why make this recipe
Pumpkin S’mores Cookies are a delightful twist on two beloved treats: classic s’mores and pumpkin-flavored cookies. This recipe takes the best of both worlds, combining the seasonal flavor of pumpkin and the gooey goodness of s’mores into one delicious cookie. Perfect for fall gatherings, Halloween or any cozy evening, these cookies will bring joy to both kids and adults.
how to make Pumpkin S’mores Cookies
Ingredients:
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 egg (large)
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup chocolate chips, mini marshmallows, graham crackers (crushed)
Directions:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you plan to use orange food coloring, add it during this step.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- For extra goodness, press in a few extra marshmallows, chocolate chips, and graham cracker pieces on top of each cookie dough ball.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s’mores cookies at room temperature.
how to serve Pumpkin S’mores Cookies
These cookies are best served warm or at room temperature. You can enjoy them as a delightful snack or serve them as a dessert alongside a scoop of vanilla ice cream or a hot drink like cider or coffee. They also make a great addition to any fall gathering or festive occasion.
how to store Pumpkin S’mores Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them. Place the cookies in a freezer bag or container, separating layers with parchment paper, and they will keep well for up to three months.
tips to make Pumpkin S’mores Cookies
- Make sure your butter is at room temperature for easy creaming.
- Don’t overmix the dough; this keeps the cookies soft.
- For a more intense pumpkin flavor, use pumpkin pie spice.
- If you want extra color, add the food coloring carefully to achieve the desired shade.
- Feel free to experiment by adding nuts or swapping different flavors of chips.
variation
You can make these cookies with different flavors of chips, like white chocolate or caramel. For an even more festive twist, you could add a sprinkle of cinnamon or nutmeg on top before baking.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great and is very convenient. Just make sure it’s pure pumpkin without any added spices.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
How do I make these cookies chewy?
To make them chewier, try slightly underbaking the cookies. Remove them from the oven when the edges are just golden, and the center looks a bit underbaked.