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Pumpkin S'mores Cookies

Indulgent Pumpkin S'mores Cookies for Cozy Fall Nights

Treat yourself to Pumpkin S'mores Cookies that blend soft pumpkin cookies with gooey s'mores flavors, perfect for fall gatherings.
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter softened
  • ¾ cup Brown Sugar
  • ½ cup Granulated Sugar
  • 1 cup Pumpkin Puree ensure no additives
  • 1 large Egg binds ingredients
  • 1 teaspoon Vanilla Extract use pure for depth
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 tablespoon Pumpkin Pie Spice
  • ½ teaspoon Salt omit if using salted butter
For the S'mores Toppings
  • 1 cup Chocolate Chips (for dough) dark chocolate option
  • 1 cup Mini Marshmallows cut regular marshmallows if needed
  • 1 cup Graham Crackers gluten-free options available
  • ½ cup Chocolate Chips (for topping) caramel chips optional
Optional Ingredients
  • a few drops Orange Food Coloring optional for visual appeal

Equipment

  • Mixing bowls
  • Electric mixer
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined. Set aside.
  2. In a large bowl, beat the butter with brown sugar and granulated sugar for 2-3 minutes until light and fluffy.
  3. Mix in egg, pumpkin puree, and vanilla extract into the butter-sugar mixture. Beat until combined, then add food coloring if desired.
  4. Gradually add dry ingredients to wet ingredients, mixing gently. Fold in the chocolate chips.
  5. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1-2 hours.
  6. While the dough chills, cut marshmallows into quarters and break graham crackers into pieces for toppings.
  7. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  8. Scoop tablespoon portions of dough onto the sheets, spaced about 2 inches apart. Bake for 8-10 minutes.
  9. Press marshmallow quarters, chocolate chips, and graham crackers onto cookies while warm, returning them to the oven for 2-4 minutes.
  10. Allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is softened for easy mixing. Don’t skip chilling the dough for the best texture. Use enough space between cookies on the baking sheet.

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