These Pumpkin S’mores Cookies combine the warm, cozy flavors of pumpkin with the classic taste of s’mores, resulting in a delightful treat that’s perfect for fall. Soft, chewy, and packed with chocolate, marshmallows, and graham cracker crumbs, these cookies are sure to be a hit at any gathering.
Ingredients
- 1/2 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Directions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Extras: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Shape the Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly browned and the marshmallows are slightly melted.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. The total preparation time is about 15 minutes, with a cooking time of around 10-12 minutes, bringing the total time to approximately 25-27 minutes.
Variations
- Nutty Addition: Add chopped nuts like pecans or walnuts for extra crunch.
- Spicy Kick: Incorporate a pinch of cayenne pepper for a spicy twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 2 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
10 FAQs
- Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree and drain it well to avoid excess moisture. - What can I substitute for butter?
You can use coconut oil or a vegan butter substitute. - Are these cookies soft or crunchy?
They are soft and chewy, especially with the marshmallows included. - Can I omit the marshmallows?
Yes, but they add a delightful gooey texture and flavor. - How do I know when the cookies are done?
The edges should be lightly browned, and the centers will look set but may still be soft. - Can I add more chocolate?
Absolutely! You can increase the amount of chocolate chips if desired. - How do I prevent the cookies from spreading too much?
Make sure to chill the dough for 30 minutes before baking if your kitchen is warm. - What is pumpkin pie spice?
It’s a blend of spices like cinnamon, nutmeg, and ginger commonly used in pumpkin desserts. - Can I use a different type of chocolate?
Yes, feel free to use milk chocolate, dark chocolate, or even white chocolate. - What’s the best way to enjoy these cookies?
They are best enjoyed fresh, but they’re also delicious slightly warmed in the microwave.
Conclusion
Pumpkin S’mores Cookies are a delightful way to enjoy the flavors of fall in a fun and indulgent treat. With their chewy texture, melty chocolate, and hints of pumpkin spice, these cookies are sure to become a seasonal favorite. Perfect for sharing or savoring on your own, they capture the essence of cozy autumn nights. Enjoy baking and indulging in these delicious cookies!