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Pumpkin S’mores Cookies

Irresistibly Soft Pumpkin S’mores Cookies for Cozy Nights

Indulge in Pumpkin S’mores Cookies—a perfect fall treat combining pumpkin goodness and classic s'mores sweetness.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use cold or room temperature for optimal creaming
  • 1 cup Brown Sugar Can substitute with white sugar
  • 1/2 cup Granulated Sugar Can be reduced for less sweetness
  • 1 cup Pumpkin Puree Use 100% pure pumpkin puree
  • 1 large Egg Room temperature for best results
  • 1 teaspoon Vanilla Extract Can substitute with imitation vanilla
  • 2 cups All-Purpose Flour Gluten-free flour can be used as alternative
  • 1 teaspoon Baking Soda
  • 1 tablespoon Pumpkin Pie Spice Can be substituted with cinnamon, nutmeg and ginger
  • 1/2 teaspoon Salt
For the S'mores Twist
  • 1 cup Chocolate Chips Any type can be used
  • 1 cup Mini Marshmallows Use non-melting marshmallows if desired
  • 1 cup Graham Crackers Can be replaced with crushed biscuits
  • 1 drop Orange Food Coloring Optional for visual appeal

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Electric mixer
  • Spatula
  • scooper
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. Cream together the unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree, room temperature egg, and vanilla extract to the creamed mixture and mix well until combined, about 1-2 minutes.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. Fold in the chocolate chips, mini marshmallows, and broken graham crackers gently using a spatula.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. Press a few more marshmallows and chocolate chips onto the tops of each cookie before baking.
  8. Bake for 12-14 minutes until the edges are golden brown and the centers are set but soft.
  9. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for a week. For longer storage, freeze dough for up to a year.

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