There is something absolutely magical about the combination of warm pumpkin spice flavors with the nostalgic, melty delight of s’mores. This Pumpkin S’mores Cookies Recipe brings together the best of both worlds in every bite, blending soft pumpkin-infused dough with crunchy graham crackers, gooey marshmallows, and rich chocolate chips. Whether you’re looking for a fall treat to cozy up with or a festive dessert to wow your guests, these cookies are a soulful celebration of seasonal comfort and indulgence.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the perfect balance in this Pumpkin S’mores Cookies Recipe. Each one plays an important role, creating a cookie that is soft, flavorful, and packed with texture.
- Unsalted butter: Softened butter helps give the cookies a tender, rich base without overpowering the pumpkin flavor.
- Granulated sugar: Adds sweetness and helps achieve a pleasant slightly crisp edge.
- Brown sugar: Brings moisture and a subtle caramel depth that complements the pumpkin spice.
- Pumpkin puree: Provides natural moisture and that signature fall flavor, keeping cookies soft and full of character.
- Vanilla extract: Enhances the overall aroma and rounds out the flavor profile beautifully.
- Egg: Binds all ingredients, ensuring the perfect chewy texture.
- All-purpose flour: The structural backbone of the cookies, giving them the right density and chew.
- Baking soda: Helps the cookies rise slightly and stay tender.
- Salt: Balances the sweetness and intensifies the flavors.
- Ground cinnamon: A classic pumpkin spice that adds warmth and depth.
- Ground nutmeg: Delivers a touch of spiciness that complements cinnamon wonderfully.
- Crushed graham crackers: Adds that unmistakable crunchy texture and traditional s’mores flavor.
- Semi-sweet chocolate chips: Melts into pockets of gooey richness throughout the cookie.
- Mini marshmallows: Provide gooey, toasty sweetness when baked, recreating that campfire vibe inside your cookies.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking. Line a baking sheet with parchment paper so the cookies don’t stick and you get an effortless cleanup afterward.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated and brown sugar until the mixture is light and fluffy. This step takes about 2 to 3 minutes of thorough mixing and is crucial for creating a tender cookie texture.
Step 3: Mix in Pumpkin, Vanilla, and Egg
Add your pumpkin puree, vanilla extract, and egg to the creamed mixture. Stir until everything is evenly combined and smooth. This layer brings moisture and the rich pumpkin spice flavor that make these cookies unforgettable.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk the all-purpose flour with baking soda, salt, cinnamon, and nutmeg. This ensures your spices are evenly distributed so every bite bursts with cozy warmth.
Step 5: Gently Mix Dry Ingredients into Wet
Slowly add your dry mixture to the wet ingredients, stirring just until incorporated. Avoid overmixing here to keep your cookies soft and tender.
Step 6: Fold in the S’mores Goodies
This is the fun part! Fold in crushed graham crackers, semi-sweet chocolate chips, and mini marshmallows until they’re spread evenly throughout the dough. This is what gives the Pumpkin S’mores Cookies Recipe their signature campfire-inspired character.
Step 7: Portion and Bake
Use a tablespoon or small cookie scoop to drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread. Bake for 10 to 12 minutes until the edges are just turning golden, while the centers remain soft.
Step 8: Cool Before Enjoying
Once out of the oven, let the cookies cool on the baking sheet for a few minutes—this allows them to set a bit before you transfer them to a wire rack to cool completely. The result is a cookie that’s perfectly balanced between soft inside and slightly crisp outside.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
For an extra special touch, sprinkle a little extra crushed graham crackers or a dusting of cinnamon on top before serving. You can also toast a few mini marshmallows under the broiler and place them on top for that authentic, campfire-inspired presentation.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai tea, hot chocolate, or even a creamy pumpkin latte. The comforting drinks complement the cookie’s spice notes and enhance the cozy vibe.
Creative Ways to Present
Try stacking a few Pumpkin S’mores Cookies Recipe together tied with rustic twine as a gift or party favor. You could also serve them alongside a scoop of vanilla ice cream with a drizzle of caramel sauce to create a luscious fall dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to four days. This keeps them soft and chewy, and the flavors remain vibrant.
Freezing
You can freeze these cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a zip-top freezer bag or airtight container. They’ll keep for up to three months and thaw beautifully at room temperature.
Reheating
To revive your frozen or stored cookies, warm them for 10-15 seconds in the microwave or pop them in a preheated oven at 300°F (150°C) for a few minutes. This melts the chocolate slightly and softens the marshmallows again, bringing back that fresh-baked experience.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly here and ensures a consistent, moist texture in your cookies.
Can I substitute mini marshmallows with regular-sized ones?
You can, but mini marshmallows melt more evenly throughout the cookie. If you use larger ones, consider chopping them into smaller pieces first.
Are these cookies gluten-free?
The recipe as written uses all-purpose flour and graham crackers, which typically contain gluten. To make it gluten-free, use gluten-free flour and gluten-free graham crackers instead.
How do I prevent the marshmallows from burning during baking?
Since marshmallows are mixed into the dough, they generally stay soft and gooey inside. If you put more on top, watch them closely under the broiler to avoid burning.
Can I add nuts to this Pumpkin S’mores Cookies Recipe?
Yes! Chopped pecans or walnuts would add a fantastic crunch and complement the warm pumpkin spice flavors beautifully.
Final Thoughts
If you love the cozy flavors of fall and the nostalgia of summertime s’mores, this Pumpkin S’mores Cookies Recipe is an absolute must-try. Each bite brings a warm, comforting hug with just the right amount of sweetness and spice. I hope you bake a batch soon and watch them disappear as fast as I did!
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Pumpkin S’mores Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 12m
- Total Time: 0h 27m
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with the classic campfire treat of s’mores. Soft and chewy with a perfect balance of cinnamon and nutmeg, these cookies are studded with crushed graham crackers, semi-sweet chocolate chips, and mini marshmallows, making every bite a festive fall delight perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Add-ins
- 1 cup crushed graham crackers
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Pumpkin Mixture: Add the pumpkin puree, vanilla extract, and egg to the creamed butter and sugar. Mix well until all wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep cookies tender.
- Fold in S’mores Ingredients: Gently fold in the crushed graham crackers, semi-sweet chocolate chips, and mini marshmallows to ensure these are evenly dispersed without breaking the marshmallows too much.
- Shape Cookies: Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies become lightly golden brown but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened—not melted—to achieve the best texture when creaming with sugars.
- For more pronounced pumpkin flavor, consider adding an additional 1/4 teaspoon of pumpkin pie spice.
- Handle the marshmallows gently to prevent them from melting too much into the dough before baking.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- To keep marshmallows from becoming overly gooey, you can press some extra mini marshmallows on top of each cookie before baking.
