If you’re looking for a cookie that stands out from the usual, Pumpkin S’mores Cookies are the perfect fall treat! Soft, sweet, and incredibly addictive, these cookies combine the comforting flavors of pumpkin, warm spices, gooey marshmallows, chocolate chips, and crunchy graham cracker crumbs for a magical bite every time. Whether you’re a pumpkin fan or just love the classic s’mores combo, these cookies are sure to become a seasonal favorite.
Why You’ll Love These Cookies
- Simple to make: The recipe is straightforward, perfect for both beginner and experienced bakers. The dough is easy to prepare, and baking time is quick.
- Flavor-packed: With pumpkin puree, pumpkin pie spice, vanilla, chocolate chips, mini marshmallows, and graham cracker crumbs, these cookies are bursting with classic fall and s’mores flavors.
- Versatile for any occasion: Great for dessert, snacks, brunch, or portable treats for picnics and potlucks.
Ingredients You’ll Need
- Butter: Unsalted and softened for creaming.
- Brown and granulated sugar: Both for depth and sweetness.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling.
- Egg and vanilla extract: To bind and flavor the dough.
- All-purpose flour, baking soda, pumpkin pie spice, and salt: For structure and warm spices.
- Chocolate chips: Use your favorite kind (semi-sweet, milk, or white chocolate).
- Mini marshmallows: For chewy gooey pockets of sweetness.
- Graham cracker crumbs: Adds the signature crunch of s’mores.
- Optional: Orange food coloring for that perfect fall hue.
How to Make Pumpkin S’mores Cookies
- Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, beat softened butter with brown and granulated sugar until fluffy.
- Add wet ingredients: Mix in pumpkin puree, egg, vanilla extract, and orange food coloring if using.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Mix dry into wet: Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Add s’mores mix-ins: Fold in chocolate chips, mini marshmallows, and graham cracker crumbs gently.
- Shape cookies: Using a cookie scoop or spoon, drop dough balls about 2 inches apart on the baking sheet.
- Top and bake: Press extra chocolate chips, marshmallows, and graham cracker crumbs onto the tops of each cookie dough ball. Bake for 12-14 minutes, until edges are golden but centers remain soft.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Chocolate: Swap semi-sweet chips for white chocolate or chunks for variety.
- Marshmallows: Not a fan? Leave them out and add extra chocolate chips.
- Spices: Adjust pumpkin pie spice to taste or use individual spices like cinnamon and nutmeg.
- Non-melting marshmallows: Use vegan mini marshmallows if you want them to hold shape during baking.
- Storage: Keep cookies in an airtight container at room temperature for 2-3 days or refrigerate up to a week. Dough freezes well up to a year; baked cookies freeze up to 4 months.
Serving Suggestions
Pair these pumpkin s’mores cookies with a glass of cold milk, a cozy cup of coffee, or for a festive touch, an Irish cream coffee or limoncello cocktail. They also make a delightful dessert after a hearty meal or a sweet addition to brunch.
FAQs
- Can I use pumpkin pie filling instead of puree? It’s best to use pure pumpkin puree for proper texture and flavor.
- Are these cookies best served warm or cold? They’re delicious both ways, but the gooey marshmallows and melty chocolate are extra satisfying warm.
Enjoy these irresistible pumpkin s’mores cookies all season long — soft, gooey, and bursting with autumn flavors!