Pumpkin S’mores Cookies Recipe
Fall is the perfect time for cozy flavors, and what better way to celebrate the season than with Pumpkin S’mores Cookies? These delightful cookies blend the classic taste of s’mores with the warm, comforting flavors of pumpkin. Soft, chewy, and bursting with chocolate and marshmallows, these cookies will quickly become a favorite treat in your home.
Why Make This Recipe
Making Pumpkin S’mores Cookies is a joyful experience. Not only are they simple to prepare, but they also bring a fun twist to traditional cookies. The combination of pumpkin, spices, chocolate, and marshmallows creates a deliciously unique flavor. Plus, they are perfect for sharing at gatherings, making them great for any fall celebration!
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 large egg
- 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 (for topping)
- Mini marshmallows (for topping)
- Graham crackers crushed (for topping)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
- Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using orange food coloring, add a drop or two at this step for the desired color.
- In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Take care not to overmix to keep the cookies tender.
- Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, distributing them evenly throughout the dough.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces onto the top of each cookie dough ball for added texture and appearance.
- Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Allow the cookies to cool on the baking sheet for several minutes to set, as they will be delicate when hot.
- Carefully transfer the cookies to a wire rack to cool completely before serving. This helps maintain their texture and prevents them from becoming soggy.
- Enjoy the pumpkin s’mores cookies at room temperature for the best flavor and texture experience.
How to Serve Pumpkin S’mores Cookies
Serve these cookies warm or at room temperature. They are delicious on their own or can be paired with a glass of milk or a warm cup of tea. You can also stack them in a jar for a fun presentation at parties.
How to Store Pumpkin S’mores Cookies
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to one week. For longer storage, you can freeze the cookies in a freezer-safe container. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Pumpkin S’mores Cookies
- Make sure your butter is at room temperature to achieve the best texture.
- Don’t overmix the dough; it helps keep the cookies soft.
- If you want extra pumpkin flavor, you can add a little more pumpkin puree, but remember it may affect the cookie texture.
Variation
You can play around with this recipe by adding nuts, such as walnuts or pecans, for added crunch. Additionally, try using white chocolate chips instead of regular chocolate chips for a different flavor.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe and saves you time.
2. How do I ensure my cookies stay soft?
Do not overbake the cookies. As soon as the edges turn golden brown, take them out of the oven.
3. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend designed for baking.
