Introduction

These Pumpkin S’mores Cookies combine the warm spices of fall with the nostalgic flavors of s’mores. Soft pumpkin-infused dough is studded with chocolate chips, graham cracker crumbs, and mini marshmallows for a delightful treat perfect for cozy autumn days.

Pumpkin S'mores Cookies: A Delicious Fall Treat Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup graham cracker crumbs
½ cup mini marshmallows

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Stir in the pumpkin puree until fully incorporated into the dough.
Step 7: Fold in the chocolate chips, graham cracker crumbs, and mini marshmallows evenly throughout the dough.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, until the edges are golden brown and the centers remain slightly soft. Keep a close eye on them during the last few minutes to prevent overbaking.
Step 10: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra gooey texture, add more mini marshmallows just before baking or press a few on top of each cookie before placing them in the oven.
Substitute the semi-sweet chocolate chips with dark or white chocolate chips according to your preference.
If you prefer a stronger spice flavor, increase the cinnamon and ginger slightly.
Make these cookies gluten-free by swapping the all-purpose flour for a gluten-free flour blend, ensuring it includes xanthan gum.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, add a slice of bread to the container. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Reheat briefly in the microwave to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Make sure it’s well-drained to avoid adding excess moisture to the dough.

What if I don’t have graham cracker crumbs?

You can crush regular graham crackers yourself or substitute with digestive biscuits or a similar mildly sweet cookie for a slightly different flavor.

Pumpkin S’mores Cookies: A Delicious Fall Treat Recipe

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Pumpkin S’mores Cookies are a delightful fall treat combining the warm spices of pumpkin with the nostalgic flavors of classic s’mores—chocolate, graham crackers, and marshmallows—all baked into soft, chewy cookies perfect for cozy autumn days.

Author: Lila
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree

Dry Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt

Add-ins

1 cup semi-sweet chocolate chips
1 cup graham cracker crumbs
½ cup mini marshmallows

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and raising agents.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Add Pumpkin Puree: Stir in the pumpkin puree until fully incorporated, giving the dough moisture and that characteristic fall flavor.
Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, graham cracker crumbs, and mini marshmallows to distribute the s’mores elements throughout the dough.
Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Bake for 10-12 minutes or until the edges are golden brown and the centers remain slightly soft; monitor closely in the last few minutes to prevent overbaking.
Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, helping them set properly.

Notes

You can substitute canned pumpkin puree with fresh roasted and mashed pumpkin if preferred.
Mini marshmallows may brown quickly during baking; keep a close eye to avoid burning.
For extra gooey marshmallows, add a few more on top of each cookie halfway through baking.
Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, place baked cookies in a single layer in freezer bags for up to 3 months; thaw before serving.

Keywords: pumpkin cookies, s’mores cookies, fall dessert, pumpkin dessert, chocolate chip cookies, autumn treats