Delicious Pumpkin S’mores Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
