Description
Delight in these festive Pumpkin S'mores Cookies, combining the warm flavors of pumpkin and pumpkin pie spice with melty chocolate chips, gooey mini marshmallows, and crunchy graham cracker pieces. Perfectly soft and chewy, these cookies capture the spirit of autumn and classic campfire treats in a fun, easy-to-make baked dessert.
Ingredients
Wet Ingredients
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange food coloring (optional)
Dry Ingredients
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
Mix-ins and Toppings
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- Additional chocolate chips, mini marshmallows, and graham cracker pieces for topping
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream: In a large bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cookie texture.
- Beat: Beat in the pumpkin puree, egg, and vanilla extract until fully combined. If using, add the orange food coloring here to give the dough a vibrant autumn hue.
- Whisk: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to over mix to keep the cookies tender.
- Fold: Gently fold in the chocolate chips, mini marshmallows, and the broken graham cracker pieces, ensuring an even distribution for the s'mores flavor.
- Drop: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart to allow room for spreading.
- Top: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball for an appealing look and extra gooey topping.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown while the center remains soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Serve: Serve these pumpkin s'mores cookies at room temperature to enjoy their perfect combination of soft pumpkin cookie and melty s'mores deliciousness.
Notes
- To enhance the pumpkin flavor, use canned pumpkin puree rather than pumpkin pie filling which contains added spices and sugars.
- For a deeper orange color, add the optional food coloring, but this does not affect the flavor.
- Store cookies in an airtight container at room temperature for up to 3 days; marshmallows may firm up but remain tasty.
- For longer storage, freeze baked cookies individually wrapped for up to 1 month and thaw at room temperature before serving.
- If you prefer less gooey marshmallows, reduce the quantity in the dough or only add them as a topping before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American