Pumpkin Spice S'mores Cookies Recipe with Toasted Meringue Topping | Cupcake Jemma

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier, while chocolate bars can be more economical.

pumpkin puree

🥗Healthier: mashed sweet potatoes

💰Cheaper: canned pumpkin

Mashed sweet potatoes can offer a different flavor profile while canned pumpkin is often less expensive.

marshmallows

🥗Healthier: vegan marshmallows

💰Cheaper: marshmallow fluff

Vegan marshmallows cater to dietary restrictions, and marshmallow fluff can be cheaper.

Start by burning 220 grams of butter. Melt 270 grams of butter in a pan over medium-low heat, stirring for about 4-5 minutes until it turns a nice color. Let it cool until it's liquid but not hot.

In a bowl, whisk together 280 grams of plain flour, 1 teaspoon of bicarbonate of soda, 0.5 teaspoon of baking powder, 1 teaspoon of cinnamon, 0.5 teaspoon of ginger, 0.5 teaspoon of nutmeg, a pinch of cloves, and 0.5 teaspoon of salt until well combined.

In a large bowl, combine the burnt butter and 280 grams of light soft brown sugar and whisk together.

In a separate bowl, mix 80 grams of pureed pumpkin with 1 egg yolk and 1 teaspoon of vanilla extract, then whisk to combine.

Add the pumpkin mixture to the sugar and butter mixture and whisk until combined.

Fold the dry ingredients into the wet ingredients with a rubber spatula until well combined. The dough will be quite soft.

Chill the dough in the fridge for about 20 minutes to make it easier to handle.

Measure out 40 grams of dough for each cookie and roll them into balls. Place them on a baking sheet lined with greaseproof paper, securing the paper with bulldog clips to prevent it from flapping.

Press a couple of bars of good quality dark chocolate into half of the cookie balls.

Bake the cookies in a fan-assisted oven at 160 degrees Celsius for 12-14 minutes, checking at 13 minutes.

Once baked, use a cookie cutter slightly larger than the cookies to reshape them while they cool.

To make the filling, ensure all equipment is grease-free. Whisk 60 grams of egg whites in a clean bowl with a balloon whisk attachment.

In a saucepan, combine 20 grams of liquid glucose, 75 grams of water, and 220 grams of caster sugar. Heat on medium-low until it bubbles and reaches 114-116 degrees Celsius.

Start whipping the egg whites on high speed as the sugar syrup reaches 118 degrees Celsius. Slowly pour the syrup down the inside of the bowl while whisking.

Continue whisking until the mixture is glossy, then add a pinch of salt and 1 teaspoon of vanilla extract.

Pipe a ring of Italian meringue around the outside of each cookie, leaving space for the filling.

Use a blowtorch to lightly toast the meringue for a marshmallow effect.

Drizzle melted dark chocolate in the center of the cookies and place the tops on, pressing down gently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens