Pumpkin S’mores Cookies Recipe
These Pumpkin S’mores Cookies are a delightful twist on the classic s’mores treat, combining the flavors of pumpkin, chocolate, marshmallows, and graham crackers into a soft and chewy cookie. Perfect for fall gatherings or as a sweet treat any time of the year.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 35 minutes
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough:
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 egg (large)
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
Mix-ins:
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup chocolate chips
- mini marshmallows
- graham crackers (crushed)
Instructions
- Preheat: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat: Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
- Whisk: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Add: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Fold: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Drop: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top: Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each one.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Serve the pumpkin s’mores cookies at room temperature.
Notes
- You can customize these cookies by adding nuts, dried fruits, or different flavored chips.
- Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin S'mores Cookies, Pumpkin Cookies, S'mores Cookies, Fall Baking
Find it online: https://yumwithmia.com/pumpkin-smores-cookies-recipe/
