Pumpkin S’mores Cookies
Pumpkin S’mores Cookies: A Cozy Fall Delight
Fall is the perfect season for treats that evoke the warmth of a cozy campfire, and these Pumpkin S’mores Cookies do just that. Combining the flavors of spiced pumpkin, melted chocolate, and gooey marshmallows, these cookies are a delightful twist on the traditional s’mores. If you’re looking for a sweet snack that embodies the spirit of autumn, you’re in for a treat!
Why Make This Recipe
There are many great reasons to try making Pumpkin S’mores Cookies. Firstly, the unique blend of flavors from pumpkin puree and pumpkin pie spice adds a seasonal touch to your baking. Secondly, the melty chocolate chips and fluffy marshmallows meld perfectly with the soft cookie base, making each bite a delightful experience. Plus, they are easy to make, perfect for any occasion, whether it’s a cozy family gathering or a festive holiday party.
How to Make Pumpkin S’mores Cookies
Creating these delectable cookies is a straightforward process. Follow this step-by-step guide to achieve cookie perfection:
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
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup additional chocolate chips, mini marshmallows, and crushed graham crackers (for topping)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring at this stage.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press a few extra marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature.
How to Serve Pumpkin S’mores Cookies
These cookies are best enjoyed warm, straight from the oven, with a glass of cold milk or a warm cup of cocoa. You can also serve them alongside other fall desserts for a sweet treat platter.
How to Store Pumpkin S’mores Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a plastic bag for up to three months. Just thaw them at room temperature before enjoying.
Tips to Make Pumpkin S’mores Cookies
- Don’t overmix the dough to maintain a soft, chewy texture.
- If you prefer, you can substitute the chocolate chips with white chocolate or peanut butter chips for a unique twist.
- For extra flavor, consider adding chopped nuts like pecans or walnuts to the cookie dough.
Variations
- Try using different types of pumpkin spice blends for unique flavors.
- If you want to make these cookies dairy-free, use coconut oil instead of butter and dairy-free chocolate chips.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days before baking.
2. What if I can’t find pumpkin puree?
You can use applesauce as a substitute, but bear in mind it will change the flavor profile slightly.
3. Can I use larger marshmallows instead of mini marshmallows?
Yes, but you may need to cut them into smaller pieces to ensure they distribute evenly throughout the cookie.
Enjoy the delightful combination of flavors in your Pumpkin S’mores Cookies, and bring the warmth of fall into your home!
Pumpkin S’mores Cookies
Ingredients
Cookie Base
- 1 Cup unsalted butter (at room temperature) Make sure the butter is softened.
- ¾ Cup brown sugar (packed) Use packed brown sugar for the best sweetness.
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree Canned pumpkin puree works well.
- 1 large egg Room temperature is ideal.
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice Can substitute with other spice blends.
- ½ Teaspoon salt
Add-Ins and Toppings
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 pieces graham crackers (broken into small pieces) This will add a classic s’mores flavor.
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup additional chocolate chips, mini marshmallows, and crushed graham crackers For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring at this stage.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces.
Baking
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press a few extra marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
