Description
Delight in the cozy flavors of fall with these Pumpkin S’mores Cookies. Combining the warm spices of pumpkin pie with the classic campfire treats of chocolate, marshmallows, and graham crackers, these soft and chewy cookies are perfect for autumn gatherings or a sweet seasonal treat.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange food coloring, optional
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
Mix-ins
- 1 cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
Optional Toppings
- 1/2 cup chocolate chips
- Mini marshmallows
- Graham crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for soft cookies.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully combined. If using, add the orange food coloring at this stage to achieve a festive hue.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt to evenly distribute all dry components.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen cookies.
- Fold in Mix-ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces to evenly distribute the s’mores elements throughout the dough.
- Shape Cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Add Toppings: Press a few extra mini marshmallows, chocolate chips, and/or graham cracker pieces into the top of each cookie dough ball to create a visually appealing and flavorful topping.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges turn golden and the centers remain soft for the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for several minutes to firm up, then transfer to a wire rack to cool completely to avoid breaking.
- Serve: Enjoy the pumpkin s’mores cookies at room temperature for the best texture and flavor.
Notes
- Non-melting marshmallows: To keep marshmallows intact and prevent them from melting completely into the dough, use vegan mini marshmallows which hold their shape better during baking.
- Orange food coloring: Use sparingly; add a drop or two when mixing wet ingredients as a little color goes a long way for a festive look.
- Cooling the cookies: Let cookies sit on the baking sheet for a few minutes after baking since they are soft and delicate allowing them to firm up before transferring to a wire rack.
Nutrition
- Serving Size: 1 Cookie
- Calories: 232
- Sugar: 18g
- Sodium: 133mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
