Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin pie spice with the classic campfire treats of chocolate, marshmallows, and graham crackers. Soft, chewy, and loaded with gooey marshmallows and melty chocolate chips, these cookies evoke the nostalgic taste of s’mores in a delightful fall-inspired treat perfect for the season.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1 cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 Teaspoon orange food coloring (optional)
Optional Toppings
- 1/2 cup chocolate chips
- Mini marshmallows
- Crushed graham crackers
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which incorporates air for a tender texture.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using orange food coloring, add it at this step a drop or two at a time until desired color is achieved.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Mix-ins: Carefully fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, ensuring they are evenly distributed without breaking the marshmallows too much.
- Form Cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet to allow for spreading.
- Add Toppings: Press a few extra mini marshmallows, chocolate chips, and/or graham cracker pieces gently onto the top of each cookie dough ball to create a visually appealing and flavorful topping.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are golden brown but the centers remain soft and slightly gooey, to maintain a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up since they are delicate when hot, then transfer them to a wire rack to cool completely before serving.
- Serve: Enjoy the pumpkin s’mores cookies at room temperature for the best texture and flavor blend.
Notes
- Non-melting marshmallows: To keep marshmallows from completely melting into the dough, use vegan mini marshmallows which hold their shape better during baking.
- Orange food coloring: This is optional; add only a drop or two as a little coloring goes a long way and helps visually enhance the pumpkin theme.
- Cooling the cookies: Let the cookies cool on the baking sheet for several minutes before moving them to a wire rack to prevent breakage and ensure they finish setting up properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
