Pumpkin S’mores Cookies – The Ultimate Fall Treat for Every Sweet Tooth
Autumn is here, and what better way to celebrate the season than with Pumpkin S’mores Cookies? This delightful recipe combines the nostalgic flavors of fall with the gooey goodness of s’mores, creating the ultimate treat for every sweet tooth. Imagine biting into a soft, chewy cookie filled with melty chocolate chips, fluffy marshmallows, and the warm spices of pumpkin pie. These cookies are not only fast to make but also wrapped in childhood memories of campfires and cozy nights. Perfect for gatherings or simply enjoying with a cup of hot cider, these indulgent pumpkin s’mores cookies will have you craving more with every bite.
Have you ever craved that perfect combination of fall flavors and gooey marshmallows?
When those autumnal winds blow and the leaves begin to fall, there’s nothing quite like the craving for a warm treat that evokes memories of days gone by. Imagine a slightly crisp exterior giving way to a soft and pillowy center, each cookie bursting with flavor and nostalgia. Who doesn’t yearn for a sweet morsel that combines the hearty essence of pumpkin with the campfire charm of s’mores? It’s a wonderful way to embrace the season with a smile on your face and dessert in hand!
Why You’ll Love This Recipe
Consider this pumpkin s’mores cookies recipe a fall must-have.
Easy Prep: The ingredients are simple and the process is straightforward, making this a great option for baking with kids or enjoying a quick afternoon treat.
Crowd-Pleaser: With popular flavors like chocolate, marshmallows, and pumpkin, these cookies will leave your guests begging for the recipe.
Minimal Ingredients: Each cookie is packed with flavor, yet the recipe calls for minimal ingredients you likely already have in your pantry.
Indulgent Treat: Ideal for gatherings or cozy nights in, these cookies are perfect for sharing or indulging on your own.
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 orange food coloring, optional
Optional toppings: an extra ½ Cup chocolate chips, mini marshmallows, and crushed graham crackers
Visually, imagine a bowl filled with vibrant orange pumpkin puree, creamy butter, and rich sugars, laced with the earthy aroma of pumpkin pie spice. These ingredients come together in such a way that transformations will unfold in your kitchen, leaving you with irresistible cookies that evoke warmth and coziness.
Timing
Fast and indulgent, these cookies can be ready to devour in under 30 minutes. Simply prepare your ingredients, mix, and bake, allowing you to spend more time enjoying the results rather than laboring over the stove. Or, take your time to relish in the luxury of homemade cookies, pausing to savor the scents wafting through your home as you anticipate that first bite.
Step-by-Step
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, large egg, and vanilla extract; if you choose, add the optional orange food coloring for that vibrant autumn hue.
In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt.
Gradually mix the dry ingredients into the wet, stirring until just combined, ensuring not to over-mix for the perfect texture.
Gently fold in the chocolate chips, mini marshmallows, and small pieces of graham crackers for that signature s’mores flavor.
Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Top each cookie with extra mini marshmallows, chocolate chips, and crushed graham cracker pieces for added indulgence.
Bake in the preheated oven for 12–14 minutes, until the edges are golden-brown while the centers remain soft and chewy.
Allow your cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, creating the perfect “just-baked” moment.
Get ready, because your kitchen will smell heavenly, and your sweet tooth is about to be spoiled!
Nutritional Information
These pumpkin s’mores cookies come in at around 150 calories per cookie, depending on how generous you are with your toppings. Remember, indulging in the sweet treats of fall is all about balance, so don’t hesitate to enjoy these delicious bites every now and then!
Healthier Alternatives
If you want to whip up a batch while watching your sugar intake, consider these alternatives:
Low-Sugar: Use coconut sugar or a sugar substitute to decrease the amount of sugar without sacrificing flavor.
Dairy-Free: Swap out the butter for coconut oil or vegan butter and the chocolate chips for dairy-free options.
These swaps will ensure you can still indulge in these delightful pumpkin s’mores cookies without feeling deprived!
Serving Suggestions
These decadent cookies can stand alone, but consider jazzing them up even more! Pair them with a scoop of vanilla ice cream for an extra treat after a meal or serve them warm for a cozy dessert while watching movies during those chilly autumn evenings. They also make an excellent addition to any holiday dessert spread, impressing friends and family alike.
Common Mistakes
Baking is a delicate craft, and there are a few common pitfalls to avoid:
Overbaking: Keep a close eye on your cookies. They’re done when the edges are slightly golden, but the center remains soft.
Texture issues: Avoid over-mixing the dough after adding the flour, as this can lead to tough cookies rather than the soft and chewy center you desire.
Messy results: To ensure your cookies bake evenly and come off the baking sheet easily, always use parchment paper.
Storing Tips
You can easily store any leftover cookies in an airtight container at room temperature for a week. For longer preservation, placing them in the freezer can extend their life – simply wrap them tightly and freeze. When you’re ready to enjoy, reheat them slightly in the microwave for that gooey texture, or allow them to thaw at room temperature.
Tempted to Bake It Right Now?
What are you waiting for? Roll up your sleeves and bring the warmth of autumn into your home by making these Pumpkin S’mores Cookies. They not only satisfy that sweet craving but also infuse your kitchen with comforting aromas that will lure everyone in. Don’t let this fall pass by without experiencing the cozy joy of these cookies—bake them today!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Just make sure to cook and puree the fresh pumpkin to achieve a similar consistency.
Can I make these cookies vegan?
Absolutely! Use a flax egg instead of the regular egg and substitute dairy-free butter and chocolate chips.
How do I ensure these cookies stay soft?
Avoid overbaking them, as they will continue to cook slightly after being taken out of the oven.
Can I freeze the cookie dough?
Yes, you can scoop the dough onto a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake them directly from the freezer, adding an extra minute or two to the bake time.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Print
Pumpkin S’mores Cookies
- Total Time: 24 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious pumpkin s’mores cookies combining fall flavors with gooey marshmallows and chocolate for the ultimate treat.
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 orange food coloring, optional
- Optional toppings: ½ Cup chocolate chips, mini marshmallows, crushed graham crackers
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, large egg, and vanilla extract; add the optional orange food coloring if desired.
- In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet, stirring until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Top each cookie with extra mini marshmallows, chocolate chips, and crushed graham cracker pieces.
- Bake for 12–14 minutes until edges are golden-brown and centers remain soft and chewy.
- Cool slightly on the baking sheet before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for a week or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
