Irresistible Pumpkin S’mores Cookies
These Pumpkin S’mores Cookies combine the nostalgic flavors of s’mores with the autumn vibe of pumpkin, creating a soft, chewy treat with gooey marshmallows and melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) pure pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup mini marshmallows
- Graham cracker crumbs for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together 1 cup (230g) of unsalted butter, 1 cup (200g) of brown sugar, and 1/2 cup (100g) of granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add 1/2 cup (120g) of pure pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract to the bowl. Mix until combined.
- In a separate medium-sized bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft and tender.
- Gently fold in 1 cup (170g) of semi-sweet chocolate chips and 1 cup of mini marshmallows.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a small pinch of graham cracker crumbs on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden. The marshmallows should be gooey but not burnt.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack.
Notes
[‘Make sure your butter and egg are at room temperature for smooth mixing.’, ‘Avoid overmixing the dough to keep the cookies soft and tender.’, ‘If the dough feels too sticky, chill it in the fridge for 20-30 minutes before baking.’, ‘Keep an eye on the marshmallows while baking to prevent burning.’, ‘Use fresh pumpkin pie spice for the best flavor.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: Pumpkin Cookies, S'mores Cookies, Fall Baking, Autumn Dessert, Pumpkin Spice, Easy Cookies