Description
These Pumpkin S’mores Cookies combine the warm spices of pumpkin pie with the classic flavors of chocolate, marshmallows, and graham crackers for a delightful, cozy treat perfect for fall or any time you crave a sweet, nostalgic cookie.
Ingredients
Scale
Dough 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
Mix-ins and Toppings
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- Additional ½ Cup chocolate chips (for topping)
- Additional mini marshmallows (for topping)
- Additional crushed graham crackers (for topping)
Instructions
- Preheat: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, indicating good aeration for tender cookies.
- Beat: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined. If using, add the orange food coloring at this stage to achieve a festive color.
- Whisk: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Add: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough, which can cause tough cookies.
- Fold: Gently fold in the chocolate chips, mini marshmallows, and small pieces of graham crackers to evenly distribute the s’mores mix-ins throughout the dough.
- Drop: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Top: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough mound for a visually appealing and flavor-enhancing finish.
- Bake: Bake in the preheated oven for 12 to 14 minutes until the edges turn 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 several minutes, which helps them set, before transferring them to a wire rack to cool completely.
- Serve: Enjoy the pumpkin s’mores cookies at room temperature for the best flavor and texture experience.
Notes
- For softer cookies, do not overbake; remove them while centers still look slightly underdone.
- Adding orange food coloring is optional but enhances the festive pumpkin appearance.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can freeze the dough balls before baking for up to 2 months and bake directly from frozen, adding a couple of extra minutes to baking time.
- Ensure butter is at room temperature to achieve proper creaminess.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin S'mores Cookies, Fall Cookies, Pumpkin Cookies, S'mores Recipe, Chocolate Chip Cookies, Marshmallow Cookies, Graham Cracker Cookies
