Fall is here, and that means it’s time for Pumpkin S’mores Cookies! I remember one Halloween when my son, Jake, insisted on making pumpkin treats for all his friends. We ended up with a delicious mess in the kitchen, but those cookies were a hit! These Pumpkin S’mores Cookies are the perfect blend of fall flavors and gooey goodness, making them a must-try this season.
Table of Contents
Why You’ll Love It
- They combine the classic taste of s’mores with pumpkin spice.
- They’re easy to make and perfect for family gatherings.
- These cookies are soft, chewy, and oh-so-delicious!
Pure Comfort
There’s something about the aroma of pumpkin and chocolate wafting through the kitchen that just feels like home. These cookies are not only a treat but also a warm hug on a chilly fall day.
What You Need
- 2 sticks 1 cup unsalted butter, softened – Use margarine for a dairy-free option.
- 200 g 1 cup granulated sugar
- 220 g 1 cup packed brown sugar
- 240 g 1 cup pumpkin puree – Canned or homemade works well.
- 2 2 large eggs – Use flax eggs for a vegan option.
- 360 g 3 cups all-purpose flour
- 1 1 tsp baking soda
- 1 1 tsp baking powder
- 1 1 tsp ground cinnamon – Add nutmeg for extra spice.
- 1/2 1/2 tsp salt
- 180 g 1 cup chocolate chips – Use mini chips for more chocolatey bites.
- 100 g 1 cup graham cracker crumbs – Crush your own or use store-bought.
- 100 g 1 cup marshmallows, mini
Time to Cook
Prep: 15 minutes | Cook: 12 minutes | Total: 27 minutes | Difficulty: Easy | Make-Ahead: You can prepare the dough a day in advance.
Steps to Make It
- Preheat your oven to 350°F (175°C). This step is crucial as it ensures your cookies bake evenly and come out perfectly golden.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and airy, about 3-4 minutes.
- Add the pumpkin puree and eggs to the mixture, stirring until well combined. The batter should be smooth and slightly thick, with a lovely orange hue from the pumpkin.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips, graham cracker crumbs, and mini marshmallows. The dough should be thick and chunky, with bits of chocolate and marshmallow peeking through.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Once cooled, enjoy your Pumpkin S’mores Cookies with a glass of milk or a warm cup of cider. They’re perfect for sharing with family and friends!
Make It Perfect
- For a fun twist, add a sprinkle of sea salt on top before baking.
- If you want a chewier cookie, bake them for a minute less.
- Store leftovers in an airtight container to keep them fresh for up to a week.
Mix It Up
- Try adding white chocolate chips for a different flavor.
- Substitute the pumpkin puree with sweet potato puree for a unique taste.
Perfect Partners
- Serve these cookies with hot chocolate for a cozy treat.
- Pair them with vanilla ice cream for a delicious dessert.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Yes! Freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.
What can I substitute for pumpkin puree?
You can use applesauce or mashed bananas for a different flavor.
What makes these cookies different from regular s’mores?
The pumpkin puree adds moisture and a seasonal flavor that sets them apart from classic s’mores cookies.
Conclusion
These Pumpkin S’mores Cookies are a delightful way to celebrate the flavors of fall. With their soft texture and gooey chocolate, they’re sure to become a family favorite. So grab your ingredients and let the baking fun begin!
Pumpkin S’mores Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup unsalted butter softened – Use margarine for a dairy-free option.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree Canned or homemade works well.
- 2 large eggs Use flax eggs for a vegan option.
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon Add nutmeg for extra spice.
- 1/2 tsp salt
- 1 cup chocolate chips Use mini chips for more chocolatey bites.
- 1 cup graham cracker crumbs Crush your own or use store-bought.
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). This step is crucial as it ensures your cookies bake evenly and come out perfectly golden.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and airy, about 3-4 minutes.
- Add the pumpkin puree and eggs to the mixture, stirring until well combined. The batter should be smooth and slightly thick, with a lovely orange hue from the pumpkin.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips, graham cracker crumbs, and mini marshmallows. The dough should be thick and chunky, with bits of chocolate and marshmallow peeking through.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Once cooled, enjoy your Pumpkin S’mores Cookies with a glass of milk or a warm cup of cider. They’re perfect for sharing with family and friends!