Written by Clara Rose
Why Make This Recipe
Pumpkin S’mores Cookies combine the flavors of fall with the classic taste of s’mores. They are soft, chewy cookies filled with chocolate, pumpkin, and gooey marshmallows. These treats are perfect for autumn gatherings, school events, or just a cozy night at home. Making these cookies is easy and lots of fun, allowing you to enjoy a delightful twist on a classic favorite.
Table of Contents
How to Make Pumpkin S’mores Cookies
Ingredients:
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 egg (large)
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup chocolate chips, mini marshmallows, graham crackers (crushed)
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you are using orange food coloring, add it in this step.
- 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. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each one.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s’mores cookies at room temperature.
How to Serve Pumpkin S’mores Cookies
Serve the cookies fresh from the oven or at room temperature. They are great on their own or paired with a glass of milk, hot chocolate, or even a cup of coffee. For a festive touch, you can serve them on a cozy platter with autumn-themed decorations.
How to Store Pumpkin S’mores Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them. Just place the cooled cookies in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months.
Tips to Make Pumpkin S’mores Cookies
- Ensure your butter is at room temperature for easy mixing.
- Don’t over mix the dough to keep the cookies soft.
- Feel free to add more chocolate chips or marshmallows if you love those flavors.
- If you like a stronger pumpkin flavor, add a bit more pumpkin puree.
Variation
For a different twist, try adding nuts like pecans or walnuts for added crunch. You can also use different types of chocolate, such as white chocolate or dark chocolate, for a unique flavor.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and saves time.
2. How do I know when the cookies are done baking?
Look for golden edges with a soft center. They will continue to cook slightly after removing from the oven.
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days before baking for a fresher taste. Just let it sit at room temperature for a few minutes before scooping.
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