Pumpkin S’mores Cookies Recipe

You know that moment in autumn when you can’t decide between a pumpkin spice latte or a s’more?

Yeah, that’s never happened to anyone. But just in case it does, we made a cookie that ends the debate.

This recipe smashes a soft pumpkin cookie into a gooey s’mores party. Your taste buds will send you a thank you note. Your oven might just demand a raise.

What Makes This Recipe So Great

These cookies mix soft pumpkin spice with gooey marshmallow and chocolate.

They feel like a campfire in the middle of a pumpkin patch. People will ask you for the recipe.

You will tell them it’s a secret family tradition you just invented.

Ingredient Notes

• Pumpkin puree: Use plain canned pumpkin puree. Do not use pumpkin pie filling. The filling has sugar and spices already added.

• Graham cracker crumbs: You can buy these pre-crushed. You can also crush whole graham crackers in a bag with a rolling pin.

• Marshmallows: Standard size marshmallows work best. Mini marshmallows can burn more easily.

• Chocolate: Use milk chocolate bars broken into pieces or large chocolate chips. This gives you real chocolate pockets.

Why You’ll Love This Recipe

• It combines two classic fall treats into one dessert.

• The soft cookie and melted marshmallow texture is very satisfying.

• The recipe uses simple baking methods.

How To Make Pumpkin S’mores Cookies

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 cup graham cracker crumbs
• 1 cup milk chocolate chunks or chips
• 12 large marshmallows, cut in half

Cook and Prep Times

• Preparation Time: 20 minutes
• Cooking Time: 12 minutes
• Additional Time: 10 minutes
• Total Time: 42 minutes

Nutrition Information

Servings: 24 cookies

• Calories: 240
• Fat: 11g
• Protein: 3g
• Carbohydrates: 34g

Step-by-Step Instructions

1. Heat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
2. Whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
3. In a large bowl, beat the softened butter with both sugars until the mixture is smooth.
4. Beat the egg and vanilla extract into the butter mixture.
5. Mix in the pumpkin puree.
6. Gradually add the flour mixture to the wet ingredients. Mix until just combined.
7. Fold the graham cracker crumbs and chocolate chunks into the cookie dough.
8. Drop large spoonfuls of dough onto the prepared baking sheets. Leave space for spreading.
9. Bake for 10-12 minutes. The edges should look set.
10. Take the cookies out of the oven. Press two marshmallow halves onto the top of each warm cookie.
11. Let the cookies cool on the baking sheet for 5 minutes before moving them.

Helpful Tips

• Chill the dough for 30 minutes if it seems too soft.

• Use a cookie scoop for evenly sized cookies.

• Keep a close watch on the marshmallows when they are under the broiler.

Expert Tips for Perfect Results

1. For toasted marshmallows, place the cookies with marshmallows under a broiler for 30-60 seconds. Watch them constantly to prevent burning.
2. Ensure your butter is softened, not melted. Melted butter will make the cookies flat.
3. Do not overmix the dough after adding the flour. Overmixing makes cookies tough.

Serving Suggestions

Eat these cookies warm for the best melted marshmallow experience. A glass of cold milk is the perfect partner for them.

Storage and Reheating Tips

Store cooled cookies in an airtight container at room temperature for two days.

For longer storage, keep them in the refrigerator. You can reheat a cookie in the microwave for 10 seconds to soften the marshmallow.

Frequently Asked Questions

1. Can I use mini marshmallows? You can fold a ½ cup of mini marshmallows into the dough. They will melt and create pockets.
2. My cookies are cakey. Why? This is normal. The pumpkin puree adds moisture which creates a softer, cake-like texture.
3. Can I freeze the dough? Yes. Scoop the dough into balls and freeze them on a sheet. Then place them in a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
4. Can I make these without a mixer? Yes. Use a wooden spoon and some arm muscle to cream the butter and sugars.

Final Thoughts

These cookies solve a problem that never existed.

They are a fun and tasty twist on seasonal baking. The mix of pumpkin and s’mores is surprisingly good.

You should definitely make a batch.