Pumpkin S’mores Cookies: A Delicious Fall Treat Recipe
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.
- 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
