Description

Delightfully soft and chewy Pumpkin S’mores Cookies combine the nostalgic flavors of pumpkin spice, gooey marshmallows, chocolate chips, and crunchy graham crackers for a festive autumn treat perfect for cozy gatherings or a sweet seasonal snack.

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 food coloring (orange, optional)

Dry Ingredients

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

Mix-ins

1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers (broken into small pieces)

Topping

½ Cup chocolate chips
mini marshmallows
graham crackers (crushed)

Instructions

Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, ensuring proper incorporation for tender cookies.
Combine Wet Ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until fully blended. If you choose to use orange food coloring for a festive look, add it during this step and mix well.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute leavening and spices.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overdeveloping gluten and keep the cookies tender.
Add Mix-ins: Carefully fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces to evenly distribute these delicious s’mores elements throughout the dough.
Scoop Cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
Add Toppings: Press a few extra mini marshmallows, chocolate chips, and crushed graham cracker pieces into the top of each cookie dough ball to enhance appearance and flavor.
Bake: Bake in the preheated oven for 12 to 14 minutes. The cookies should have golden edges while the centers remain soft to retain moistness.
Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely and avoid breaking.
Serve: Serve these pumpkin s’mores cookies at room temperature for the best texture and taste, perfect for sharing or enjoying as a seasonal treat.

Notes

Do not overmix the dough to keep cookies soft and tender.
Using room temperature butter helps achieve a creamy creamed mixture.
Optionally add orange food coloring for a festive fall appearance.
For extra gooeyness, add a few marshmallows right after removing cookies from the oven while still warm.
Store cookies in an airtight container at room temperature for up to 4 days.
Graham crackers can be substituted with gluten-free crackers for gluten-free variation, but this recipe is not inherently gluten-free as is.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cookies, s'mores cookies, fall dessert, pumpkin spice cookies, marshmallow cookies, chocolate chip cookies, autumn treats, seasonal baking