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!