Delicious Pumpkin S’mores Cookies Recipe

Introduction

These delicious pumpkin s’mores cookies combine the cozy flavors of pumpkin spice with classic s’mores ingredients. Soft, chewy, and filled with melted marshmallows and chocolate chips, they’re perfect for fall gatherings or a sweet treat any time of year.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Then add pumpkin puree, egg, and vanilla extract, mixing well to combine.
3. Step 3: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
5. Step 5: Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips carefully into the dough.
6. Step 6: 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.
7. Step 7: Bake for 10-12 minutes, until the edges are golden brown but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Make sure not to overbake; the cookies should be golden at the edges and soft in the center for the best texture.
• Use fresh pumpkin puree for more vibrant flavor, or canned pumpkin puree if pressed for time.
• Try swapping semi-sweet chocolate chips for dark or white chocolate chips for a different twist.
• For extra gooey marshmallows, add a few more mini marshmallows on top of the cookies halfway through baking.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, add a slice of bread to the container. Reheat gently in the microwave for 10-15 seconds if desired to melt the chocolate and soften the marshmallows.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is often more convenient. Just be sure to use plain pumpkin puree, not pumpkin pie filling.

Can these cookies be made gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Make sure the other ingredients like graham cracker crumbs are also gluten-free.

Delicious Pumpkin S’mores Cookies Recipe

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4.4 from 67 reviews

These Delicious Pumpkin S’mores Cookies combine the warm flavors of pumpkin and cozy spices with classic s’mores ingredients like graham cracker crumbs, mini marshmallows, and chocolate chips. Soft, moist, and perfect for fall, these cookies offer a delightful twist on a seasonal favorite that is easy to make and bake.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Elements

• 1 1/2 cups graham cracker crumbs
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Then add pumpkin puree, the egg, and vanilla extract, mixing thoroughly until well combined.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the spices and leavening agent.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and stir gently until just combined to avoid overmixing which can make the cookies dense.
5. Add S’mores Elements: Fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips carefully to evenly distribute these signature s’mores components throughout the dough.
6. 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 shape the cookies.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown but the centers remain soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Avoid overbaking to keep the centers soft and chewy; the edges should only be lightly golden.
• Ensure you use the full amount of pumpkin puree for proper flavor and moisture.
• Mix the dough just until ingredients are combined to prevent a dense texture.

Keywords: pumpkin cookies, s’mores cookies, fall desserts, pumpkin puree recipes, graham cracker cookies, marshmallow cookies, chocolate chip cookies