Description
These Pumpkin S’mores Cookies combine the tender, spiced goodness of pumpkin-flavored cookie dough with all the classic s’mores ingredients—chocolate, marshmallows, and graham crackers—for a delicious fall-inspired treat that’s both nostalgic and unique.
Ingredients
Scale
Cookies
- 1/2 cup (1 stick) plus 2 Tbsp. unsalted butter
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg yolk
- 1 cup (215 g) packed dark brown sugar
- 2/3 cup pumpkin puree
- 1/2 cup (100 g) granulated sugar
S’mores Mix-Ins
- 1 (4-oz.) bittersweet chocolate bar
- 3 (1.5-oz.) Hershey’s milk chocolate bars, divided
- 5 graham cracker sheets, divided
- 7 large marshmallows, halved
- 28 mini marshmallows
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter completely. Transfer the melted butter to a large mixing bowl and let it cool slightly to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, kosher salt, baking powder, and baking soda until well combined.
- Combine Wet Ingredients: To the bowl with melted butter, add the egg yolk, dark brown sugar, pumpkin puree, and granulated sugar. Whisk these ingredients until the mixture is smooth and uniformly blended.
- Add Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently with a spatula until just combined; overmixing can toughen the dough.
- Incorporate S’mores Mix-Ins: Coarsely chop the bittersweet chocolate bar, 2 of the milk chocolate bars, and 3 graham cracker sheets. Fold these chunks gently into the dough with a spatula ensuring even distribution. Refrigerate the dough until chilled and less sticky, about 20 minutes.
- Shape and Freeze Dough Balls: Scoop out 14 balls of dough, each about 1/4 cup (approximately 72 grams). Arrange them evenly spaced about 2 inches apart on two parchment-lined baking sheets. Freeze the dough balls until firm, 30 to 40 minutes. This helps maintain their shape during baking.
- Preheat Oven and Chop Remaining Toppings: Place a rack in the center of the oven and preheat to 375°F (190°C). Meanwhile, coarsely chop the remaining 1 milk chocolate bar and 2 graham cracker sheets for topping the cookies after initial baking.
- Bake First Sheet and Add Toppings: Bake one sheet of cookies for 9 minutes. Remove from oven and immediately top each cookie with a large marshmallow half, 2 mini marshmallows, and some of the chopped milk chocolate and graham crackers. Gently press with your fingers to help everything adhere.
- Finish Baking with Toppings: Return the topped cookies to the oven and bake for an additional 4 to 5 minutes until cookies are puffed, golden brown around the edges, and marshmallows are lightly toasted. If any marshmallows have slid off, carefully nudge them back on with a spoon.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat the baking and topping process with the remaining sheet of cookies.
Notes
- Can a s’more be pumpkin-spiced? We combined a tender pumpkin cookie and all of the classic s’mores ingredients and found the answer is definitely yes.
- Chilling the dough before shaping helps manage stickiness and improves texture in the final cookies.
- Press toppings gently to ensure marshmallows and chocolate stick to cookies during the second bake.
- Make sure to watch closely during the second bake so marshmallows toast without burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 415
- Sugar: 44 g
- Sodium: 251 mg
- Fat: 14.5 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 1.8 g
- Protein: 4.4 g
- Cholesterol: 37 mg
