Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and classic s’mores into a delightful treat. Soft pumpkin-infused cookie dough is studded with chocolate chips, mini marshmallows, and graham cracker pieces for a perfect balance of sweetness and texture, making them an ideal fall dessert or snack.
Ingredients
Cookie Dough
- 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 orange food coloring (optional)
- 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)
Topping
- ½ cup chocolate chips
- Extra mini marshmallows
- Extra graham crackers (crushed)
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will create the base for a tender cookie.
- Beat: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is well combined. If you choose to use orange food coloring, add it in this step to give the cookies a festive hue.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This ensures even distribution of the leavening agent and spices.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies tender.
- Fold: Gently fold in 1 cup of chocolate chips, mini marshmallows, and graham cracker pieces to evenly distribute the signature s’mores flavors within the dough.
- Drop: Using a small cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet. Space the dollops approximately 2 inches apart to allow room for spreading.
- Top: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces onto the top of each cookie dough ball for added texture and gooeyness.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes so they firm up slightly, then transfer them to a wire rack to cool completely.
- Serve: Serve the pumpkin s’mores cookies at room temperature and enjoy the perfect combination of pumpkin spice and classic campfire flavors.
Notes
- To enhance the pumpkin flavor, use fresh or canned pumpkin puree without added spices.
- If you prefer less sweetness, reduce the granulated sugar to 2 tablespoons.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
- The optional orange food coloring adds a fun festive touch but can be omitted without affecting flavor.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
