Pumpkin S’mores Cookies: A Fall Favorite You Can’t Miss

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Pumpkin S’mores Cookies combine the cozy flavors of autumn with the indulgent sweetness of classic s’mores. These soft, chewy cookies are packed with pumpkin puree, mini marshmallows, chocolate chips, and graham cracker crumbs, making them the ultimate treat for any occasion. Whether you’re celebrating fall or just craving a sweet dessert, pumpkin s’mores cookies are sure to hit the spot. These cookies bring together the best of pumpkin pie spice and s’mores flavors in every bite, making them a must-try this season!

Why You’ll Fall in Love with Pumpkin S’mores Cookies

Pumpkin s’mores cookies are easy to make and perfect for anyone looking for a new twist on traditional cookies. Whether you’re a seasoned baker or just getting started, these cookies are simple enough for anyone to enjoy. With the delightful combination of pumpkin and s’mores ingredients, every bite offers the perfect balance of sweet, gooey, and spiced flavors. These cookies are a great way to embrace the fall season while satisfying your sweet tooth!

Ingredients for Pumpkin S’mores Cookies

Here’s everything you’ll need to make these irresistible pumpkin s’mores cookies:

• Butter: Adds a rich, creamy texture to the cookies.
• Brown sugar: Offers a deep, molasses-like flavor that complements the pumpkin.
• Granulated sugar: Provides sweetness and balance to the cookies.
• Pumpkin puree: Gives the cookies their signature flavor and moist texture.
• Egg: Binds the ingredients together and contributes to the cookies’ soft texture.
• Vanilla extract: Enhances the overall flavor with a subtle, warm undertone.
• Flour: Forms the structure of the cookies.
• Baking soda: Helps the cookies rise and become light and fluffy.
• Pumpkin pie spice: Adds warmth and depth to the cookies, perfect for fall.
• Salt: Balances the sweetness of the cookies.
• Chocolate chips: Offers pockets of melty chocolate throughout each bite.
• Mini marshmallows: Provides gooey sweetness for that classic s’mores flavor.
• Graham crackers: Give a nice crunch and add to the s’mores experience.
• Orange food coloring (optional): For that vibrant autumn color.

Alternative Ingredient Suggestions

• Chocolate chips: Use white chocolate chips or chunks for a different twist on the classic chocolate flavor.
• Marshmallows: If you don’t enjoy marshmallows, you can omit them and add extra chocolate chips for a richer, more decadent treat.
• Sugar: If you prefer, you can adjust the balance of brown and white sugar to your taste or use coconut sugar for a more natural option.
• Pumpkin puree: In case you can’t find pumpkin puree, consider making your own by roasting and pureeing pumpkin.

How to Make Pumpkin S’mores Cookies: Step-by-Step

Follow these simple steps to bake the perfect batch of pumpkin s’mores cookies:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. Add a drop or two of orange food coloring if you’re using it.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the s’mores ingredients: Gently fold in the chocolate chips, marshmallows, and graham cracker crumbs.
Shape the cookies: Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing each dough ball about 2 inches apart.
Top the cookies: Press a few extra chocolate chips, marshmallows, and graham cracker crumbs into the tops of each dough ball.

Bake the cookies for 12-14 minutes, or until the edges are golden brown and the center is still soft.
Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Tricks for Perfect Pumpkin S’mores Cookies

• Don’t overmix the dough: Overmixing can lead to dense cookies. Stir until just combined for a light and fluffy texture.
• Keep the marshmallows intact: If you want your marshmallows to hold their shape, opt for vegan mini marshmallows, which tend to stay intact better during baking.
• Allow the cookies to cool: Let the cookies rest on the baking sheet for a few minutes after baking. They will be delicate right out of the oven.
• Customize the spices: If you’re not a fan of pumpkin pie spice, try using cinnamon, nutmeg, and ginger individually to create your own custom spice blend.

