Description
This Gooey Pumpkin S’mores Cookie Cake combines the comforting flavors of pumpkin and classic s’mores in a soft, chewy cookie bar. Featuring pumpkin puree, melty mini marshmallows, chocolate chips, and crunchy graham cracker bits, this dessert offers a perfect balance of gooeyness and texture, baked to golden perfection in a single pan.
Ingredients
Wet Ingredients
- 2 sticks unsalted butter (softened)
- ½ cup canned pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- Orange food coloring (optional)
Dry Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Sugars
- ¾ cup brown sugar
- ¼ cup sugar
Mix-ins
- ½ cup chocolate chips
- ½ cup mini marshmallows
- 6-7 graham crackers (broken into small bits)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) and line a 9-inch pie pan with parchment paper, setting it aside for later use.
- Beat butter and sugars: In a large bowl, use a hand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, creating a creamy base.
- Add wet ingredients: Mix in the canned pumpkin puree, vanilla extract, and egg to the butter-sugar mixture, beating until fully combined. Add a few drops of orange food coloring if desired to deepen the pumpkin color.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly blended.
- Form the cookie dough: Gradually add the dry ingredient mixture to the wet ingredients, about half a cup at a time, mixing until a soft dough forms.
- Fold in mix-ins: Gently fold the chocolate chips, mini marshmallows, and graham cracker bits into the dough using a silicone spoon, ensuring even distribution.
- Spread dough and add toppings: Evenly spread the dough into the prepared pie pan. Optionally, sprinkle additional chocolate chips, marshmallows, and graham cracker bits on top for extra texture and visual appeal.
- Bake: Bake in the preheated oven for 20-25 minutes, until the edges turn golden brown and the marshmallows on top are nicely toasted.
- Cool and serve: Allow the cookie cake to cool in the pan for about 20 minutes before lifting it out using the parchment paper. Slice into 9 pieces and enjoy.
Notes
- Using parchment paper makes it easy to lift the cookie cake from the pan without breaking.
- Adding orange food coloring is optional but enhances the festive pumpkin look.
- For best gooey texture, avoid overbaking; marshmallows should be toasted but not burnt.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
