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
Scale
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.
