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Pumpkin S’mores Cookies Recipe

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★★★★★

4.4 from 149 reviews

Delight in these Pumpkin S’mores Cookies, a perfect blend of seasonal pumpkin flavor with classic s’mores ingredients like chocolate, marshmallows, and graham crackers. Soft, chewy, and packed with fall spices, these cookies bring a cozy twist to your cookie jar and are ideal for festive gatherings or an indulgent treat.

Ingredients

Scale

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 orange food coloring (optional)

Dry Ingredients

  • 2 ¼ Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon pumpkin pie spice
  • ½ Teaspoon salt

Add-ins

  • 1 Cup chocolate chips
  • 1 Cup mini marshmallows
  • 8 graham crackers (broken into small pieces)
  • Extra chocolate chips, mini marshmallows, and crushed graham crackers for topping

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of cookies.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
  3. Combine Wet Ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until well combined. If using, add the orange food coloring at this stage for a vibrant fall color.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to over mix to keep the cookies tender.
  6. Fold in S’mores Ingredients: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces to distribute them evenly throughout the dough.
  7. Portion Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
  8. Add Toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces into the top of each dough ball for an attractive and indulgent finish.
  9. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden and the centers are still soft and slightly puffy.
  10. Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
  11. Serve: Enjoy your pumpkin s’mores cookies as a seasonal treat alongside a warm beverage or as a delightful snack anytime.

Notes

  • Do not over mix the dough once the dry ingredients are added to avoid tough cookies.
  • If you want deeper orange color, adding the optional food coloring is recommended.
  • Use fresh pumpkin puree, not pumpkin pie filling, for best results.
  • Make sure the butter is at room temperature to ensure proper creaming with the sugars.
  • You can substitute mini marshmallows with regular ones cut into smaller pieces if unavailable.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: Pumpkin cookies, S'mores cookies, Fall desserts, Halloween treats, Chocolate chip cookies, Marshmallow cookies, Graham cracker cookies

Find it online: https://dinewithdylan.com/pumpkin-smores-cookies-recipe/