These Pumpkin S’mores Cookies combine the cozy warmth of fall spices with the classic campfire flavors of graham cracker, chocolate, and marshmallow. Soft pumpkin-infused cookie dough envelopes gooey marshmallows and melted chocolate, delivering a sweet, seasonal treat that’s perfect for autumn gatherings, holidays, or just because.
Why You’ll Love This Pumpkin S’mores Cookies
Seasonal pumpkin flavor meets nostalgic s’mores.
Chewy, gooey texture with melty chocolate and marshmallow.
Fun, festive dessert perfect for fall.
Great for baking with kids or gifting.
A comforting, indulgent treat with every bite.
Ingredients for Pumpkin S’mores Cookies
To whip up these delightful Pumpkin S’mores Cookies, you’ll need a handful of simple ingredients that come together to create a flavor explosion.
– **All-purpose flour**: The backbone of your cookies, providing structure and a soft texture.
– **Baking soda and baking powder**: These leavening agents help your cookies rise, giving them that perfect chewy bite.
– **Salt**: Just a pinch enhances the sweetness and balances the flavors.
– **Ground cinnamon, ginger, and nutmeg**: These warm spices bring the essence of fall right into your kitchen, making every bite feel like a cozy hug.
– **Unsalted butter**: Softened to perfection, it adds richness and helps create that melt-in-your-mouth texture.
– **Granulated and brown sugar**: A mix of these sugars gives your cookies the right amount of sweetness and a lovely caramel flavor from the brown sugar.
– **Pumpkin puree**: The star of the show! It adds moisture, flavor, and that beautiful autumn hue.
– **Egg**: This binds everything together, ensuring your cookies hold their shape.
– **Vanilla extract**: A splash of vanilla adds depth and enhances the overall flavor profile.
– **Graham cracker crumbs**: These provide that classic s’mores crunch and a hint of sweetness.
– **Mini marshmallows**: They melt beautifully, creating gooey pockets of sweetness in every cookie.
– **Chocolate chips**: Because what’s a s’more without chocolate? They add richness and a delightful melty texture.
For those looking to mix things up, consider substituting chocolate chips with white chocolate or butterscotch chips.
You can also add chopped nuts for extra crunch or use flavored marshmallows for a fun twist.
Exact measurements for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Pumpkin S’mores Cookies
Making Pumpkin S’mores Cookies is a delightful journey that fills your kitchen with the warm scents of fall.
Follow these simple steps, and you’ll have a batch of cookies that are sure to impress.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C).
While it warms up, line a baking sheet with parchment paper.
This will prevent the cookies from sticking and make cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and those warm spices: cinnamon, ginger, and nutmeg.
This step is crucial as it ensures even distribution of the leavening agents and spices throughout your cookies.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened unsalted butter with granulated and brown sugar until the mixture is light and fluffy.
This process incorporates air, giving your cookies a lovely texture.
Don’t rush it; take a few minutes to get it just right!
Step 4: Combine Wet Ingredients
Next, add the pumpkin puree, egg, and vanilla extract to the butter mixture.
Mix well until everything is fully combined.
The pumpkin adds moisture and flavor, making these cookies irresistibly soft.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix until just combined; overmixing can lead to tough cookies.
You want a soft dough that holds together nicely.
Step 6: Fold in Extras
Gently fold in the graham cracker crumbs, mini marshmallows, and chocolate chips.
This is where the magic happens!
The marshmallows will create those gooey pockets of sweetness, while the chocolate adds richness.
Step 7: Scoop and Bake
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet.
Make sure to space them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Your kitchen will smell heavenly!
Step 8: Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes.
This helps them firm up a bit before transferring them to a wire rack to cool completely.
Now, grab a glass of milk and enjoy your delicious Pumpkin S’mores Cookies!
Tips for Success
Chill the dough for 30 minutes for chewier cookies.
Use a cookie scoop for uniform sizes and even baking.
Don’t overmix the dough; it should be just combined.
Experiment with flavored marshmallows for a fun twist.
Store cookies in an airtight container to keep them fresh.
Equipment Needed
Baking sheet: A standard one works, but a silicone mat can help with even baking.
Parchment paper: Great for easy cleanup; aluminum foil is a good alternative.
Mixing bowls: Use any size, but a large bowl is best for the wet ingredients.
Whisk: A fork can work in a pinch for mixing dry ingredients.
Cookie scoop: A tablespoon can also do the job for portioning dough.
Variations
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Try adding chopped pecans or walnuts for a nutty crunch that complements the pumpkin flavor.
Use dark chocolate chips instead of regular chocolate for a richer taste.
For a spicier kick, add a pinch of cayenne pepper to the dry ingredients.
Make them dairy-free by using coconut oil in place of butter and dairy-free chocolate chips.
Serving Suggestions
Pair these cookies with a warm cup of spiced chai or apple cider for a cozy fall treat.
Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
For a festive touch, drizzle melted chocolate over the cookies before serving.
Present them on a rustic wooden platter for a charming autumn display.
FAQs about Pumpkin S’mores Cookies
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the pumpkin until smooth. Canned pumpkin is convenient, but fresh pumpkin can add a lovely flavor and texture to your Pumpkin S’mores Cookies.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature. They’ll stay fresh for about a week. If you want to keep them longer, consider freezing them for up to three months!
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. Just scoop and bake when you’re ready for fresh cookies. It’s a great way to save time during busy fall days!
What can I substitute for mini marshmallows?
If you’re not a fan of marshmallows, try using marshmallow fluff or even caramel bits for a different twist. Both will add a delightful sweetness to your Pumpkin S’mores Cookies.
Are these cookies suitable for a vegan diet?
To make these cookies vegan, substitute the egg with a flax egg and use vegan butter and dairy-free chocolate chips. You’ll still enjoy the same delicious flavors without the animal products!
Final Thoughts
Baking Pumpkin S’mores Cookies is more than just a recipe; it’s an experience that brings warmth and joy to your kitchen.
The delightful aroma of spices and chocolate fills the air, creating a cozy atmosphere perfect for sharing with loved ones.
Each bite offers a comforting blend of flavors that captures the essence of fall, making it a treat everyone will cherish.
Whether enjoyed with a warm drink or shared at gatherings, these cookies are sure to create sweet memories.
So, roll up your sleeves and indulge in this seasonal delight that celebrates the joy of baking!
Indulge in the delightful flavors of fall with these Pumpkin S’mores Cookies, combining the classic s’mores experience with the seasonal taste of pumpkin.
Ingredients
Scale
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1 cup mini marshmallows
1 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, chill the dough for 30 minutes before baking.
You can substitute the chocolate chips with white chocolate chips or butterscotch chips for a different flavor.
For added texture, consider mixing in chopped nuts or using flavored marshmallows.
