Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin, cinnamon, and gooey marshmallows with chocolate chips and crunchy graham crackers for a festive fall treat. Soft, chewy, and perfectly sweet, they capture the essence of a classic s’more with a seasonal twist, making them an ideal dessert for autumn gatherings or anytime you crave a nostalgic flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- â…“ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ¾ cup graham cracker pieces (about 5 full crackers, broken into chunks)
- Optional extra chocolate chips and marshmallows for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- 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 helps create tender cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until the dough is smooth and well combined, adding moisture and flavor to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. This ensures even distribution of leavening agents and spices.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen cookies.
- Fold in Add-ins: Carefully fold in the chocolate chips, mini marshmallows, and graham cracker pieces to evenly distribute delicious chunks throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Optional Topping: For bakery-style cookies, press a few extra marshmallows and chocolate chips on top of each dough mound for added gooey texture and visual appeal.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers appear slightly underbaked to maintain softness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- Avoid overbaking to keep the cookies soft and gooey.
- For a stronger pumpkin flavor, add a pinch of nutmeg or cloves to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
