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