Description
These Delicious and Gooey Pumpkin S’mores Cookies combine the warm flavors of pumpkin and fall spices with melty chocolate, marshmallows, and crunchy graham crackers for the ultimate cozy treat. Perfect for autumn gatherings or festive snacks, these cookies are soft, flavorful, and reminiscent of classic s’mores with a seasonal twist.
Ingredients
Scale
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (170 g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Add-ins
- 1 cup (175 g) semi-sweet chocolate chunks or chips
- 1 cup mini marshmallows
- ½ cup crushed graham crackers (about 4 full sheets)
- Optional: extra marshmallows and graham cracker pieces for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, creamy, and fluffy. This step incorporates air into the dough for a tender texture.
- Add Pumpkin, Egg, and Vanilla: Mix in the pumpkin puree, followed by the egg and vanilla extract, until fully combined, creating a smooth wet mixture rich with autumn flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate, Marshmallows, and Graham Crackers: Gently fold in the semi-sweet chocolate chunks, mini marshmallows, and crushed graham crackers, evenly distributing these classic s’mores ingredients throughout the dough.
- Portion and Bake: Drop tablespoons of the cookie dough onto the prepared baking sheets, spacing them apart. Optionally, add extra marshmallows and graham cracker pieces on top for added texture and visual appeal. Bake for 10–12 minutes until the edges set but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack. Enjoy them warm for gooey marshmallows or at room temperature for a chewier texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- For extra gooey marshmallows, add more mini marshmallows on top before baking.
- You can substitute semi-sweet chocolate chunks with milk or dark chocolate according to preference.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well for up to 1 month; thaw at room temperature before serving.
