Pumpkin S'mores Cookies
Deliciously soft and chewy cookies that combine the flavors of pumpkin pie and s'mores, perfect for fall gatherings.
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
For thicker cookies, chill the dough for about 30 minutes before baking. You can customize with nuts or different types of chocolate as well.