Description
These Pumpkin S’mores Cookies are a delightful twist on the classic campfire treat, combining the warm spices of pumpkin pie with gooey marshmallows, rich chocolate chips, and crunchy graham cracker pieces. Perfectly soft and chewy, these cookies bring autumn flavors and nostalgic s’mores elements together for a festive fall dessert.
Ingredients
Scale
Cookie Dough
- 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
Optional Toppings
- ½ Cup chocolate chips
- Mini marshmallows
- Graham crackers crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using orange food coloring, add a drop or two at this step to achieve the desired color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly mixed.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Take care not to overmix to maintain cookie tenderness.
- Fold in Mix-ins: Gently fold the chocolate chips, mini marshmallows, and broken graham cracker pieces into the dough, distributing them evenly throughout.
- Portion Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Add Toppings: Press a few extra mini marshmallows, chocolate chips, and/or graham cracker pieces onto the top of each cookie dough ball for added texture and appearance.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for several minutes to set because they will be delicate when hot.
- Transfer to Rack: Carefully transfer the cookies to a wire rack to cool completely before serving. This helps maintain their texture and prevents them from becoming soggy.
- Serve: Enjoy the pumpkin s’mores cookies at room temperature for the best flavor and texture experience.
Notes
- Non-melting marshmallows: Use vegan mini marshmallows if you prefer marshmallows that maintain their shape during baking rather than melting into the dough.
- Orange food coloring: This is optional and a small amount goes a long way. Add drops gradually for the perfect pumpkin-orange hue.
- Cooling the cookies: Let cookies cool on the baking sheet initially, as they are delicate when hot, then transfer to a wire rack to cool fully for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
