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–+ servings
Pumpkin S’mores Cookies

Decadent Pumpkin S’mores Cookies for Your Fall Cravings

Delight in these Pumpkin S’mores Cookies, a cozy treat blending warm spices and gooey marshmallows.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted Butter Can substitute with vegan butter for a dairy-free version.
  • 3/4 cup Brown Sugar Can be replaced with all granulated sugar.
  • 1/2 cup Granulated Sugar No substitutes recommended.
  • 1 cup Pumpkin Puree Ensure to use 100% pure pumpkin puree.
  • 1 large Egg Use a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract No substitute.
  • 2 cups All-Purpose Flour A gluten-free blend can be used if necessary.
  • 1 teaspoon Baking Soda Can substitute with baking powder if needed.
  • 1 teaspoon Pumpkin Pie Spice Alternatively use individual spices like cinnamon and nutmeg.
  • 1/2 teaspoon Salt No substitute needed.
S'mores Ingredients
  • 1 cup Chocolate Chips Use semi-sweet, dark, or white chocolate.
  • 1 cup Mini Marshmallows Opt for vegan marshmallows for a non-melting option.
  • 1/2 cup Graham Crackers Can swap for crushed cookies if desired.
Optional Color
  • Food Coloring Used for vibrant color; optional.

Equipment

  • electric mixer
  • mixing bowl
  • Baking sheets
  • Parchment Paper
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy.
  3. Incorporate pumpkin puree, egg, and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in chocolate chips, mini marshmallows, and crushed graham crackers.
  7. Drop rounded balls of dough onto baking sheets, spacing them 2 inches apart.
  8. Press additional chocolate chips, mini marshmallows, and graham cracker crumbs atop each cookie.
  9. Bake for 12-14 minutes until edges are golden brown and centers slightly soft.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 45mgSugar: 10gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Use room temperature ingredients for best results. Don’t overmix the dough to maintain chewiness. Chill the dough if it's sticky.

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