why make this recipe
Pumpkin S’mores Cookies are a delightful twist on the classic s’mores treat, combining the warm flavors of fall with the fun of cookies. These cookies capture the essence of cozy evenings around the campfire, packing in gooey marshmallows, rich chocolate, and a hint of pumpkin spice. They are perfect for sharing with friends or family, making them a great choice for gatherings, potlucks, or simply enjoying at home with a glass of milk. Plus, they are easy to make and will fill your kitchen with a wonderful aroma!
how to make Pumpkin S’mores Cookies
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 (for topping)
- Mini marshmallows (for topping)
- Graham crackers (crushed, for topping)
Directions:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you are using orange food coloring, add it now.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers.
- Bake in the preheated oven for 12 to 14 minutes, or 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 them to a wire rack to cool completely.
- Serve the pumpkin s’mores cookies at room temperature.
how to serve Pumpkin S’mores Cookies
These cookies are best enjoyed fresh, but they can also be served as a sweet treat alongside a warm drink like apple cider or hot chocolate. You can also add a scoop of vanilla ice cream on top for a delicious dessert experience.
how to store Pumpkin S’mores Cookies
To store your cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider storing them in the refrigerator, where they can last for up to two weeks.
tips to make Pumpkin S’mores Cookies
- Make sure the butter is at room temperature for easier mixing.
- Don’t overmix the dough to keep the cookies soft.
- Experiment with different types of chocolate, like milk or dark chocolate, for a unique twist.
- For an extra festive touch, add some chopped nuts or crushed candy corn.
variation
If you want to add a different flavor, try incorporating white chocolate chips or substitute peanut butter chips for a nutty flavor. You can also use different types of graham crackers, like chocolate-flavored ones.
FAQs
1. Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly in this recipe.
2. How do I know when the cookies are done?
The edges should be golden brown while the center remains soft. They will continue to cook as they cool.
3. Can I freeze these cookies?
Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Just thaw and enjoy!
Pumpkin S'mores Cookies
Ingredients
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using orange food coloring, add it now.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers.
- Bake in the preheated oven for 12 to 14 minutes, or 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 them to a wire rack to cool completely.