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Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies Recipe
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★★★★★

5 from 30 reviews

Delight in these soft, fluffy Pumpkin S’mores Cookies that combine the cozy flavors of pumpkin puree, gooey marshmallows, crunchy graham crackers, and rich chocolate chips. Perfect for fall gatherings, these cookies deliver a perfect balance of sweetness and spice, capturing the nostalgic essence of classic s’mores with a seasonal twist.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange food coloring (optional)

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt

Add-ins

  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 8 graham crackers, broken into small pieces

Optional Toppings

  • ½ cup chocolate chips
  • Mini marshmallows
  • Crushed graham crackers

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
  3. Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully combined. If using, add the orange food coloring during this step, adding a drop or two at a time for the desired hue.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in mix-ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces, ensuring even distribution without breaking the chunks.
  7. Shape the cookies: Using a small cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Add toppings: Press a few extra marshmallows, chocolate chips, and/or graham cracker pieces onto the top of each cookie dough ball for added gooeyness and crunch.
  9. Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown and the centers are still soft and slightly puffy.
  10. Cool: Let the cookies cool on the baking sheet for several minutes since they are delicate when hot. Then transfer them to a wire rack to cool completely before serving.
  11. Serve and enjoy: Serve these pumpkin s’mores cookies at room temperature, optionally with a scoop of ice cream for a delightful dessert twist.

Notes

  • If you prefer marshmallows that hold their shape and don’t melt into the dough as much, try using vegan mini marshmallows, which are less prone to melting during baking.
  • Orange food coloring is optional and a little goes a long way—add gradually until you reach the desired shade.
  • Cookies will be very soft right out of the oven; allow them to cool on the baking sheet before moving to a wire rack to finish cooling and firm up.
  • To enhance the pumpkin flavor, especially if you want it more pronounced, consider increasing pumpkin pie spice slightly or using a high-quality pumpkin puree.
  • Store cookies in an airtight container at room temperature for up to 3–4 days to maintain freshness.

Nutrition

Keywords: pumpkin s’mores cookies, pumpkin cookies, s’mores cookies, fall recipes, pumpkin dessert, pumpkin spice cookies, marshmallow cookies

Find it online: https://ellaeatsdaily.com/pumpkin-smores-cookies-recipe/