Brown Butter Pumpkin S’mores Cookies Recipe
Introduction
These Brown Butter Pumpkin S’mores Cookies combine the warm, nutty flavor of browned butter with the cozy spices of pumpkin. Soft, chewy, and filled with chocolate, marshmallows, and graham crackers, they are a perfect fall treat that tastes like your favorite campfire dessert.
Ingredients
- 1 cup (227g) unsalted butter (for browning)
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2/3 cup (150g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (100g) mini marshmallows
- 3/4 cup (60g) crushed graham crackers (about 6 full sheets)
- Extra chocolate chips for pressing on top (optional)
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and bubbles. Watch for golden-brown specks and a nutty aroma. Remove from heat immediately and pour into a large mixing bowl. Let cool for 10 minutes.
- Step 2: To the cooled brown butter, add brown sugar and granulated sugar. Beat until well combined. Mix in pumpkin puree, egg yolk, and vanilla extract. Mix until smooth and creamy.
- Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Step 4: Gradually add the dry mix to the wet ingredients, stirring with a rubber spatula just until a dough forms. Do not overmix.
- Step 5: Gently fold in chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.
- Step 6: For extra thick, chewy cookies, cover the bowl and chill the dough in the fridge for 15-30 minutes (optional).
- Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 8: Scoop out 2-tablespoon balls of dough (about 40g each) and place them 2 inches apart on the prepared baking sheets. Press extra chocolate chips and a couple marshmallows on top if desired.
- Step 9: Bake for 10-12 minutes, until edges are golden and centers look just set. If marshmallow melts out, use a spoon to gently nudge it back as soon as cookies come out of the oven.
- Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm if desired. Enjoy warm!
Tips & Variations
- Chilling the dough helps the cookies hold their shape and enhances their chewy texture.
- Substitute pumpkin pie spice with cinnamon, nutmeg, and ginger for a homemade spice blend.
- Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
- Adding a sprinkle of flaky sea salt on top balances the sweetness and elevates the overall taste.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. Reheat gently in the microwave for 10-15 seconds to soften the chocolate and marshmallows before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can affect the texture and flavor of the cookies.
What does browning the butter do for the cookies?
Brown butter adds a deep, nutty flavor and richness that enhances the overall taste, making these cookies irresistibly aromatic and flavorful.
Print
Brown Butter Pumpkin S’mores Cookies Recipe
- Total Time: 35 minutes
- Yield: About 20 cookies 1x
Description
These Brown Butter Pumpkin S’mores Cookies combine the rich, nutty flavor of browned butter with seasonal pumpkin puree and classic s’mores ingredients. Featuring a chewy texture dotted with gooey marshmallows, chocolate chips, and crushed graham crackers, these cookies offer a perfect autumnal twist on a nostalgic treat, finished with an optional sprinkle of flaky sea salt for enhanced flavor contrast.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) unsalted butter (for browning)
- 2/3 cup (150g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Sugars
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
Dry Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (100g) mini marshmallows
- 3/4 cup (60g) crushed graham crackers (about 6 full sheets)
Toppings (Optional)
- Extra chocolate chips for pressing on top
- Flaky sea salt for topping
Instructions
- Brown the Butter: Place 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams, then watch closely for golden-brown specks and a nutty aroma. Remove from heat immediately and pour into a large mixing bowl. Let cool for 10 minutes.
- Mix Wet Ingredients: To the cooled brown butter, add the light brown sugar and granulated sugar. Beat until well combined. Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute leavening agents and spices.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula just until a dough forms. Avoid overmixing to maintain tenderness.
- Add S’mores Components: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed throughout the dough.
- Chill the Dough (Optional): For thicker and chewier cookies, cover the bowl and refrigerate the dough for 15-30 minutes before baking.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion the Cookies: Scoop out 2-tablespoon balls of dough (approximately 40g each) and place them about 2 inches apart on the prepared baking sheets. Optionally, press extra chocolate chips and a couple of marshmallows on top of each dough ball for extra gooeyness and appearance.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges turn golden and centers look just set. If marshmallows spread outside the cookies, gently nudge them back with a spoon right after removing the cookies from the oven.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set properly, then transfer them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt if desired. Enjoy the cookies warm for the best texture and flavor.
Notes
- Using homemade pumpkin puree or canned pure pumpkin (not pie filling) is essential for the right texture and flavor.
- Chilling the dough slightly is optional but recommended for thicker, chewier cookies.
- Pressing extra chocolate chips and marshmallows on top enhances the s’mores appearance and gooeyness.
- Sprinkling flaky sea salt on warm cookies adds a pleasant flavor contrast but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter pumpkin s’mores cookies, pumpkin cookies, s’mores cookies, fall cookies, pumpkin dessert, chocolate marshmallow cookies
