with a big marshmallow or chocolate chunk in just one spot.
- Check for Doneness: The edges should be golden brown, but don’t worry if the center is a little soft. It’ll firm up as it cools.
- For Cleaner Slices: Let your cake cool completely before slicing to get those nice, clean cuts.
- Add Color: Orange food coloring is optional but fun for fall! Just add a few drops until you get the shade you want.
Nutrition
Calories: 326kcal | Carbohydrates: 66g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 338mg | Potassium: 143mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2151IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
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