Chewy Graham Cracker flavored cookies filled with a toasted pumpkin marshmallow buttercream are the best cookie for fall! Dip them in chocolate and decorate with colored sprinkles for a festive treat.
Where do I even begin? First of all, the graham cracker cookie is chewy, slightly crispy on the outside, and flavored like a graham cracker (duh) with just the perfect hint of salt. It would make a great dunking cookie (milk, hot chocolate, pumpkin pie coffee, you name it). But, why leave the cookie alone when I could sandwich it with buttercream, dip it in chocolate and decorate it with jimmies? Yeah, exactly.
So second of all, this buttercream. Ever since devouring this cake a couple of weeks ago, I could not get, Sweetapolita’s toasted marshmallow buttercream out of my head. The flavor of the toasted marshmallows is perfectly present, and I actually really like the bits of crunch you get from the browned marshmallows. Well, I couldn’t leave well enough alone. I had to take that buttercream and infuse it with fall’s favorite flavors. Given that I’ve had two huge bags of pumpkin marshmallows in my pantry since last year, this was the perfect opportunity to finally use them!
And third, the chocolate. Honestly, you really don’t need to do this, but I wanted my cookies to really shine as a special fall treat. So, I dipped them in milk chocolate and covered them with some cute Halloween sprinkles. For those of you who enjoy pumpkin treats year round, you could swap the sprinkles for different colors depending on the season.
- 4 ¼ ounces (1 cup) honey graham cracker crumbs (about 8 sheets)
- 5⅝ ounces (~1¼ cup) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
- 3 ¾ ounces (1/2) cup granulated sugar
- 4⅛ ounces (1/2 cup) packed light brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups pumpkin marshmallows (25 marshmallows)
- ½ cup powdered sugar
- ½ cup butter (1 stick)
- ¾ cup marshmallow fluff
- ½ teaspoon vanilla
- ½ teaspoon pumpkin pie seasoning
- 12 ounces milk chocolate, roughly chopped
- ⅔ cup sprinkles
- Pre-heat oven to 350
- Whisk graham cracker crumbs, flour, baking soda and salt in a medium bowl and set aside
- In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
- Beat in egg and vanilla
- Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
- Use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each)
- Bake cookies for 9-11 minutes and remove from oven
- Allow cookies to cool on a cooling rack before serving
- Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
- Put marshmallows on prepared cookie sheet and place on lower rack of oven for thirty to ninety seconds until nicely browned on top; remove pan and use tongs to flip marshmallows over onto other sides
- Broil marshmallows again for thirty to ninety seconds or until nicely browned on other side; remove from oven and set aside
- In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff, vanilla and pumpkin pie seasoning and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
- Add toasted marshmallows, mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)
- Spread or pipe frosting onto bottom of half of the cookies, about one tablespoon each; lightly press remaining cookies down onto frosting to create sandwiches
- Once cookies have been cooled and frosted, place chocolate in a microwave-safe bowl
- Line a baking sheet with wax paper or parchment paper and set aside
- Melt chocolate in the microwave on high heat for thirty seconds; stir well and microwave again for thirty-second increments stirring in-between until melted
- Dip cookie sandwiches halfway into melted chocolate, place on and immediately cover with sprinkles
- Place baking sheet in fridge for one hour or until chocolate has hardened
- Place cookie sandwiches in a ziplock bag or sealed container and store at room temperature in a cool place up to five days
Please make them. Just don’t drop them on the floor like I did.
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