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Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies Recipe
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★★★★★

4.9 from 21 reviews

Delight in the cozy flavors of fall with these Pumpkin S’mores Cookies. Soft and chewy pumpkin-infused cookie dough is studded with melty chocolate chips, gooey mini marshmallows, and crunchy graham cracker pieces for the perfect seasonal treat reminiscent of campfire s’mores. These cookies offer a delightful balance of spice, sweetness, and texture, making them an ideal dessert for autumn gatherings or comforting snacks.

Ingredients

Scale

Cookie Dough

  • 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
  • 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 orange food coloring (optional)

Optional Toppings

  • ½ cup chocolate chips
  • Mini marshmallows
  • Graham crackers, crushed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
  3. Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring here to give the cookies a vibrant fall hue.
  4. Combine 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. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough.
  6. Fold in Mix-Ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces to incorporate the signature s’mores components throughout the dough.
  7. Portion Cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
  8. Add Toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces onto the top of each cookie dough ball for an attractive, melty topping.
  9. Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden and the centers remain soft, indicating perfectly baked cookies.
  10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set and making them easier to handle.
  11. Serve: Enjoy your pumpkin s’mores cookies at room temperature for the best texture and flavor experience.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Add orange food coloring if you want a more festive appearance, but the cookies will taste delicious without it.
  • Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Mini marshmallows may brown quickly; watch the cookies closely in the last few minutes of baking.
  • To keep marshmallows soft, avoid overbaking and cool cookies properly.

Nutrition

Keywords: pumpkin s'mores cookies, fall cookies, pumpkin cookies, s'mores dessert, autumn treats, chocolate chip pumpkin cookies

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