Pumpkin S'mores Cookies

Pumpkin S'mores Cookies are the ultimate fall treat, combining the flavors of soft pumpkin cookies with the gooey goodness of s'mores. These cookies are packed with mini marshmallows, chocolate chips, and graham cracker pieces, creating a delightful combination of flavors and textures. The dough itself is spiced with pumpkin pie spice and includes real pumpkin puree, adding moisture and warmth to every bite. These cookies are perfect for cozy autumn nights or fall gatherings, and they're easy to make in under 30 minutes!

• Unsalted butter: 1 cup softened, creates a rich and soft cookie base
• Brown sugar: ¾ cup packed, adds moisture and sweetness
• Granulated sugar: ¼ cup, balances the sweetness
• Pumpkin puree: ½ cup, adds moisture and a fall flavor
• Egg: 1 large, helps bind the ingredients
• Vanilla extract: 1 tsp, enhances the overall flavor
• All-purpose flour: 2¼ cups, the base for the cookie dough
• Baking soda: 1 tsp, helps the cookies rise
• Pumpkin pie spice: 1 tsp, adds warmth and spice
• Salt: ½ tsp, balances the sweetness
• Chocolate chips: 1 cup, for melty chocolate goodness
• Mini marshmallows: 1 cup, for gooey s'mores texture
• Graham crackers: 8 broken into small pieces, adds crunch and classic s'mores flavor

Step 1:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 3:

Beat in the pumpkin puree, egg, and vanilla extract until well combined.

Step 4:

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5:

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces into the cookie dough.

Step 6:

Using a spoon or cookie scoop, drop dough balls onto the prepared baking sheet. Press extra marshmallows, chocolate chips, and graham cracker crumbs on top for garnish.

Step 7:

Bake for 12-14 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet before transferring them to a wire rack.

• Serve these cookies warm for the best gooey marshmallow and melty chocolate experience. They pair perfectly with a cup of hot cocoa or coffee.
• Store leftover cookies in an airtight container at room temperature for up to 3 days.

• For extra gooeyness, press a few additional marshmallows on top of each cookie before baking.
• If you want a crispier cookie, bake for an additional 1-2 minutes, but be careful not to overbake, as you want the marshmallows to stay soft.

Tips from Well-Known Chefs

• Chef Gordon Ramsay recommends slightly underbaking cookies to ensure they stay soft and chewy in the center, especially when adding mix-ins like marshmallows and chocolate.

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