Description

Pumpkin S’mores Cookies combine the cozy flavors of pumpkin puree, warm spices, and classic s’mores ingredients like chocolate, graham crackers, and marshmallows. These soft and chewy cookies are perfect for fall, featuring a delicious blend of pumpkin pie spice and melty marshmallows baked to golden perfection. Optional orange food coloring adds a festive touch, making these cookies ideal for seasonal gatherings or a sweet treat anytime.

Ingredients

Units Scale

Cookie Dough

1 cup unsalted butter, at room temperature
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 Teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
1/2 Teaspoon salt
1 cup chocolate chips
1 Cup mini marshmallows
8 graham crackers, broken into small pieces
1 Teaspoon orange food coloring (optional)

Optional Toppings

1/2 cup chocolate chips
Mini marshmallows
Graham crackers, crushed

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Wet Ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until well combined. If using orange food coloring, add it in this step to evenly distribute the color.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt thoroughly to ensure even flavor and leavening.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and toughening the cookies.
Fold in Mix-ins: Gently fold chocolate chips, mini marshmallows, and broken graham cracker pieces into the dough for that classic s’mores flavor in every bite.
Portion the Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Add Toppings: Press a few extra mini marshmallows, chocolate chips, and/or graham cracker pieces onto the tops of each cookie dough mound for extra texture and visual appeal.
Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown but the centers remain soft and chewy.
Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes as they will be delicate when hot. Then transfer them to a wire rack to cool completely before serving at room temperature for the best texture and flavor.

Notes

Non-melting marshmallows: To keep marshmallows from melting away into the dough completely, use vegan mini marshmallows which hold their shape better during baking.
Orange food coloring: Use sparingly—just a drop or two adds a festive hue without altering the taste.
Cooling: Cookies are delicate when hot, so let them rest on the baking sheet before moving to a cooling rack to prevent breakage.

Nutrition

Serving Size: 1 cookie
Calories: 232 kcal
Sugar: 18 g
Sodium: 133 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 2.4 g
Trans Fat: 0.3 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 27 mg