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

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)

1 teaspoon food coloring (orange, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 3: Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring at this point.

Step 4: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined—avoid overmixing.

Step 6: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.

Step 7: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Press a few extra marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball.

Step 9: Bake for 12 to 14 minutes, or until the edges are golden and the centers remain soft.

Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 11: Serve the pumpkin s’mores cookies at room temperature and enjoy.

Tips & Variations

For a more pronounced pumpkin flavor, add a pinch of ground nutmeg or cinnamon in addition to pumpkin pie spice.

Use dark or semi-sweet chocolate chips for a richer taste.

To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Try adding chopped nuts like pecans or walnuts for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, add a slice of bread to the container. You can also freeze the baked cookies for up to 2 months; thaw at room temperature before serving. Reheat gently in the microwave for a few seconds if you prefer them warm.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is recommended for convenience and consistent flavor.

What can I substitute for mini marshmallows if I don’t have any?

You can use regular marshmallows cut into smaller pieces or even marshmallow fluff folded into the dough, although the texture will be different.