Mix Protein Powder with Liquid Ingredients:

1. Combine pumpkin puree, egg, molasses, sourdough discard, vanilla extract, and protein powder in a blender, food processor, hand mixer, or a bowl. Blend until the mixture is creamy and orange in color, ensuring there are no lumps.

Cream the Butter and Sugar:

1. In a stand mixer or a bowl with a hand mixer, cream together the soft butter, almond butter, brown sugar, and caster sugar until the mixture becomes pale and fluffy.

Mix Flour and Remaining Dry Ingredients:

1. In a separate bowl, combine plain flour, wholewheat flour, baking soda, pumpkin spice, and kosher salt.

Add the Protein Mix and Flour Mix to the Butter Sugar Mix:

1. In your stand mixer or bowl with the butter-sugar mixture, add the creamy protein mix and blend until well incorporated.
2. Gradually add the flour mixture and chocolate chips. Mix until there is no dry flour left. Avoid overmixing to prevent tough cookies.

Rest the Dough:

1. Refrigerate the cookie dough for at least 1 hour, but it’s best to let it rest overnight. This resting period allows the flavours to develop and the dough to firm up.

Preheat Your Oven:

1. Preheat your oven to 175°C (350°F).

Assembly:

1. These cookies are quite large, so ensure you space them well apart on a parchment-lined baking sheet.
2. Place the Chocolate Leibnitz biscuits on the baking sheet with the chocolate side facing up. You can place about 6 on each sheet.
3. Put one large marshmallow on top of each biscuit.
4. Divide the cooled and rested cookie dough into 12 equal sections. Take one section at a time, shape it into a rough disc, and place it over the biscuit with the marshmallow. Gently press it down the sides, ensuring no melted marshmallow can escape. Do not completely drape it around the biscuit; leave the butter Leibnitz to form the bottom of the cookie.

Optional Brown Sugar Cinnamon Sprinkle (Highly Recommended):

1. Mix 1 tbsp of soft brown or demerara sugar with ½ tsp of cinnamon and sprinkle this mixture over your cookies.

Bake Your Sourdough Pumpkin S’mores Cookies:

1. Bake the cookies for about 15-18 minutes, turning the baking sheets once at 8 minutes to ensure even cooking. Keep a close eye on them towards the end; they should be golden brown, and the marshmallow should be melted and puffy. Overbaking may cause the marshmallow to collapse and caramelize.

Let them cool, just a little

1. I know this is really hard, as they will smell and look utterly delicious at this point. But let them cool for about 15min, so they can firm up a little. They are best enjoyed slightly warm, with the marshmallow still gooey.