Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

These delightful Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling combine the flavors of pumpkin spice and toasty marshmallows in a charming bite-sized treat. Perfect for autumn gatherings and sweet cravings

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 2 cups marshmallows

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, cinnamon, and salt

Mix until the mixture resembles wet sand

Press the crumb mixture into the bottom of each cup of a mini muffin tin to create the cookie crust

Bake the crusts in the preheated oven for 8-10 minutes, or until they are golden and set

Remove from the oven and allow to cool

In a mixing bowl, combine pumpkin puree, pumpkin pie spice, and vanilla extract

Mix until well combined

Fill each cooled graham cracker crust with a spoonful of the pumpkin mixture

Preheat the ovens broiler or use a kitchen torch to toast the marshmallows until they are golden brown and slightly melted

Top each pumpkin-filled graham cracker crust with toasted marshmallows

Chill the cookies in the refrigerator for about 15-20 minutes to set the filling

Serve and enjoy