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Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies Recipe
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★★★★★

4.9 from 22 reviews

These Pumpkin S’mores Cookies combine the warm, spicy flavors of fall with the nostalgic charm of traditional s’mores. Soft pumpkin-infused cookie dough is studded with gooey mini marshmallows, rich chocolate chips, and crunchy graham cracker pieces, creating a perfect treat for cozy autumn evenings or Halloween celebrations. With a hint of pumpkin pie spice and an optional orange tint, these cookies are as vibrant as they are delicious.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 2 ¼ Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon pumpkin pie spice
  • ½ Teaspoon salt

Add-ins

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

Optional

  • 1 Teaspoon food coloring, orange

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This incorporates air for a soft cookie texture.
  3. Add Pumpkin, Egg, and Vanilla: Mix in the pumpkin puree, egg, and vanilla extract until fully combined and smooth. If you want vibrant, festive cookies, add the orange food coloring here and mix well until evenly colored.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Chocolate, Marshmallows, and Graham Crackers: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, ensuring even distribution without crushing the marshmallows too much.
  7. Scoop and Bake: Drop rounded tablespoons or cookie scoopfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden but the centers remain soft.
  8. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set and prevents breaking.

Notes

  • For best results, use pumpkin puree—not pumpkin pie filling, which contains added sugar and spices.
  • Do not overbake the cookies; they should be soft and chewy with slightly golden edges.
  • If mini marshmallows seem to brown too much during baking, you can add them halfway through to maintain their softness.
  • To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition

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

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