Pumpkin S’mores Cookies: Pairing Ideas and Variations

These pumpkin s’mores cookies are delicious on their own, but you can also pair them with a variety of beverages and meals. Try serving them with a glass of milk, hot cocoa, or even an Irish coffee for a cozy treat. For a more indulgent dessert, add a scoop of vanilla ice cream on top of a warm cookie.

For variations, consider making a gluten-free version by swapping the all-purpose flour with a gluten-free flour blend. You can also make these cookies more spicy by adding a pinch of cayenne pepper or chili powder for a savory twist on this sweet treat.

Storing and Freezing Pumpkin S’mores Cookies

• Storing: Keep the cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze both the dough and the baked cookies. Store unbaked dough for up to a year, or freeze the baked cookies for up to 4 months.
• Thawing and reheating: Thaw frozen cookies overnight in the refrigerator. To reheat, simply warm them up in a pan on the stove or microwave for a few seconds.

Pumpkin s’mores cookies are not just a treat; they’re a perfect way to embrace the flavors of fall with a sweet and comforting dessert. Whether you’re baking for a special occasion or just because, these cookies are sure to be a hit with anyone who loves the fall season.

Conclusion: Why You Need to Try Pumpkin S’mores Cookies Today

Pumpkin s’mores cookies are the perfect blend of fall flavors and indulgent sweetness, offering a unique twist on the traditional s’mores cookie. With their soft, chewy texture and delightful balance of chocolate, marshmallow, and pumpkin, these cookies are an absolute must-try. They’re incredibly easy to make, and the combination of warm spices and creamy pumpkin makes each bite a cozy, comforting experience. Whether you’re baking for a special occasion or simply craving a fall-inspired treat, these pumpkin s’mores cookies will not disappoint. Enjoy them fresh out of the oven, with a warm beverage, or even as a perfect make-ahead snack for any autumn gathering.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree for these cookies?

It’s best to use 100% pure pumpkin puree rather than pumpkin pie filling, as the latter contains added sugar and spices that may alter the taste of the cookies. Pure pumpkin puree provides the perfect base for the pumpkin flavor, allowing the spices and other ingredients to shine through.

Can I make pumpkin s’mores cookies ahead of time?

Yes, pumpkin s’mores cookies can be made ahead of time. You can prepare the cookie dough and refrigerate it for up to 3 days, or freeze the dough for up to a year. Simply scoop the dough onto baking sheets and bake when you’re ready to enjoy fresh cookies. You can also freeze the baked cookies for up to 4 months. Thaw them overnight in the fridge and warm them up for a delicious treat.

How can I prevent the marshmallows from melting into the cookies?

To keep the marshmallows from melting completely into the cookies, use vegan mini marshmallows, which tend to hold their shape better when heated. You can also press extra marshmallows onto the dough balls just before baking to ensure they stay intact and give the cookies a more traditional s’mores texture.

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Pumpkin S’mores Cookies

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Author: Anna
Total Time: 35 minutes
Yield: 24 Cookies 1x
Diet: Vegetarian

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Description

Pumpkin s’mores cookies are the perfect fall treat, combining the flavors of pumpkin, chocolate, mini marshmallows, and graham crackers in a soft and chewy cookie. These cookies are easy to make and full of warm, comforting flavors, perfect for any autumn occasion.

Ingredients

Scale

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 orange food coloring, optional
½ Cup chocolate chips (for topping)
Mini marshmallows (for topping)
Graham crackers, crushed (for topping)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the pumpkin puree, egg, and vanilla extract until well combined. Add orange food coloring if desired.
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.

Fold in the chocolate chips, marshmallows, and graham cracker pieces gently.
Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Press a few extra marshmallows, chocolate chips, and graham cracker pieces into the tops of each cookie dough ball.

Bake for 12-14 minutes, or until the edges are golden and the center is soft.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Use vegan mini marshmallows if you want to prevent the marshmallows from melting completely into the dough.

For a different twist, try using white chocolate chips or chocolate chunks instead of semi-sweet chocolate chips.
For a more festive color, add a couple of drops of orange food coloring.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American