Pumpkin S’mores Cookies

Pumpkin S’mores Cookies have quickly become one of my favorite fall treats to make for my family. They bring together all the classic flavors of s’mores—gooey marshmallows, rich chocolate, and crunchy graham crackers—with a delightful pumpkin twist. The combination of warm spices from the pumpkin and the sweet, melty goodness of s’mores is truly irresistible. When I first made these cookies, I wasn’t sure how the kids would react to pumpkin in their beloved s’mores. However, to my delight, they couldn’t get enough! In fact, even my husband, who usually prefers classic chocolate chip cookies, said these were some of the best cookies he’s ever had. Since then, these cookies have become a fall staple in our house, especially on chilly weekend afternoons when we’re craving something cozy and sweet.

Moreover, this recipe is super simple and doesn’t require anything more than basic pantry ingredients. The pumpkin not only adds seasonal flavor but also gives the cookies a soft, cakey texture, while the marshmallows and chocolate create that nostalgic s’mores feel. Whether you’re baking these for a fall gathering, a Halloween party, or just a cozy night in, these Pumpkin S’mores Cookies are sure to impress. So, let’s get started on creating this delicious treat!

Ingredients

To make these mouthwatering Pumpkin S’mores Cookies, you’ll need the following ingredients. Fortunately, most of them are probably already in your pantry, making this an easy and convenient recipe.

For the Cookies:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ⅔ cup pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt
• ¾ cup semi-sweet chocolate chips
• ½ cup graham cracker crumbs

For the S’mores Topping:

• 1 cup mini marshmallows
• ½ cup graham cracker pieces (for topping)
• ½ cup chopped milk chocolate or chocolate chips

Instructions

Step 1: Prepare the Cookie Dough

First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Next, in a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, which should take about 2-3 minutes. Then, add the pumpkin puree, egg, and vanilla extract to the butter mixture. Continue mixing until everything is smooth and well-combined. As expected, the mixture will be looser than traditional cookie dough due to the pumpkin, but that’s completely normal.

Meanwhile, in a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Gradually, add the dry ingredients to the wet ingredients, stirring until just combined. At this point, be careful not to overmix, as this can make the cookies too dense. Once the dough is well-mixed, gently fold in the chocolate chips and graham cracker crumbs, ensuring everything is evenly distributed throughout the dough.

Step 2: Scoop and Bake the Cookies

Now, using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Then, slightly flatten each ball of dough with the back of a spoon or your fingers. This step ensures that there’s a flat surface for the s’mores toppings. The dough will spread a bit during baking, but shaping the cookies beforehand gives them the best texture.

Next, bake the cookies in the preheated oven for about 8-10 minutes, or until they are just starting to set around the edges but still soft in the center. As soon as you remove the cookies from the oven, press a few mini marshmallows, graham cracker pieces, and chopped chocolate or chocolate chips into the top of each cookie. This adds that classic s’mores look and makes every bite extra gooey and delicious.

Step 3: Broil for a Toasty S’mores Finish

Once you’ve added the marshmallow and chocolate toppings, switch your oven to the broil setting. Place the cookies back into the oven on the middle rack for about 1-2 minutes, just long enough to toast the marshmallows and melt the chocolate. Be sure to watch closely during this step, as marshmallows can burn quickly. Finally, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Now, you’re ready to enjoy these gooey and decadent Pumpkin S’mores Cookies!

Nutrition Facts

Servings: 24 cookies

• Calories per cookie: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 13g
• Fiber: 1g
• Cholesterol: 20mg
• Sodium: 80mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Broiling Time: 2 minutes
• Total Time: 32 minutes

How to Serve

There are many ways to serve these Pumpkin S’mores Cookies depending on the occasion. For example, here are a few fun serving ideas:

• Serve warm with a glass of cold milk for a comforting snack.
• Pair with a hot cup of cocoa or pumpkin spice latte for the ultimate fall treat.
• For a party, set up a dessert platter with these cookies, along with extra mini marshmallows and melted chocolate for dipping.
• Create a fall-themed dessert table with these cookies, caramel apples, and mini pumpkin pies.
• Package the cookies in individual treat bags tied with autumn-colored ribbons for a perfect party favor.

Additional Tips

1. Use room temperature ingredients: For the best texture, make sure your butter and egg are at room temperature before starting. This step ensures everything mixes together smoothly.
2. Chill the dough for thicker cookies: If you prefer a thicker, chewier cookie, chill the dough for 30 minutes before baking. Doing this helps prevent the cookies from spreading too much.
3. Don’t overbake: Remove the cookies when they’re just set around the edges but still soft in the middle. They will continue to firm up as they cool.
4. Customize your toppings: Feel free to swap the milk chocolate for dark chocolate, white chocolate, or even peanut butter cups.
5. Add more marshmallows: If you love marshmallows, you can add extra to the dough before baking or pile them on top after baking.

