Easy Pumpkin S’mores Cookies: Your New Favorite Fall Bake Recipe

Introduction

These Easy Pumpkin S’mores Cookies bring together the cozy flavors of fall in a fun, gooey bake. With pumpkin puree, chocolate, marshmallows, and graham crackers, they capture the spirit of a campfire treat turned cookie. Perfect for seasonal gatherings or any time you crave a festive sweet.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup chocolate chips (for dough)
• 1 cup mini marshmallows
• 8 graham crackers, broken into small pieces
• 1 tsp orange food coloring, optional
• ½ cup chocolate chips (for topping)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
3. Step 3: Beat in the egg until fully incorporated. Mix in pumpkin puree and vanilla extract on low speed until just combined. Add orange food coloring if using.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Stir in the chocolate chips for the dough.
5. Step 5: Cover the bowl and chill the dough in the refrigerator for 1-2 hours.
6. Step 6: While the dough chills, prepare toppings: quarter larger marshmallows if not using minis, break graham crackers into ½- to 1-inch pieces, and measure out chocolate chips for topping.
7. Step 7: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
8. Step 8: Scoop dough balls (1.5-2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain slightly soft.
9. Step 9: Remove baking sheets from the oven. Immediately press mini marshmallows, chocolate chips, and graham cracker pieces onto each warm cookie. Return to oven for 2-4 minutes until marshmallows puff and turn golden and chocolate melts. Repeat as needed.
10. Step 10: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• Use larger marshmallows cut into quarters if mini marshmallows aren’t available.
• Add a pinch of cinnamon or nutmeg for extra fall spice depth.
• For a richer cookie, substitute half the butter with browned butter.
• Press toppings gently into cookies to avoid flattening the dough too much.

Storage

Store cookies in an airtight container at room temperature for 3-4 days to keep them fresh. Reheat briefly in the microwave for a melty, gooey texture. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months; thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sweeteners that will alter the cookie’s flavor and texture. Use plain pumpkin puree for best results.

Why should I chill the dough before baking?

Chilling firms up the dough, helping the cookies spread less and develop a better texture. It also allows the flavors to meld for a tastier cookie.