Description
Delight in these soft and chewy Pumpkin S’mores Cookies, a perfect autumn treat combining the rich flavors of pumpkin, chocolate, marshmallows, and graham crackers. Baked to golden perfection, these cookies blend traditional s’mores ingredients with cozy pumpkin spice, making them an irresistible seasonal delight for any occasion.
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 food coloring (orange, 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)
- Additional chocolate chips, mini marshmallows, and crushed graham crackers for topping
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes with an electric mixer.
- Beat Wet Ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until well combined. If using, add the orange food coloring during this step to enhance the fall color of your dough.
- Whisk 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.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to keep the cookies tender. Avoid overmixing to prevent toughness.
- Fold in Add-ins: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, ensuring they are evenly distributed throughout the dough without crushing them too much.
- Portion Dough: 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 during baking.
- Top Cookies: Press a few extra mini marshmallows, chocolate chips, and/or graham cracker pieces into the top of each cookie dough ball for added texture and visual appeal.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are golden while the centers remain soft and gooey, for the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling step helps the cookies set and hold their shape.
- Serve: Serve the pumpkin s’mores cookies at room temperature, enjoying the warm, melty marshmallows combined with the pumpkin spice flavor.
Notes
- For a more vibrant orange color, add up to 1 teaspoon of orange food coloring to the wet ingredients.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overbake; cookies continue cooking slightly after removal from the oven, so remove when edges are golden and centers still look soft.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
