Pumpkin S'Mores Cookies

Ingredients

• 1/2 cup (113g) unsalted butter (brown it)
• 1/3 cup (80g) canned pumpkin puree, blotted
• 2/3 cup (134g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 egg yolk, room temp
• 2 tsp vanilla extract
• 1 1/2 cups (180g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup chocolate chips
• Graham cracker halves
• Hershey's chocolate
• Regular sized marshmallows (not minis)
• Optional: teddy grahams and mini hershey's 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. Mix the slightly cooled brown butter, blotted pumpkin, and both sugars together.
6. Mix in the egg yolk, and vanilla until smooth.
7. In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
8. Gently fold the dry ingredients into the wet ingredients until just combined.
9. Fold in the chocolate chips. Do not over mix.
10. Chill the dough for 30-60 minutes.
11. Preheat the oven to 350F.
12. On a parchment-lined baking sheet, lay graham cracker halves (with ample space between each one). Top each with a chocolate square then a marshmallow.
13. Scoop ~2 tbsp of dough, flatten slightly, and wrap it around each s'mores stack, sealing the edges.
14. Bake for 10-13 min or until lightly golden and edges are set.
15. Optional: While still hot, place a round object like a cookie cutter, small bowl, or cup over them and spin gently to round the edges and create a perfect circle.
16. Top with a teddy graham and mini hershey's if you'd like.
17. Cool for about 10 minutes before transferring to a wire rack.