– 2 ¾ cups All-purpose flour – 1 teaspoon Baking soda – ¼ teaspoon Baking powder – 1 teaspoon Salt – 2 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – 2 teaspoon Pumpkin pie spice – ½ cup Graham cracker crumb – 1 cup Unsalted butter melted – 1 cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 2 teaspoon Pure vanilla extract – ¼ teaspoon Amoretti Graham Cracker Extract – ¾ cup Pumpkin puree not pumpkin pie filling – 1 Large egg yolk – 1 ½ cup Semi-sweet chocolate chips You can also use mini – 15-20 Marshmallows cut in half
Warm the oven up to 350°F. Set up two cookie sheets with parchment paper between them. Put a paper towel over the pumpkin mush and let it soak up the water.
1
Let butter cool after microwave melting.Mix flour, baking soda, powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside. Blend or food process graham crackers into crumbs.
2
Melt the butter and mix it with the brown sugar and sugar. Cracker jack extract, pumpkin puree, egg yolk, and vanilla should all be added now. Don't mix any further than that.
3
The dry ingredients and graham cracker crumbs should be folded in. The chocolate chips should be mixed in.
4
Use a 3oz cookie scoop to pick up the dough. On each cookie sheet, put 6 large scoops. Use your hand to press the cookies down a little. Let it bake for 12 minutes.
5
Cut marshmallows in half and place on cookies. Place back in oven for 1-2 minutes. Optional: Sprinkle chocolate chips and graham cracker crumbs on cookies. Transfer the cookies to a cooling rack after 5 minutes on the cookie sheet.
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