Description
These Pumpkin S’mores Cookies combine the warm, cozy flavors of pumpkin and pumpkin spice with the nostalgic taste of classic s’mores. Soft and chewy cookies are loaded with chocolate chips, mini marshmallows, and crunchy graham cracker pieces, making them the perfect treat for fall or any time you’re craving a sweet, festive cookie.
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 ½ Cups chocolate chips (divided: 1 cup for dough, ½ cup for topping)
- 1 Cup mini marshmallows (plus extra for topping)
- 8 graham crackers (broken into small pieces, plus extra crushed for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Combine wet ingredients: Beat in the pumpkin puree, large egg, and vanilla extract (add the orange food coloring here if using) until the mixture is fully combined and smooth.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute all dry components.
- Mix dry into wet: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in mix-ins: Gently fold in 1 cup of chocolate chips, 1 cup mini marshmallows, and the broken graham cracker pieces, distributing them evenly throughout the dough.
- Form cookie dough balls: 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 for spreading.
- Add toppings: Press a few extra marshmallows, chocolate chips, and crushed graham cracker pieces on top of each cookie dough ball for added texture and flavor.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown while the centers remain soft and slightly undercooked for a chewy texture.
- Cool the cookies: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Serve: Serve the pumpkin s’mores cookies at room temperature to enjoy the perfect soft, gooey texture and rich flavor.
Notes
- You can omit the orange food coloring if you prefer a more natural pumpkin cookie color.
- For extra gooey marshmallows, add some mini marshmallows on top immediately after baking while the cookies are warm.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Use fresh pumpkin puree for best flavor; canned pumpkin puree also works well.
- Adjust pumpkin pie spice to taste, adding more for a stronger autumnal flavor.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin s'mores cookies, pumpkin cookies, s'mores dessert, fall cookies, pumpkin spice cookies, chocolate chip cookies, marshmallow cookies, graham cracker cookies