Recipe Variations

If you want to switch things up, here are some creative variations to try:

• Double Chocolate Pumpkin S’mores Cookies: Add ¼ cup of cocoa powder to the dough for a richer chocolate flavor. Use dark chocolate chunks for extra indulgence.
• Pumpkin Oatmeal S’mores Cookies: Add ½ cup of old-fashioned oats to the dough for a heartier, chewier cookie that pairs beautifully with the s’mores toppings.
• Stuffed Pumpkin S’mores Cookies: Instead of placing the marshmallow and chocolate on top, stuff each cookie with a large marshmallow or chocolate square before baking for a gooey center surprise.
• Vegan Pumpkin S’mores Cookies: Use dairy-free butter and chocolate, and replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Spiced S’mores Cookies: Boost the fall flavors by adding a pinch of nutmeg, ginger, or allspice to the cookie dough.

Health Benefits Notes

While these cookies are definitely a sweet treat, some of the ingredients offer health benefits too:

• Pumpkin: Rich in vitamin A and antioxidants, pumpkin supports eye health and boosts the immune system. Additionally, it’s low in calories, making it a great addition to desserts.
• Dark chocolate: If you choose dark chocolate, you’ll get a dose of antioxidants and minerals like iron, magnesium, and zinc.
• Graham crackers: Made with whole wheat flour, graham crackers provide some fiber, which helps support digestion.

However, like all desserts, these cookies should be enjoyed in moderation as part of a balanced diet.

Serving Suggestions

Looking for other ways to enjoy these Pumpkin S’mores Cookies? Here are a few serving ideas:

• Pair them with other fall-themed cookies like snickerdoodles or apple spice cookies on a dessert tray for your holiday gathering.
• Make ice cream sandwiches by placing a scoop of vanilla or pumpkin ice cream between two cookies.
• Serve alongside fresh fruit like apple slices or pears to balance out the sweetness.
• Pair with warm fall drinks like hot apple cider, chai tea, or maple lattes.
• For a cozy fall bonfire, package these cookies individually in small treat bags and hand them out as fun take-home desserts.

Freezing and Storage

• To store: Keep the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to a week.
• To freeze: These cookies freeze well! Simply place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 3 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for a few seconds.
• Reheating: If you prefer warm cookies, simply reheat them in the microwave for about 10-15 seconds.

Special Equipment

You won’t need much in terms of special equipment for these Pumpkin S’mores Cookies. However, here are a few tools that will make the process easier:

• Baking sheets: Use two high-quality baking sheets lined with parchment paper for even baking.
• Cookie scoop: This will help ensure all your cookies are the same size, leading to even baking.
• Spatula: For transferring the cookies from the baking sheet to a cooling rack.
• Cooling rack: To allow the cookies to cool completely before storing or serving.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, just make sure the fresh pumpkin is pureed and well-drained, as it tends to be more watery than canned.
2. Can I substitute the graham crackers with something else?
   Absolutely! You can use crushed digestive biscuits, shortbread cookies, or even pretzels for a salty-sweet twist.
3. How do I prevent the marshmallows from burning?
   Keep a close eye on the cookies while broiling. They only need 1-2 minutes to toast, and leaving them in too long can cause burning.
4. Can I make these cookies gluten-free?
   Yes, use gluten-free flour and gluten-free graham crackers to make the recipe gluten-free.
5. Can I add more marshmallows?
   Of course! Feel free to add extra marshmallows to the dough or on top for an even gooier texture.
6. Do these cookies need to be refrigerated?
   No, they can be stored at room temperature. However, refrigerating them can extend their freshness.
7. Can I freeze the cookie dough?
   Yes, you can freeze the dough for up to 3 months. Simply scoop it into balls, freeze them on a baking sheet, and then transfer to a freezer-safe bag. When baking, add 2-3 extra minutes to the cooking time.
8. How long do the cookies last?
   They last for about 3 days at room temperature, a week in the fridge, or 3 months in the freezer.
9. Can I substitute the chocolate chips with another type of chocolate?
   Definitely! You can use milk chocolate, dark chocolate, or even white chocolate chips.
10. Can I make these cookies vegan?
    Yes, simply substitute the butter with a plant-based alternative, use a flax egg, and opt for dairy-free chocolate and marshmallows.

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In conclusion, these Pumpkin S’mores Cookies are the perfect combination of cozy fall flavors and classic s’mores goodness. Enjoy making and sharing them with family and friends!