Print

Pumpkin S’mores Cookies

Pumpkin S’mores Cookies
Print Recipe

★★★★★

4.8 from 17 reviews

Delight in these cozy Pumpkin S’mores Cookies, bursting with seasonal pumpkin flavor, gooey marshmallows, melty chocolate chips, and crunchy graham cracker pieces. Perfect for fall gatherings and sweet cravings alike, these cookies combine classic s’mores ingredients with the warmth of pumpkin spice in a soft, chewy treat.

Ingredients

Scale

Wet Ingredients

  • 1 Cup unsalted butter (at room temperature)
  • ¾ Cup brown sugar (packed)
  • ¼ Cup granulated sugar
  • ½ Cup pumpkin puree
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon orange food coloring (optional)

Dry Ingredients

  • 2 ¼ Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon pumpkin pie spice
  • ½ Teaspoon salt

Add-ins

  • 1 Cup chocolate chips
  • 1 Cup mini marshmallows
  • 8 graham crackers (broken into small pieces)

Topping (optional)

  • Extra mini marshmallows
  • Extra chocolate chips
  • Extra crushed graham crackers

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to facilitate easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
  3. Incorporate Pumpkin Mixture: Beat in the pumpkin puree, egg, and vanilla extract until thoroughly combined. If you want vibrant orange cookies, add the orange food coloring during this step and mix until evenly distributed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt ensuring the spices are well mixed throughout the flour.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined to avoid overmixing, which can result in tough cookies.
  6. Fold in Add-ins: Carefully fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, ensuring even distribution throughout the dough without crushing the marshmallows.
  7. Portion Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between cookies to allow for spreading.
  8. Add Toppings: Press a few extra marshmallows, chocolate chips, and/or pieces of graham crackers on top of each dough ball to create a delightful, gooey topping once baked.
  9. Bake Cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the edges are golden but the centers remain soft and slightly underbaked for a chewy texture.
  10. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely to set their shape and texture.
  11. Serve and Enjoy: Serve the pumpkin s’mores cookies at room temperature. These cookies are perfect for fall snacking, parties, or as a comforting treat anytime.

Notes

  • Using room temperature butter is key to achieving a smooth, fluffy cookie dough.
  • If mini marshmallows are not available, chop regular marshmallows into small pieces.
  • For a more intense pumpkin flavor, you can increase the pumpkin pie spice slightly according to your taste.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
  • Adding orange food coloring is optional but adds a festive fall appearance to the cookies.
  • Make sure not to overmix the dough to keep the cookies tender and soft.

Nutrition

Keywords: Pumpkin cookies, s'mores cookies, fall desserts, pumpkin spice cookies, marshmallow cookies, chocolate chip cookies

Find it online: https://victoriablair.com/pumpkin-smores-cookies/