Pumpkin S'Mores Cookie Bars

Ingredients

• 10 tbsp (140g) unsalted butter (brown it)
• 3/4 cup (150g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1/3 cup (80g) canned pumpkin purée, lightly blotted
• 1 egg yolk, room temp
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 3/4 cup (135g) chocolate chips
• ~4-5 graham crackers/enough to cover the bottom of the pan
• Regular marshmallows (I left a few whole & cut the rest in half)
• Hersheys chocolate & teddy grahams for topping

Instructions

1. In a saucepan, brown the butter over medium heat. Stir constantly until it foams then turns a golden brown color.
2. It should have a nutty aroma with little brown bits.
3. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!)
4. Cool for about 10 minutes.
5. Preheat oven to 350°F and line/grease an 8x8 pan.
6. Mix the slightly cooled brown butter and both sugars together.
7. Mix in the pumpkin, egg yolk, and vanilla until smooth.
8. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
9. Gently fold the dry ingredients into the wet ingredients until just combined.
10. Fold in the chocolate chips. Do not over mix.
11. Line the bottom of the prepared pan with graham crackers.
12. Spread ~ 2/3 of the cookie dough over it.
13. Add marshmallows and sprinkle a few chocolate chips.
14. Add the remaining dough on top, leaving the marshmallows peaking out a little bit.
15. Bake for 25-30 minutes until set. Center should still be a little soft but not batter-like.
16. Let it cool for cleaner cuts.