Description
Delight in the cozy fusion of fall flavors with these Pumpkin S’mores Cookies. Soft and chewy pumpkin-spiced cookies studded with melty chocolate chips, gooey mini marshmallows, and crunchy graham cracker pieces bring nostalgic s’mores fun straight from the campfire to your oven. Perfect for autumn gatherings, these festive treats combine the warmth of pumpkin puree with classic s’mores ingredients for an indulgent seasonal dessert.
Ingredients
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
Mix-ins and Toppings
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- Extra chocolate chips, mini marshmallows, and graham cracker pieces for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and aid in even baking.
- Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Mix wet ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until the batter is smooth and evenly combined. If using, add the orange food coloring at this stage to enhance the festive look.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in mix-ins: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, ensuring they are evenly distributed without crushing the marshmallows too much.
- Shape the cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces onto the top of each cookie dough ball to create an appealing s’mores look that melts while baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the edges are golden brown and the centers remain soft and slightly chewy.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, setting the texture perfectly.
- Serve and enjoy: Serve these pumpkin s’mores cookies at room temperature to fully enjoy the gooey marshmallows and melty chocolate combined with the spiced pumpkin cookie base.
Notes
- For a stronger pumpkin flavor, you can add an extra ¼ cup of pumpkin puree but reduce a bit of butter to maintain dough consistency.
- If you prefer less gooey marshmallows, reduce the amount mixed inside and use more for topping only.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freeze the dough balls on a baking sheet before baking for up to 3 months; bake directly from frozen adding 2 more minutes to the baking time.
- Use parchment paper or silicone baking mats for the best non-stick baking results.
