Delicious Pumpkin S’mores Cookies Recipe
Introduction
These delicious pumpkin s’mores cookies combine the warm flavors of pumpkin and spices with gooey marshmallows and chocolate, creating a cozy treat perfect for fall. Crispy on the edges and soft in the center, they bring the campfire classic into cookie form.
Ingredients
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: Cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.
- Step 3: Add the pumpkin puree, egg, and vanilla extract to the creamed mixture and mix well until fully combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Step 6: Gently fold in the graham cracker crumbs, mini marshmallows, and chocolate chips.
- Step 7: Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Flatten each slightly with the back of a spoon.
- Step 8: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use gluten-free flour blend to make these cookies gluten-free without sacrificing texture.
- For extra gooey marshmallows, fold them in halfway through baking or press a few on top right after removing from the oven.
- Add a pinch of cloves or allspice for a deeper fall spice flavor.
- Substitute dark chocolate chips for a richer chocolate taste.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, place a slice of bread in the container to absorb excess moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.
Will these cookies be too soft because of the pumpkin?
These cookies have a soft, slightly chewy texture in the center with crispy edges, which is balanced by the graham cracker crumbs. The baking time ensures they hold their shape well.
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Delicious Pumpkin S’mores Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These delicious Pumpkin S’mores Cookies combine the warm flavors of pumpkin and classic s’mores ingredients — graham crackers, marshmallows, and chocolate chips — into soft, chewy, and perfectly spiced fall treats perfect for cozy gatherings or holiday baking.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
S’mores Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and easy cleanup.
- Cream the Wet Ingredients: In a large bowl, cream together softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing well until smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the spices and leavening.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and maintain tender cookies.
- Add S’mores Elements: Gently fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips into the cookie dough for pockets of gooey, chocolatey flavor with every bite.
- Shape the Cookies: Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon to help them bake evenly.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For best results, do not overmix the dough to keep the cookies tender.
- Use fresh pumpkin puree; canned pumpkin is a great convenient alternative.
- To prevent marshmallows from melting too much and sticking together, you can add them halfway through baking or consider mini marshmallows which melt less aggressively.
- Store cookies in an airtight container at room temperature up to 3 days or freeze for longer storage.
- Gluten-free flour blend can be used for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin S’mores Cookies, pumpkin cookies, fall desserts, autumn baking, chocolate chip cookies, marshmallow cookies, graham cracker cookies
