Description
Pumpkin S’mores Cookies combine the warm flavors of pumpkin spice with the classic nostalgic taste of s’mores. These soft pumpkin-infused cookies are loaded with bittersweet and milk chocolate chunks, graham crackers, and topped with toasted marshmallows, creating a delicious and festive treat perfect for fall gatherings or anytime you crave a cozy dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup (1 stick) plus 2 Tbsp. unsalted butter
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg yolk
- 1 cup (215 g) packed dark brown sugar
- 2/3 cup pumpkin puree
- 1/2 cup (100 g) granulated sugar
Mix-ins and Toppings
- 1 (4-oz.) bittersweet chocolate bar, coarsely chopped
- 3 (1.5-oz.) Hershey’s milk chocolate bars, divided (2 bars chopped for dough, 1 bar chopped for topping)
- 5 graham cracker sheets, divided (3 sheets chopped for dough, 2 sheets chopped for topping)
- 7 large marshmallows, halved (14 halves for topping)
- 28 mini marshmallows (for topping)
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter completely. Transfer the melted butter to a large mixing bowl and allow it to cool slightly to avoid cooking the eggs during mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, kosher salt, baking powder, and baking soda until evenly combined.
- Mix Wet Ingredients: To the bowl with the melted butter, add the large egg yolk, dark brown sugar, pumpkin puree, and granulated sugar. Whisk everything together until the mixture is smooth and well blended.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients and stir just until combined—be careful not to overmix. Then fold in the chopped bittersweet chocolate, two milk chocolate bars, and three graham cracker sheets with a spatula to evenly distribute these mix-ins throughout the dough.
- Chill Dough: Cover the dough and refrigerate for about 20 minutes to chill it. This step will reduce stickiness and make the dough easier to handle when scooping.
- Scoop and Freeze: Using a 1/4-cup measuring cup, scoop out 14 balls of dough (about 72 grams each) and place them on two parchment-lined baking sheets, spacing each ball about 2 inches apart. Freeze the dough balls until they are firm, about 30 to 40 minutes.
- Preheat Oven: While the dough is freezing, position a rack in the center of your oven and preheat it to 375°F (190°C). Coarsely chop the remaining milk chocolate bar and two graham cracker sheets for topping the cookies later.
- Bake First Sheet: Bake one sheet of frozen cookie dough for 9 minutes. This will partially cook the cookies, setting their shape before adding toppings.
- Add S’mores Toppings: Remove the baking sheet from the oven. Top each cookie with one large marshmallow half, two mini marshmallows, some pieces of chopped milk chocolate, and graham crackers. Gently press the toppings into the cookie dough to help them stick.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 4 to 5 minutes, or until the cookies are puffed, golden brown around the edges, and the marshmallows are lightly toasted and browned. If any marshmallows slide off during baking, carefully nudge them back on with a spoon.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This step helps the cookies firm up and makes them easier to handle.
- Repeat: Repeat the baking and topping process with the remaining sheet of cookie dough and toppings.
Notes
- This recipe creatively combines pumpkin spice with the classic s’mores flavors, producing a unique fall-inspired cookie that’s both tender and nostalgic.
- Chilling and freezing the dough before baking helps maintain cookie shape and makes handling easier.
- Ensure marshmallows are monitored in the final baking stage to avoid burning while achieving a perfect golden toast.
- For an extra gooey texture, add the mini marshmallows after the cookies come out of the oven instead of before the second bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 415
- Sugar: 44g
- Sodium: 251mg
- Fat: 14.5g
- Saturated Fat: 8.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1.8g
- Protein: 4.5g
- Cholesterol: 37mg
