Pumpkin S'mores Cookies
Pumpkin S'mores Cookies combine classic fall flavor with gooey s'mores fun, creating the perfect harmony between two beloved American treats. These soft cookies deliver the warm spices of pumpkin pie seamlessly merged with the melty, toasty elements of traditional s'mores – all in a convenient, handheld format that's perfect for cozy nights or holiday parties.
Equipment
- Baking Sheets
- Parchment Paper
- Stand Mixer or Hand Mixer
- Cookie Scoop
Ingredients
Cookie Base
- 1 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
S'mores Elements
- 1 cup mini marshmallows
- 3/4 cup chocolate chunks or chips dark, milk, or semi-sweet
- 6 graham crackers roughly crushed
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
- Using a stand mixer or hand mixer, beat the softened butter with both sugars on medium speed for about 2-3 minutes until light and fluffy.
- Add the egg and vanilla to the butter mixture and beat until well incorporated. Then add the pumpkin puree and mix until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in 1/2 cup of the chocolate chunks and 1/2 cup of the crushed graham crackers, saving the rest for topping.
- Cover the dough and refrigerate for 30 minutes.
- Portion the dough into 2-tablespoon balls and place on the prepared baking sheets, spacing them about 2 inches apart. Press additional chocolate chunks and graham cracker pieces onto the tops of each cookie dough ball.
- Bake for 12-14 minutes until the edges are set but the centers still look slightly underdone.
- Remove the cookies from the oven and immediately press 3-4 mini marshmallows into the top of each cookie. Return to the oven for 2 minutes, then switch to broiler for 30 seconds to toast the marshmallows to a golden brown. Watch carefully – they toast quickly!
Notes
If you don't have pumpkin pie spice, create your own with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
For a custom touch, try using cinnamon graham crackers to enhance the fall flavor profile.
These cookies are actually best made 1 day ahead, as the flavors deepen overnight while maintaining their soft texture.
Nutrition
Calories: 210kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 105mgFiber: 1gSugar: 19g
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