Pumpkin S’mores Cookies Recipe
Introduction
These Pumpkin S’mores Cookies are a delightful autumn treat combining seasonal pumpkin flavor with classic s’mores ingredients. Soft, chewy, and packed with melty chocolate and marshmallows, they bring cozy campfire vibes right to your kitchen.
Ingredients
- 1 cup pumpkin purée
- 1 cup crushed graham crackers
- 1 cup chocolate chips or chopped chocolate
- 1 cup mini marshmallows
- 1 batch basic cookie dough (your choice, about 2 cups)
Instructions
- Step 1: In a large bowl, prepare your basic cookie dough according to your preferred recipe or use a store-bought dough for convenience.
- Step 2: Gently fold the pumpkin purée, crushed graham crackers, chocolate chips, and mini marshmallows into the cookie dough until evenly distributed.
- Step 3: Preheat your oven to 350°F (175°C). Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 4: Bake for 12-15 minutes, or until the cookies are set and golden around the edges but still soft in the center.
- Step 5: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra crunch, add chopped toasted nuts like pecans or walnuts to the dough.
- Use dark chocolate for a richer flavor or white chocolate for a sweeter twist.
- If you prefer, substitute canned pumpkin purée with freshly roasted and mashed pumpkin for a more natural taste.
- Press a few extra marshmallows on top of each cookie before baking for a gooey, golden finish.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften the chocolate and marshmallows before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée because canned pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of your cookies.
How do I prevent marshmallows from burning in the oven?
Folding marshmallows into the dough helps protect them, but avoid placing too many on top of the cookies. Baking at 350°F and monitoring closely ensures they melt nicely without burning.
PrintPumpkin S’mores Cookies Recipe
Delight in the cozy flavors of autumn with these Pumpkin S’mores Cookies, featuring a soft pumpkin-spiced dough studded with classic graham cracker pieces, gooey chocolate chunks, and toasted marshmallows. Perfectly baked to a tender finish, these cookies combine the nostalgic taste of s’mores with a seasonal pumpkin twist.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup pumpkin purée
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup graham crackers, broken into pieces
- 1 cup semi-sweet chocolate chunks or chips
- 1 cup mini marshmallows
Instructions
- Prepare the dough: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Then, beat in the pumpkin purée until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add this dry mixture to the wet ingredients and stir until just combined to form a soft dough.
- Fold in mix-ins: Gently fold the graham cracker pieces, chocolate chunks, and mini marshmallows into the dough, ensuring even distribution without overmixing.
- Scoop and shape: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until the edges are set and lightly golden, while the centers remain soft.
- Cool and serve: Remove the baking sheet from the oven and let the cookies cool for at least 5 minutes on the sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For extra gooey marshmallows, add a few more on top of each cookie dough ball before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Replace semi-sweet chocolate with dark or milk chocolate chips based on preference.
- Ensure pumpkin purée is 100% pure pumpkin without added spices or sugars for best control over flavor.
Keywords: Pumpkin Cookies, S’mores Cookies, Fall Dessert, Halloween Treat, Chocolate Marshmallow Cookies
