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Pumpkin S’mores Cookies Recipe

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★★★★★

4.6 from 114 reviews

Delightfully soft and chewy Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with classic s’mores ingredients like chocolate chips, mini marshmallows, and graham crackers. Perfect for autumn gatherings or anytime you crave a nostalgic twist on traditional cookies.

Ingredients

Scale

Wet 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
  • 1 Teaspoon orange food coloring (optional)

Dry Ingredients

  • 2 ¼ Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon pumpkin pie spice
  • ½ Teaspoon salt

Add-ins

  • 1 Cup chocolate chips
  • 1 Cup mini marshmallows
  • 8 graham crackers (broken into small pieces)
  • Additional chocolate chips, mini marshmallows, and crushed graham crackers for topping

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the brown and granulated sugars until the mixture becomes light, fluffy, and well combined, which usually takes about 2-3 minutes.
  3. Add pumpkin and egg: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using, add the orange food coloring at this step to enhance the cookie’s festive look.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agent and spices.
  5. Mix dry into wet: Slowly add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make the cookies tough.
  6. Fold in add-ins: Gently fold the chocolate chips, mini marshmallows, and broken graham cracker pieces into the cookie dough to spread them evenly.
  7. Form cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Add toppings: Press a few extra chocolate chips, mini marshmallows, and graham cracker pieces on top of each dough ball to create a visually appealing and flavorful crust.
  9. Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes, or until the edges are golden brown but the centers remain soft and chewy.
  10. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
  11. Serve: Enjoy these pumpkin s’mores cookies at room temperature for the best taste and texture.

Notes

  • For a stronger pumpkin flavor, use canned pumpkin puree rather than pumpkin pie filling.
  • Ensure butter is at room temperature to achieve a creamy mixture when creaming with sugars.
  • Do not overmix the dough once adding dry ingredients to keep cookies tender.
  • Using parchment paper or silicone baking mats helps prevent cookies from sticking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Orange food coloring is optional but adds a fun seasonal touch to the cookies.

Keywords: Pumpkin S'mores Cookies, pumpkin spice cookies, s'mores dessert, fall cookies, chocolate chip pumpkin cookies, marshmallow cookies

Find it online: https://savorandsimmer.com/pumpkin-smores-cookies-recipe/