Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with the classic campfire treats of chocolate, marshmallows, and graham crackers, baked into soft, chewy cookies perfect for fall gatherings and sweet cravings.
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
Mix-ins and Toppings
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- Additional mini marshmallows, chocolate chips, and crushed graham crackers for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined. If desired, add orange food coloring to enhance the autumnal color of the cookies.
- 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.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients mixture to the wet ingredients, mixing gently until just combined to avoid overdeveloping the gluten, which could make cookies tough.
- Fold in Mix-ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces, distributing them evenly throughout the dough.
- Prepare Cookie Dough on Sheet: Scoop rounded tablespoons of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart. Press additional mini marshmallows, chocolate chips, and graham cracker crumbs onto the top of each dough mound to enhance flavor and presentation.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes or until the edges are golden brown but the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for several minutes to set before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy your seasonal treat!
Notes
- For extra gooey marshmallows, add a few more on top of each cookie before baking.
- If you prefer a stronger pumpkin flavor, increase the pumpkin puree to ¾ cup.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer preservation.
- Adjust the level of pumpkin pie spice to your taste preferences.
