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.

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

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

Nutrition

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