These Pumpkin S’mores Cookies are a fun fall treat! They mix the cozy flavors of pumpkin, chocolate, and marshmallows for a tasty take on classic s’mores.
Who knew cookies could bring the campfire fun home? My favorite part is the gooey marshmallow center—so good that you won’t want to share! 🍪
Making these cookies is a breeze! Just mix, scoop, and bake. I love serving them warm with a glass of milk for the perfect snack!
Key Ingredients & Substitutions
Unsalted Butter: Butter adds moisture and richness. If you need a dairy-free option, use coconut oil or a plant-based butter alternative which works well in baking.
Pumpkin Puree: Canned pumpkin is perfect for this recipe. If you can’t find it, you can use homemade pumpkin puree made from roasted pumpkin. Just make sure it’s smooth!
Chocolate: While chocolate chunks are great, feel free to swap in chocolate chips or even a mix of dark and milk chocolate for varied flavors. If avoiding chocolate, consider using peanut butter chips for a twist.
Mini Marshmallows: Look for vegan marshmallows if you need a dairy-free version. You can also skip them and use chocolate frosting for a similar gooey texture.
Spices: The spices give these cookies their cozy flavor. For a fun twist, try adding a pinch of allspice or even some cayenne for a kick!
How Can I Get My Cookies to Be Soft and Chewy?
To achieve that perfect soft and chewy texture in your cookies, start by not overmixing your dough after adding the dry ingredients. This helps keep the cookies tender. Also, make sure you don’t bake them for too long; they should be soft in the center when you take them out.
- Use room temperature butter for a creamier dough.
- Chilling the dough for 30 minutes can also help create a thicker cookie that bakes more evenly.
- Try underbaking a little; cookies continue to cook a bit while cooling, so you want to pull them out just before they look done.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Mix-Ins:
- 1 cup chocolate chunks or chopped chocolate
- 1 cup mini marshmallows (plus extra for topping)
- Graham cracker crumbs (optional, about ½ cup)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and about 20 minutes for baking. Then, you have some cooling time before enjoying these delicious cookies. Altogether, set aside around 1 hour for the entire process.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This typically takes about 2-3 minutes.
3. Mix in the Pumpkin and Eggs:
Add the pumpkin puree, egg, and vanilla extract to the bowl. Continue mixing until everything is well combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). This ensures the spices are evenly distributed throughout your cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined. Avoid overmixing; it’s okay if there are a few small lumps.
6. Add Chocolate and Optional Graham Crackers:
Gently fold in the chocolate chunks and graham cracker crumbs if you’re using them. This will add that wonderful s’mores touch!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, scoop about 1.5 tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie to allow room for spreading.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, but the centers will still look soft—that’s perfect!
9. Add Marshmallows and Chocolate:
As soon as you pull the cookies out of the oven, gently press a few mini marshmallows onto the top of each cookie and add a couple more chocolate chunks if you like.
10. Toast the Marshmallows:
Return the cookies to the oven for another 1-2 minutes, just until the marshmallows are puffed and slightly toasted. Keep an eye on them so they don’t burn!
11. Cool Down:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly!
12. Enjoy!
These cookies taste best warm but can be stored in an airtight container for up to 3 days. Enjoy your delightful Pumpkin S’mores Cookies!
These cookies are sure to bring joy to your fall gatherings with their cozy pumpkin flavor and gooey s’mores goodness!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin works great! Just make sure to cook and puree it until smooth, then measure out 1 cup. For the best results, use a sugar pumpkin for a sweeter flavor.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, you can add a slice of bread to the container; it helps to maintain moisture!
Can I Freeze These Cookies?
Absolutely! You can freeze the dough before baking for up to 3 months. Just scoop it onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
What Can I Use Instead of Mini Marshmallows?
If mini marshmallows aren’t available, you can use large marshmallows cut into smaller pieces or even marshmallow fluff drizzled over the top after baking. Chocolate frosting can also replicate the gooey sweetness.
