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Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies Recipe
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★★★★★

5.1 from 24 reviews

These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with classic s’mores ingredients, resulting in soft, chewy cookies filled with chocolate chips, mini marshmallows, and crunchy graham cracker pieces. Perfect for fall snacks or festive gatherings, these cookies are a delightful twist on the traditional s’mores with a seasonal pumpkin flair.

Ingredients

Scale

Dough 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 teaspoon orange food coloring (optional)

Mix-ins

  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 8 graham crackers, broken into small pieces

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes using an electric mixer on medium speed.
  3. Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined. If using, add the orange food coloring here to enhance the pumpkin color.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to ensure even distribution of the leavening agents and spices.
  5. Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain tender cookies.
  6. Fold in Mix-ins: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces to evenly distribute them throughout the dough.
  7. Scoop and Place Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
  9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallows set and the cookies firm up.

Notes

  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • If you want less gooey marshmallows, add them halfway through baking or toast them briefly under the broiler after baking.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Add chopped nuts like pecans or walnuts for extra texture if desired.

Nutrition

Keywords: pumpkin cookies, s’mores cookies, pumpkin spice, fall dessert, chocolate chip cookies, marshmallow cookie, graham cracker cookies

Find it online: https://kitchenbynora.com/pumpkin-smores-cookies-recipe-2/