Pumpkin S’mores Cookies
Jump to RecipeFall is the perfect time to enjoy warm, delicious cookies that bring comfort and joy. Pumpkin S’mores Cookies combine the traditional flavors of pumpkin spice and the fun of s’mores in one delightful treat. These cookies are soft, chewy, and filled with gooey chocolate and marshmallows, making them a perfect snack for any cozy gathering or a sweet treat for yourself.
Why Make This Recipe
Making Pumpkin S’mores Cookies is not just about satisfying your sweet tooth; it’s also about embracing the flavors of the season. The combination of pumpkin, spices, and s’mores makes these cookies a great choice for family gatherings, holidays, or just an everyday snack. Plus, they are easy to make, so you can whip up a batch with minimal fuss. Your friends and family will love these cookies, and you will enjoy all the compliments!
How to Make Pumpkin S’mores Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
- 1 cup mini marshmallows
Directions
- Prepare the Dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows.
- Shape and Bake the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your Pumpkin S’mores Cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 5 days.
How to Serve Pumpkin S’mores Cookies
These cookies are delicious on their own, but you can enhance your experience by serving them with a glass of milk or a warm cup of hot chocolate. Consider placing a few cookies on a festive plate and sharing them with friends or family. They also make great gifts when packaged nicely in a box.
How to Store Pumpkin S’mores Cookies
To keep your Pumpkin S’mores Cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 5 days. If you want to keep them longer, you can freeze the cookies. Just make sure to place a piece of parchment paper between layers to prevent sticking.
Tips to Make Pumpkin S’mores Cookies
- Make sure your butter is truly softened for the best texture.
- Don’t overmix the dough when adding the dry ingredients; mix until just combined for soft cookies.
- Experiment with different types of chocolate chips, like dark or white chocolate, to change the flavor profile.
- If you like extra chewiness, add more mini marshmallows.
Variation (if any)
You can switch up the spices based on your preference. If you want a more tropical flavor, try adding some shredded coconut to the cookie dough. You can also add nuts like walnuts or pecans for added crunch.
FAQs
- Can I use canned pumpkin puree for this recipe?
- Yes, canned pumpkin puree works perfectly and saves you time.
- Can I make these cookies gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
- What should I do if my dough is too sticky?
- If the dough is sticky, try chilling it in the refrigerator for about 30 minutes before baking.
Enjoy making and sharing your Pumpkin S’mores Cookies!
Pumpkin S’mores Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure the butter is truly softened for the best texture.
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup pumpkin puree Canned pumpkin puree works perfectly.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the mix-ins
- 1 cup graham cracker crumbs
- 1 cup chocolate chips Experiment with different types like dark or white chocolate.
- 1 cup mini marshmallows Add more for extra chewiness.
Instructions
Prepare the Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows.
Shape and Bake the Cookies
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve
- Enjoy your Pumpkin S’mores Cookies warm or at room temperature.