Pumpkin S’mores Cookies

Add a heaping 1/2 cup scoop of pumpkin puree into a wad of paper towel and squeeze all its water from it. Be sure you have 1/2 cup remaining. You may need to add a bit and re-squeeze.

In a medium bowl, whisk melted butter, sugar and brown sugar until combined. Whisk in pumpkin puree until smooth. Set aside.

In a large bowl, whisk flours, cinnamon, baking powder, baking soda, salt, cloves and nutmeg. Pour the dry ingredients into the wet and mix together. Stir in the chocolate shavings. (For best results, cover the dough and chill for 1 hour.)

Preheat the oven to 350. Line two large baking sheets with parchment paper or silcone baking mats. Using a ice cream scoop, scoop balls of dough (about 1.5 tablespoons size) on to your prepared baking sheets 1″ apart. Gently flatten the tops of the dough with the back of your scoop and dot tops with two to three mini marshmallows.

Bake for 8 to 10 minutes, or until the edges look golden brown and the centers are puffed. As soon as you pull them from the oven, give them a sprinkle of graham cracker. Cool cookies on baking sheet for 10 minutes then transfer to a wire rack to cool completely.

Store cookies in an airtight container for one week.