Description
Delicious pumpkin s’mores cookies combining fall flavors with gooey marshmallows and chocolate for the ultimate treat.
Ingredients
Scale
- 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