Pumpkin S’mores Cookies
Delightful cookies combining spiced pumpkin, melted chocolate, and gooey marshmallows, perfect for a cozy fall treat.
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.
Notes
Store in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a plastic bag for up to three months.