If a campfire s’more met a slice of pumpkin pie at a party, and they went on to fall in love and have babies, this would be the result: Gooey marshmallow. A rich dollop of pumpkin goodness. Crunchy bites filled with ginger and cinnamon. What a heavenly mashup!
Easy Gingerbread Pumpkin S’mores
Store bought gingerbread cookies
Marshmallows
Pumpkin butter (recipe below)
The gingerbread cookies I used were on the small side, so I cut the marshmallows in half before sticking them on a metal skewer and toasting them over the stove top burner. Sidenote: Is there anything better than roasting marshmallows indoors in your pajamas? Once they’re charred to perfection, lay out two cookies. Add a smear of pumpkin butter to one half, add a marshmallow to the other half, sandwich together and gobble up that tasty little morsel!
** For an even easier spin, just use ready made pumpkin pie filling instead of making pumpkin butter!
Pumpkin Butter (adapted from Skinnytaste)
1 can pumpkin puree (15oz)
1 tsp vanilla
½ cup brown sugar
⅓ cup apple juice
1 tsp ground ginger
¼ tsp ground cloves
1 tsp cinnamon
½ tsp nutmeg
Mix up all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 30 minutes. Stir frequently. When it thickens up a bit, remove from heat and let it cool. Then it’s time to make pumpkin s’mores – hooray!
