Why You Should Make These Cookies
Who doesn’t love cookies? Now, who doesn’t love cookies that taste like pumpkin pie and s’mores combined? If you’re shaking your head, you haven’t tried these Pumpkin S’mores Cookies yet. Seriously, they’re like a cozy hug in cookie form, making them perfect for fall (although we’d eat them year-round, no judging).
Imagine soft, chewy cookies filled with chocolate, marshmallows, and that warm, spiced pumpkin goodness. Not only do they taste incredible, but they also fill your kitchen with a mouthwatering aroma that will have everyone asking, “What’s cooking?”
How to Make Pumpkin S’mores Cookies
Making these cookies is as simple as pouring your morning coffee. Follow these straightforward steps to whip up a batch that’ll have your family and friends begging for more. Just gather your ingredients and get ready to bake—there’s a tasty adventure ahead!
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 each of chocolate chips, mini marshmallows, graham crackers (crushed)
Directions:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper—you’re one step closer to cookie bliss!
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. You might want to do a little happy dance here.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you want that pumpkin vibe to pop, throw in the orange food coloring.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet ingredients but remember: do not over mix. Keep it chill, guys.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. This is the part where temptation starts kicking in!
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches of space between each.
- Top each cookie with some extra marshmallows, chocolate chips, and graham cracker pieces because why not? More is more, right?
- Bake in the preheated oven for 12 to 14 minutes until the edges are golden but the center is still soft—don’t over-bake them; we want chewy goodness!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, of course, enjoy them at room temperature!
How to Serve Pumpkin S’mores Cookies
Serve these cookies warm, if possible, so the chocolate and marshmallows are still gooey. Stack them up on a plate, take a few pictures for Instagram (because you totally want to show off), and enjoy them with a mug of hot cocoa or apple cider. They make the perfect treat for gatherings, movie nights, or just snacking on the couch in your pajamas. Don’t forget to share…or not. 😉
How to Store Pumpkin S’mores Cookies
You’ll want to keep these cookies fresh, right? Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just make sure they’re in a freezer-safe container or ziplock bag. When you’re ready to snack, simply thaw them at room temperature or pop them in the microwave for a few seconds.
Tips to Make Pumpkin S’mores Cookies
- Chill the dough: If you want thicker cookies, chill the dough for about 30 minutes before baking.
- Mix-ins: Feel free to add nuts or substitute different types of chocolate to tailor the cookies to your liking.
- Pumpkin spice lovers: Double the pumpkin pie spice if you want more flavor. Spicy cookies for the win! 🎉
Variation
Want to mix it up? Try adding peanut butter chips or even a drizzle of caramel on top. You can also experiment with flavored marshmallows if you’re feeling adventurous. Trust us, these cookies are versatile!
FAQs
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
Nope! Canned pumpkin puree is ideal for these cookies. If you use pumpkin pie filling, it may result in overly sweet cookies due to added sugars and spices.
2. What can I use in place of butter?
You could use a vegan butter substitute or applesauce if you’re in a pinch. Just note, the texture may change slightly.
3. Can I make these cookies gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend. Be sure to check that your other ingredients are also gluten-free!
Now, get your baking apron on and let’s get cooking! You’ll be the cookie champion in no time. 🏆
Pumpkin S'mores Cookies
Ingredients
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
- 1 Teaspoon food coloring (orange, optional) For enhancing pumpkin color
Dry Ingredients
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
Mix-Ins
- 1 Cup chocolate chips Plus some for topping
- 1 Cup mini marshmallows Plus some for topping
- 8 pieces graham crackers (broken into small pieces) Plus some for topping
- ½ Cup each of chocolate chips, mini marshmallows, graham crackers (crushed) For the cookie dough
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it's light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. Add the orange food coloring if desired.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Baking
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each.
- Top each cookie with additional marshmallows, chocolate chips, and graham cracker pieces.
- Bake in the preheated oven for 12 to 14 minutes until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Printable Recipe Card
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