Description
Delight in these Pumpkin S’mores Cookies, a cozy fall treat that combines the warmth of pumpkin spice with the classic flavors of s’mores. Soft pumpkin-infused cookie dough is studded with mini chocolate chips and crushed graham crackers, then topped with melty toasted marshmallows for a gooey finish. Perfect for autumn gatherings or a comforting snack, these cookies bring a nostalgic campfire favorite to your oven.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Add-ins and Toppings
- 1/2 cup mini chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup graham crackers, crushed
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and pumpkin puree into the bowl, mixing thoroughly until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves until evenly blended for a balanced spice profile.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Add-ins: Gently fold in the mini chocolate chips and crushed graham crackers, distributing them evenly throughout the dough for texture and flavor.
- Portion Dough: Use a spoon or cookie scoop to drop dollops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Add Marshmallow Topping: Press a few mini marshmallows onto the top of each dough ball to create that signature s’mores gooeyness once baked.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the cookie edges turn golden, and the marshmallows are toasted and melted.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely, ensuring the cookies set without breaking.
Notes
- For best results, use fresh pumpkin puree instead of pumpkin pie filling to control sweetness and flavor.
- If mini marshmallows are unavailable, regular-sized marshmallows can be chopped into smaller pieces.
- To keep cookies soft, store them in an airtight container at room temperature for up to 3 days.
- Consider adding a pinch of ground ginger or allspice for an extra layer of fall spices.
