Pumpkin S’mores Cookies are the ultimate fall mashup. There’s something about the start of autumn that just makes me crave all things pumpkin and cozy, and these cookies capture that feeling perfectly. They combine the soft, chewy texture of a pumpkin cookie with the gooey, melted goodness of marshmallows and chocolate, all studded with crunchy graham cracker pieces. It’s like a campfire treat in cookie form, and they are surprisingly easy to make, bringing together two beloved desserts into one delicious bite. Imagine a crisp autumn evening, a warm drink, and a batch of these cookies fresh from the oven – pure comfort. They’re not overly sweet, letting the warm spice of the pumpkin and the rich chocolate shine through, balanced by the satisfying crunch of graham crackers. These Pumpkin S’mores Cookies are ideal for bake sales, Halloween parties, or just a weekend treat to enjoy with family.
Pumpkin S’mores Cookies
There’s something about the start of autumn that just makes me crave all things pumpkin and cozy. These Pumpkin S’mores Cookies capture that feeling perfectly. They combine the soft, chewy texture of a pumpkin cookie with the gooey, melted goodness of marshmallows and chocolate, all studded with crunchy graham cracker pieces. It’s like a campfire treat in cookie form, and they are surprisingly easy to make.
Ingredients:
- 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
- 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
Making the Cookie Dough
First things first, let’s get our butter and sugars ready. Make sure your unsalted butter is truly at room temperature – you should be able to press into it easily with your finger without it feeling greasy or cold. This is important for creaming the butter and sugar together properly, which creates air pockets that give cookies their lift. In a large mixing bowl, cream together the softened butter with the packed brown sugar and granulated sugar. Beat them with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which is key to a tender cookie.
Next, we’ll add the wet ingredients. Stir in the ½ cup of pumpkin puree. Make sure to use pure pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Then, beat in the large egg and the vanilla extract until everything is well combined. If you’re using the optional orange food coloring to give your cookies a more pronounced pumpkin hue, now is the time to add it. Mix it in until the color is evenly distributed throughout the dough.
Adding the Dry Ingredients and Mix-ins
In a separate, medium-sized bowl, whisk together the dry ingredients: the 2 ¼ cups of all-purpose flour, the baking soda, the pumpkin pie spice, and the salt. Whisking them together before adding them to the wet ingredients ensures that the leavening agent (baking soda) and salt are evenly distributed, preventing pockets of saltiness or an uneven rise.
Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies instead of soft and chewy ones. We want a tender crumb, so mix only until you no longer see streaks of flour.
Finally, it’s time for the fun part – adding the mix-ins! Gently fold in the 1 cup of chocolate chips, the 1 cup of mini marshmallows, and the pieces of graham crackers. Make sure these are distributed as evenly as possible throughout the dough. The mini marshmallows might seem like a lot, but they will melt and become wonderfully gooey when baked. The graham cracker pieces add a delightful crunch and a hint of that classic s’mores flavor.
Baking the Cookies
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper. Parchment paper is a lifesaver – it prevents sticking and makes cleanup a breeze.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size. If you like a slightly flatter cookie, you can gently press down on the tops of the dough balls with the palm of your hand or the bottom of a glass.
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look slightly soft. The marshmallows will be puffed and melty. It’s important not to overbake these cookies; they will continue to set up as they cool on the baking sheet.
Cooling and Enjoying
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This resting period on the hot baking sheet is crucial for the cookies to firm up. If you try to move them too soon, they might fall apart.
Once cooled, you can enjoy these delightful Pumpkin S’mores Cookies as is. For an extra touch, you can melt the remaining ½ cup of chocolate chips and drizzle it over the tops of the cooled cookies, or even dip the bottoms of the cookies into the melted chocolate. These cookies are best enjoyed within a few days and can be stored in an airtight container at room temperature. If you want to get ahead, you can freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, just place them on a baking sheet and bake, adding a few extra minutes to the baking time.
Conclusion:
So there you have it – a simple way to make absolutely delicious Pumpkin S’mores Cookies that taste like fall in every bite. They bring together the best of both worlds: the spiced warmth of pumpkin and the classic campfire s’mores experience. These cookies are wonderfully soft and chewy, with pockets of melted chocolate and marshmallow, and the slight crunch from the graham crackers adds a fantastic texture. They’re perfect for sharing, but honestly, you might want to keep them all to yourself! Enjoy them with a glass of milk or a warm cup of apple cider. For a fun twist, try adding a sprinkle of sea salt on top before baking to enhance the chocolate and caramel notes.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes, you can definitely make the dough ahead of time. Once the dough is made, cover it tightly with plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for about 15-20 minutes before scooping and baking. You can also freeze the dough balls for up to 3 months. Just bake them from frozen, adding a few extra minutes to the baking time.
Q: What can I substitute for pumpkin pie spice?
A: If you don’t have pumpkin pie spice, you can easily make your own. Mix 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground nutmeg, and a pinch of ground cloves. This blend will give you a similar warm, spiced flavor profile that works wonderfully in these cookies.
Q: How should I store leftover cookies?
A: Store leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft and chewy. If they get too soft for your liking, you can briefly re-crisp them in a low oven (around 250°F or 120°C) for a few minutes.
Pumpkin S’mores Cookies
A delightful fusion of fall flavors and campfire classic, these Pumpkin S’mores Cookies combine soft pumpkin cookie dough with gooey marshmallows and rich chocolate.
Ingredients
-
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
-
1 Cup chocolate chips
-
1 Cup mini marshmallows
-
8 graham crackers (broken into small pieces)
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½ Cup chocolate chips
Instructions
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Step 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Step 2
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. -
Step 3
Beat in the pumpkin puree, egg, and vanilla extract until well combined. -
Step 4
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. -
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup of chocolate chips. -
Step 6
Gently fold in the broken graham crackers and mini marshmallows. If using, stir in the food coloring for an orange hue. -
Step 7
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. -
Step 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The marshmallows will puff up and may lightly toast. -
Step 9
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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