Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and classic s’mores ingredients into a soft, chewy autumn treat. With a blend of pumpkin purée, warm spices, gooey marshmallows, chocolate chips, and crunchy graham crackers, these cookies are perfect for fall gatherings or a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée (drained)
- 1 teaspoon vanilla extract
- 1 egg yolk
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup graham cracker pieces
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy, about 2–3 minutes, to incorporate air and achieve a light texture.
- Add Pumpkin and Vanilla: Mix in the pumpkin purée, vanilla extract, and egg yolk until fully combined, creating a moist batter with pumpkin flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and graham cracker pieces to distribute the s’mores elements evenly throughout the dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet spacing each about 2 inches apart for even baking and spreading.
- Bake: Bake the cookies for 10–12 minutes or until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps set their shape.
Notes
- Draining the pumpkin purée helps prevent the dough from becoming too wet.
- Do not overbake; the centers should remain soft for the perfect chewy texture.
- Gently fold in mix-ins to avoid melting marshmallows before baking.
- If desired, substitute semi-sweet chocolate chips with milk or dark chocolate chips for a different flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
