Pumpkin S’mores Cookies: The Ultimate Fall Dessert Recipe
Introduction
These Pumpkin S’mores Cookies bring together the best flavors of fall in one delightful treat. Soft pumpkin-spiced cookie dough paired with melty chocolate, gooey marshmallows, and crunchy graham cracker crumbs create a cozy dessert perfect for chilly evenings.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
- 1/2 cup graham cracker crumbs (about 7-8 graham crackers)
Instructions
- Step 1: In a large bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Step 2: Beat in the vanilla extract followed by the egg until well combined. Scrape down the sides of the bowl as needed.
- Step 3: Add the pumpkin puree and mix until just combined, being careful not to overmix.
- Step 4: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.
- Step 6: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Step 7: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 8: Scoop rounded tablespoons of the chilled dough onto the baking sheets, spacing them about 2 inches apart.
- Step 9: Gently press a few chocolate chips into the top of each cookie dough ball.
- Step 10: Bake for 8-10 minutes, until the edges are lightly golden and the centers are set.
- Step 11: Remove the cookies from the oven and immediately sprinkle mini marshmallows and graham cracker crumbs over each cookie.
- Step 12: For toasted marshmallows, broil the cookies for 1-2 minutes, watching carefully to prevent burning. Keep the oven door slightly open and do not leave unattended.
- Step 13: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- Use fresh pumpkin puree for the best flavor; avoid canned pumpkin pie filling as it is sweeter and spiced.
- Substitute dark chocolate chips for a richer taste, or mix in chopped nuts for added texture.
- For a more intense toasted marshmallow flavor, toast them separately under the broiler and then press onto the warm cookies.
- If you prefer softer cookies, reduce baking time by a minute or two.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to revive the gooey marshmallows and chocolate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pie filling contains added sugars and spices that can alter the cookie’s texture and flavor.
How do I prevent the marshmallows from burning when broiling?
Keep a close eye on the cookies while broiling, keep the oven door slightly open, and broil for just 1-2 minutes to ensure the marshmallows toast without burning.
PrintPumpkin S’mores Cookies: The Ultimate Fall Dessert Recipe
Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and fall spices with melty chocolate, gooey marshmallows, and crunchy graham cracker crumbs for the ultimate autumn dessert. These soft, tender cookies are perfect for seasonal gatherings or an indulgent treat any time of year.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins & Toppings
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
- 1/2 cup graham cracker crumbs (about 7–8 graham crackers)
Instructions
- Cream the Butter and Sugars: In a large bowl or stand mixer, beat together the softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy, creating a smooth base for the cookie dough.
- Add Vanilla and Egg: Mix in the vanilla extract and then the egg, beating well to combine. Scrape down the bowl sides to ensure all ingredients are evenly incorporated.
- Incorporate the Pumpkin Puree: Add pumpkin puree to the wet mixture and stir until just combined. Avoid overmixing to maintain tender cookie texture.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agent.
- Gradually Add Dry to Wet Ingredients: Slowly mix the dry ingredients into the wet pumpkin mixture on low speed until just combined, being careful not to overwork the dough for soft cookies.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to scoop and enhancing flavor.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
- Scoop the Dough: Using a tablespoon, scoop rounded balls of dough onto prepared sheets, spacing about 2 inches apart to allow spreading.
- Press in Chocolate Chips: Gently press a few semi-sweet chocolate chips onto the top of each dough ball for extra melty pockets of chocolate.
- Bake the Cookies: Bake for 8-10 minutes, until cookie edges are lightly golden and centers are set but still soft.
- Add Marshmallows and Graham Cracker Crumbs: Remove cookies from oven and immediately sprinkle mini marshmallows and graham cracker crumbs over each cookie so they stick and melt slightly from residual heat.
- Broil Briefly (Optional): For toasted, gooey marshmallows, place cookies under the broiler for 1-2 minutes. Keep the oven door slightly open and watch closely to prevent burning.
- Cool and Enjoy: Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely and set before serving.
Notes
- Do not use pumpkin pie filling; use pure pumpkin puree for the best flavor and texture.
- Chilling the dough prevents cookies from spreading too much and develops flavors.
- Watch closely if broiling marshmallows to avoid burning as they brown quickly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Pumpkin, S’mores, Cookies, Fall Dessert, Chocolate, Marshmallows, Graham Crackers, Autumn Treat
