Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and classic s’mores into soft, chewy cookies packed with chocolate chips, mini marshmallows, and crunchy graham cracker pieces. Perfect for fall gatherings or anytime you want a nostalgic treat with a seasonal twist.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 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
- 1/2 cup chocolate chips
- Mini marshmallows
- Graham crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using, add the orange food coloring here a drop at a time until desired color is reached.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the dry ingredients.
- Combine Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Mix-ins: Carefully fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces for that classic s’mores texture and flavor throughout the dough.
- Shape Cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
- Add Toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces on top of each cookie to create a visually appealing and flavorful topping.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the cookie edges turn golden but the centers remain soft and slightly underbaked.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely.
- Serve: Enjoy the pumpkin s’mores cookies at room temperature for the best texture and flavor.
Notes
- Non-melting marshmallows: For marshmallows that hold their shape and don’t melt completely into the cookie dough, use vegan mini marshmallows which tend to remain intact when baked.
- Orange food coloring: Use sparingly — add one or two drops at a time as a little color goes a long way and is optional.
- Cooling the cookies: Let cookies cool a few minutes on the baking sheet after baking as they will be very delicate coming out of the oven. Transfer to a wire rack only when sufficiently cooled to avoid breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 232 kcal
- Sugar: 18 g
- Sodium: 133 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
