Pumpkin S’mores Cookies are the perfect fall treat, combining the comforting flavors of pumpkin with the classic elements of s’mores: chocolate, marshmallows, and graham crackers. These cookies are soft and chewy, with a delightful gooeyness from the melted marshmallows and chocolate. Whether you enjoy them warm out of the oven or save some for later, these cookies are sure to become a seasonal favorite. With easy-to-follow instructions and simple ingredients, you can whip up a batch of these cozy cookies in no time.
Pumpkin S’mores Cookies are a delightful fusion of fall flavors and classic s’mores elements. These cookies feature a soft, chewy base infused with pumpkin puree and pumpkin pie spice, combined with the gooey goodness of chocolate chips, mini marshmallows, and crunchy graham cracker pieces.
INGREDIENTS
- Egg: 1 large, for binding the cookie dough
- Unsalted butter: 1 cup, softened for easy creaming with sugars
- Brown sugar: ¾ cup, packed for rich sweetness
- Granulated sugar: ¼ cup, for additional sweetness
- Pumpkin puree: ½ cup, adding moisture and a warm fall flavor
- Vanilla extract: 1 teaspoon, for flavor enhancement
- All-purpose flour: 2 ¼ cups, to form the cookie dough
- Baking soda: 1 teaspoon, for leavening
- Pumpkin pie spice: 1 teaspoon, for the warm spice flavor
- Salt: ½ teaspoon, to balance sweetness
- Chocolate chips: 1 cup, for rich chocolate flavor
- Mini marshmallows: 1 cup, for gooey texture
- Graham crackers: 8 pieces, broken into small pieces for crunch
- Orange food coloring: 1 teaspoon, optional, for a festive touch
- Extra chocolate chips: ½ cup, optional, for additional chocolate flavor
- Marshmallows: Optional, for garnish and extra gooeyness
- Crushed graham crackers: Optional, for garnish and added texture
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Step 3:
- Mix in the pumpkin puree, egg, and vanilla extract. Add the orange food coloring if you want a festive look.
- Step 4:
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Step 5:
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Step 6:
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Step 7:
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Step 8:
- Bake for 12-14 minutes, or until the edges are golden and the centers are soft.
- Step 9:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Serving and Storage Tips
- For extra gooeyness, top the cookies with additional marshmallows before baking.
- Store the cookies in an airtight container for up to 5 days.
- You can also freeze the cookie dough for later use. Simply scoop the dough onto a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. Bake directly from the freezer, adding a few extra minutes to the baking time.
Helpful Notes
- If you prefer a less sweet cookie, reduce the amount of brown sugar by a few tablespoons.
- For a different flavor profile, try using white chocolate chips instead of milk chocolate.
Tips from Well-Known Chefs
- Chef Samantha suggests using a sprinkle of cinnamon sugar on top of the cookies before baking for an extra flavor boost.
- Chef Mark recommends browning the butter before creaming it with the sugars for a deeper, nuttier flavor.