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Classic Pumpkin S’mores Cookies Recipe

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Classic Pumpkin S’mores Cookies combine the comforting flavors of pumpkin and cozy fall spices with the nostalgic taste of s’mores. These soft, chewy cookies are filled with pumpkin puree, chocolate chips, mini marshmallows, and graham cracker pieces, topped with extra gooey marshmallows and chocolate for the perfect autumn treat.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/2 cup pureed pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Mix-ins

  • 1 cup semisweet chocolate chips
  • 1 cup mini marshmallows
  • 8 graham crackers, broken into small pieces
  • 1 tsp orange gel coloring (optional)

Toppings

  • 1/2 cup chocolate chips
  • Additional mini marshmallows
  • Extra crushed graham crackers

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Cream the Butter and Sugars: In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup packed brown sugar, and 1/4 cup white sugar using a mixer or by hand until the mixture is light and fluffy, which aerates the batter for tender cookies.
  3. Add Wet Ingredients: Beat in 1/2 cup pureed pumpkin, 1 large egg, and 1 tsp vanilla extract into the creamed mixture until well combined. If desired, add 1 tsp orange gel coloring for a festive look.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, and 1/2 tsp salt to ensure even distribution of leavening and spices.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which could make the cookies tough.
  6. Fold in S’mores Mix-ins: Gently fold in 1 cup semisweet chocolate chips, 1 cup mini marshmallows, and 8 broken graham crackers pieces until evenly distributed. Reserve some mix-ins to top the cookies later.
  7. Portion and Top Cookie Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart. Press additional mini marshmallows, chocolate chips, and crushed graham crackers on top for added gooeyness and texture.
  8. Bake and Cool Cookies: Bake in the preheated oven for 12 to 14 minutes until edges are golden but centers remain soft. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm for maximum gooeyness!

Notes

  • Use fresh pumpkin puree for the best flavor and texture.
  • Don’t overmix the dough after adding dry ingredients to keep cookies soft.
  • Press some mix-ins on top of the dough balls before baking for an attractive presentation and extra flavor.
  • You can omit the orange gel coloring if you prefer a more natural cookie color.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Enjoy cookies warm for a gooey marshmallow texture or cooled for a chewier bite.

Keywords: pumpkin cookies, s’mores cookies, autumn dessert, pumpkin spice cookies, chocolate chip cookies with marshmallows, fall baking

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