Name: Pumpkin S’mores Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
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 food coloring (orange, optional); 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); ½ Cup chocolate chips; mini marshmallows; graham crackers (crushed)

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

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 3: Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring at this stage.

Step 4: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing the dough.

Step 6: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.

Step 7: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Press a few extra marshmallows, chocolate chips, and/or graham cracker pieces on top of each cookie dough ball for a decorative and tasty finish.

Step 9: Bake for 12 to 14 minutes, or until the edges are golden while the center remains soft.

Step 10: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Step 11: Serve the pumpkin s’mores cookies at room temperature and enjoy!

Tips & Variations

Use homemade pumpkin pie spice or adjust the amount to suit your taste for a more personalized flavor.

For an extra gooey texture, add a few marshmallows in the center of each cookie before baking.

Substitute chocolate chips with white chocolate or butterscotch chips for a different twist.

To make these cookies vegan, swap butter for coconut oil, use a flax egg, and check that your marshmallows are vegan-friendly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To help keep marshmallows soft, place a slice of bread in the container. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for 10-15 seconds if you prefer them warm.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Why are my cookies spreading too much?

Overly soft butter or too much liquid can cause excessive spreading. Make sure your butter is just softened, not melted, and measure ingredients carefully. Chilling the dough for 30 minutes before baking can also help maintain the cookie shape.