Pumpkin Smores Cookies: A Delicious Fall Treat Recipe
Pumpkin S’mores Cookies combine the warm spices of fall with the beloved flavors of campfire s’mores. These soft, chewy cookies feature pumpkin puree and a blend of cinnamon, ginger, and cloves, with gooey marshmallows, chocolate chips, and crunchy graham cracker crumbs baked in. Perfect for a cozy autumn treat or festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 (15 ounce) can pumpkin puree
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup graham cracker crumbs
- ½ cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and allow for even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure thorough incorporation, then stir in the vanilla extract for added flavor. Scrape down the sides of the bowl to mix everything evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt for a balanced spice profile.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing, which can toughen the cookies.
- Add Pumpkin Puree: Fold the pumpkin puree into the dough until it is fully incorporated, giving the cookies their moist, tender texture and signature fall flavor.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips, graham cracker crumbs, and mini marshmallows, distributing them evenly throughout the dough for a perfect s’mores experience.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown and the centers remain slightly soft. Keep an eye on the cookies in the last few minutes to avoid overbaking.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and prevents breakage.
Notes
- Use fresh pumpkin puree, not pumpkin pie filling, for best results.
- Mini marshmallows provide the classic s’mores gooeyness; do not substitute with regular size marshmallows as they may not distribute evenly.
- For softer cookies, do not overbake; the centers should remain slightly soft when removed from oven.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen before or after baking for longer storage. Thaw thoroughly before serving.
Keywords: Pumpkin cookies, S'mores cookies, Fall treats, Pumpkin spice, Holiday desserts, Chocolate chip cookies
