Pumpkin S’mores Cookies: Easy Fall Treat for Cozy Evenings
Delightful Pumpkin S’mores Cookies perfect for cozy evenings, combining quintessential fall flavors.
Equipment
- oven
- Baking Sheet
- Mixing bowls
- Parchment paper
- Cookie Scoop
Ingredients
Main Ingredients
- 1 Cup unsalted butter at room temperature
- ¾ Cup brown sugar packed
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 Teaspoon food coloring orange, optional
Optional Toppings
- ½ Cup chocolate chips
- mini marshmallows
- graham crackers crushed
Instructions
Baking Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s'mores cookies at room temperature.
Notes
Non-melting marshmallows: If you like marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows which tend to hold their shape when heated. Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time. Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely.
Nutrition
Serving: 1cookieCalories: 232kcalCarbohydrates: 31gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 133mgPotassium: 78mgFiber: 1gSugar: 18gVitamin A: 1041IUVitamin C: 0.2mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!