Warm Pumpkin S'mores Cookies: A Fall Treat You'll Adore (Print Version)
Pumpkin S'mores Cookies bring autumn's best flavors with gooey marshmallow and chocolate. A delightful fall treat, perfect for cozy evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 18 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1/2 cup (113g) unsalted butter, softened
02 -
1/2 cup (100g) granulated sugar
03 -
1/2 cup (110g) packed light brown sugar
04 -
1/2 cup (120g) pumpkin puree (not pie filling)
05 -
1 large egg
06 -
1 tsp vanilla extract
→ Dry Essentials
07 -
1 3/4 cups (220g) all-purpose flour
08 -
1 tsp baking soda
09 -
1/2 tsp salt
→ Flavor Boosters
10 -
2 tsp pumpkin pie spice
→ S'mores Elements
11 -
1 1/2 cups mini marshmallows, divided
12 -
1 cup chocolate chunks (dark or semi-sweet)
13 -
1/2 cup graham cracker crumbs
# Instructions:
01 -
First, get your softened butter and both sugars together in a big mixing bowl. Cream them until they’re light and fluffy, like little clouds. This step is crucial for soft cookies, honestly. I used to rush it, and my cookies would turn out dense. Don't be like past me! You want that airy texture to start building our Pumpkin S'mores Cookies right.
02 -
Now, stir in your pumpkin puree, egg, and vanilla extract. It'll look a bit wet and orange, and that's totally okay. Mix until just combined; you don't want to overmix here. I always take a moment to smell that lovely pumpkin aroma; it’s the best part of fall baking and really sets the mood for these Pumpkin S'mores Cookies.
03 -
In a separate bowl, whisk together your flour, pumpkin pie spice, baking soda, and salt. Then, slowly add the dry mixture to the wet ingredients, mixing on low speed until <em>just</em> combined. Overmixing develops gluten, making tough cookies, and nobody wants that. I often stop when I see just a few streaks of flour left, it’s a little messy but worth it!
04 -
Gently fold in your chocolate chunks and graham cracker crumbs. This is where it really starts to look like Pumpkin S'mores Cookies dough! Don't crush the crumbs too much; we want those distinct textures. I usually do this by hand with a spatula, it feels more controlled and prevents overmixing of those precious add-ins. You can already see the deliciousness happening!
05 -
Now for the marshmallows! Fold about 1 cup of the mini marshmallows in gently, trying not to smush them too much. Reserve the remaining 1/2 cup for pressing into the tops of the cookies halfway through baking. It creates those beautiful, gooey peaks that scream s'mores! This is where the fun really begins for our Pumpkin S'mores Cookies.
06 -
Preheat your oven to 375°F (190°C). Scoop your dough onto prepared baking sheets. Remember, these spread a bit, so give them some space. Bake for 10-12 minutes, or until the edges are golden and the centers are just set. If you're adding extra marshmallows, do it about 5-7 minutes into baking. Pull them out, let them cool a bit, and try not to eat all the Pumpkin S'mores Cookies at once! The smell is honestly intoxicating.
# Notes:
01 -
Don't overmix the dough; it makes for tough cookies, and we want soft, chewy Pumpkin S'mores Cookies!
02 -
For storage, keep these in an airtight container at room temp for up to 3 days. They tend to get a bit chewier over time.
03 -
If you don't have graham crackers, a sprinkle of crushed digestive biscuits works well, too. I tried it once, and it gave a similar crunch!
04 -
Serve them slightly warm, maybe with a scoop of vanilla ice cream, for the ultimate dessert experience.
# Equipment Needed:
01 -
Mixing bowls
02 -
electric mixer (handheld or stand)
03 -
spatula
04 -
measuring cups and spoons
05 -
baking sheets
06 -
parchment paper or silicone mats.
# Nutrition (Per Serving):
Calories: 220 kcal
Total Fat: 10g
Total Carbohydrate: 30g
Protein: 3g