Pumpkin S’mores Cookies Recipe

Every time I crave a twist on classic treats, I think of these Pumpkin Smores Cookies. The blend of pumpkin, chocolate, and gooey marshmallows sparks a unique and playful experience. Each bite takes me back to fun autumn moments, leaving me eager to share these delightful surprises with anyone who loves a taste of fall magic.

I was so excited when I came up with these pumpkin s’mores cookies because they’re, hands down, one of the coolest treats I’ve ever made. Not only do they mix the tangy sweetness of pumpkin puree with the irresistible crunch of graham cracker pieces and semi-sweet chocolate chips, but they also pack a punch of warm spices like pumpkin pie spice.

I remember mixing together 2 cups of all-purpose flour with a touch of 1/2 teaspoon baking soda and 1/2 teaspoon baking powder before adding softened unsalted butter, granulated sugar, and packed brown sugar. Then, the magic happens when you stir in pumpkin puree, one large egg and vanilla extract to tie everything up.

Finally, throwing in mini marshmallows makes this recipe a must try for any pumpkin fan looking for something fun and unique this fall. I promise these cookies are as fun to make as they are to eat!

Why I Like this Recipe

I love this recipe because it really brings in that fall vibe with every bite, like I’m tasting autumn in every cookie.
I also dig how the crunchy graham crackers and gooey marshmallows mix with the soft cookie texture, it gives each cookie a fun twist.
I appreciate that it’s simple to make and doesn’t feel overly complicated, even though it tastes amazing and feels like a treat.
Plus, the pumpkin and chocolate chips combo is just so unexpected and delicious, making me crave more every time I bake it.

Ingredients

• Pumpkin Puree: Provides natural fiber and vitamins.

  Adds moisture and autumn flavor.

• All-purpose Flour: Essential carbs providing structure and softness in every delicious bite.
• Unsalted Butter: Adds rich, creamy flavor; acts as a tenderizing fat source.
• Granulated Sugar: Boosts sweetness, balances spice, but adds extra calories if overused.
• Semi-sweet Chocolate Chips: Delivers bittersweet taste, crunchy melt, and pleasing chocolate consistency.
• Mini Marshmallows: Contribute gooey texture and light sugary sweetness, enhancing s’mores feel.
• Graham Cracker Pieces: Add crunchy texture and mild, honeyed notes that complement the flavors.
• Pumpkin Pie Spice: Infuses warm cinnamon, nutmeg, and clove; evokes a cozy fall vibe.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1 cup graham cracker pieces

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.

3. In a large bowl, cream 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until it’s light and fluffy.

4. Beat in 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well blended.

5. Slowly mix in your dry ingredients until just combined; don’t over mix.

6. Gently fold in 1 cup semi-sweet chocolate chips, 1 cup mini marshmallows, and 1 cup graham cracker pieces.

7. Scoop the dough onto your baking sheet with a spoon or your hands, spacing them about 2 inches apart.

8. Bake for about 10-12 minutes, until the edges are set and the cookies look slightly soft in the middle.

9. Remove from the oven and let them sit on the sheet for 5 minutes so they firm up a bit.

10. Transfer the cookies to a wire rack to cool completely then enjoy these fall-tastic treats!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium bowl for mixing dry ingredients
5. Whisk
6. Large bowl for wet ingredients
7. Electric mixer or hand mixer
8. Measuring cups and spoons
9. Spoon or cookie scoop
10. Wire cooling rack

Hope this list helps you set up your kitchen for baking these treats!

FAQ

Pumpkin S’mores Cookies Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can use a gluten free all-purpose blend but you might need to adjust the liquid a bit.
• You can swap unsalted butter with an equal amount of margarine or even coconut oil; just keep in mind that using salted butter means you should cut back on the extra salt.
• If you’re out of granulated sugar, try using coconut sugar. It might make your cookies taste a bit richer and give them a darker color.
• For pumpkin puree, mashed sweet potato or even butternut squash puree works fine, though the flavor profile can be slightly different.
• You can make a substitute for pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves in the right proportions. This way, you can adjust the flavor to your taste.

Pro Tips

1. If its possible, chill your cookie dough for about 15 min before scooping it out. Doing so helps the cookies hold their shape better when they go into the oven and can make them taste even more flavorful.
2. Be extra carefull not to overmix once you add in your flour. Overworking the dough can result in tough cookies even if they look soft, so mix until theyre just combined.
3. Using a cookie scoop or just rolling your dough with your hands can help you get evenly sized cookies. This way everything bakes at the same rate and you don’t end up with a batch of burnt edges and underdone centers.
4. If you like a little extra crunch on the edges, try bumping up the baking time by a minute but watch closely so they dont get too dry.