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Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies Recipe
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★★★★★

4.8 from 9 reviews

Cozy, gooey, and packed with fall flavor, these pumpkin s’mores cookies are a delightful twist on the classic campfire treat, combining pumpkin purée, chocolate chunks, graham cracker crumbs, and mini marshmallows in a soft, flavorful cookie perfect for autumn.

Ingredients

Scale

Wet Ingredients

  • ½ cup pumpkin purée
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ⅓ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp pumpkin spice

Mix-Ins

  • ½ cup chocolate chunks
  • ½ cup crushed graham crackers
  • ½ cup mini marshmallows

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
  3. Add Pumpkin and Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract thoroughly until well combined, giving the dough a moist and flavorful consistency.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin spice to evenly distribute the leavening and spices throughout the flour.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix to keep the cookies tender.
  6. Fold in Mix-Ins: Gently fold in the chocolate chunks, crushed graham crackers, and mini marshmallows into the cookie dough to ensure they are evenly distributed without melting.
  7. Scoop and Bake: Using a cookie scoop or spoon, drop portions of the dough onto a lined baking sheet, spacing them adequately. Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers remain soft.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps the cookies set while keeping them gooey inside. Serve warm or at room temperature for best enjoyment.

Notes

  • For softer cookies, slightly underbake by removing them from the oven at the 10-minute mark.
  • You can substitute mini marshmallows with regular-sized marshmallows chopped into smaller pieces if mini are unavailable.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and ensure graham crackers are gluten-free.
  • Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Nutrition

Keywords: pumpkin cookies, s'mores cookies, fall cookies, pumpkin spice, chocolate chunk cookies, marshmallow cookies, autumn dessert

Find it online: https://maicook.com/pumpkin-smores-cookies-recipe/