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Pumpkin S’mores Cookies bring a burst of autumn flavor to the classic fireside treat. The warm spices and real pumpkin make these extra soft and chewy while toasted marshmallows and melty chocolate turn every bite into a nostalgic comfort.
The first time I made a batch, my kitchen smelled like a cross between a pumpkin pie and a campfire—everyone was instantly hooked.
Ingredients
- Unsalted butter: Use high quality for a creamy base and rich flavor
- Brown sugar: Packed for caramel notes and chewy softness
- Granulated sugar: Balances sweetness and structure
- Pumpkin puree: Pure pumpkin gives moisture and deep color not pumpkin pie filling
- Egg: Large for binding and helping cookies rise
- Vanilla extract: Deepens both the pumpkin and chocolate
- All purpose flour: For that classic cookie crumb
- Baking soda: Makes the cookies rise with the right tenderness
- Pumpkin pie spice: Choose a fresh blend for the best aroma
- Salt: Brings out the flavors and tames the sweetness
- Chocolate chips: Use a mix of milk and semi-sweet for complexity
- Mini marshmallows: They melt into gooey pockets and toast beautifully
- Graham crackers: Go for the original honey version for the classic s’mores taste
- Orange food coloring: If you want a vivid fall look
- Extra chocolate chips, marshmallows and crushed graham crackers for topping: Adds texture and makes the cookies extra tempting
Instructions
- Preheat and Prep:
- Set your oven to three hundred fifty degrees Fahrenheit and line your baking sheet with parchment so the cookies lift cleanly after baking
- Cream the Butter and Sugars:
- Use a large bowl to beat softened butter brown sugar and white sugar for about three to four minutes until the mixture is very light and creamy This creates a soft chewy base
- Add Wet Ingredients:
- Beat in pumpkin puree egg and vanilla Make sure everything is fully mixed but avoid overbeating Stop the mixer as soon as it looks even If adding food coloring blend it in now
- Mix Dry Ingredients:
- In a second bowl whisk flour baking soda pumpkin pie spice and salt together Whisking ensures every bite is well flavored
- Combine Wet and Dry:
- Gradually pour the dry ingredients into the wet mixture using a spatula to stir until no flour streaks remain Be gentle as overmixing can create tough cookies
- Fold In the S’mores Extras:
- With a soft hand gently fold in chocolate chips mini marshmallows and graham cracker pieces so they stay chunky and whole
- Scoop and Top:
- Spoon or scoop rounded tablespoons of dough onto your prepared sheet Keep cookies about two inches apart for spreading Top each with a few extra chocolate chips marshmallows or graham cracker pieces for a bakery look
- Bake:
- Bake for twelve to fourteen minutes When the edges turn golden and the centers are set but still slightly soft they are ready Remove and let them cool on the hot sheet for several minutes The cookies will finish setting as they cool
- Cool and Serve:
- Move them onto a rack to cool completely Serve at room temperature for the best texture
I always reach for mini marshmallows in my s’mores cookies because they melt just right and look irresistible when toasted on top. My niece once called these cookies little hugs for your tastebuds and I could not agree more.
Storage Tips
Once baked make sure cookies cool completely before storing I stack them in layers with a piece of parchment in between and keep them in an airtight container They stay soft for four to five days at room temperature. For longer storage freeze cooled cookies in a zip top bag and reheat for a few seconds in the microwave for melty marshmallows.
Ingredient Substitutions
No pumpkin pie spice Use a mix of cinnamon nutmeg ginger and a pinch of cloves. Dairy free Use plant based butter and dairy free chocolate chips The cookies stay deliciously soft. If you run out of mini marshmallows chop up regular marshmallows instead They melt a little more unevenly so you get gooey bites throughout.
Serving Suggestions
Pile these cookies onto a dessert tray with mugs of hot cocoa or warm apple cider. For a dessert bar make them sandwich style Stuff two cookies with extra marshmallow gooey in the middle. Pair with ice cream for an indulgent treat or serve warm with a drizzle of melted chocolate.
Cultural and Historical Context
S’mores are a classic American treat blending marshmallow chocolate and graham crackers around the campfire Pumpkins are a symbol of the autumn harvest This cookie brings together both traditions in one playful fall dessert perfect for cozy gatherings.
Seasonal Adaptations
Sprinkle cinnamon sugar on top for extra warmth. Swap regular chocolate chips for dark or white chocolate in the winter. In spring try making these with a dash of ground ginger for a fresh twist.
Success Stories
A neighbor once asked for the recipe after tasting these at a Halloween bake sale and it has since become her annual tradition My cousin recently used the recipe for Thanksgiving and said even the non pumpkin lovers were convinced.
Freezer Meal Conversion
Scoop cookie dough balls onto a sheet and freeze until solid Store them in freezer bags When ready to bake add one or two extra minutes to the baking time and enjoy fresh cookies any time.
A freshly baked Pumpkin S’mores Cookie is autumn nostalgia in every bite and sure to become a family favorite. Try them once and they will be a fall tradition in your home too.
Recipe FAQs
- → Can canned pumpkin be substituted for pumpkin puree?
Yes, canned pumpkin works well. Ensure it’s 100% pumpkin, not pumpkin pie filling, for best flavor and texture.
- → How can I keep the cookies soft and chewy?
Do not overbake and allow the cookies to cool slightly on the tray before transferring. This helps the centers stay moist and tender.
- → Should marshmallows be added before or after baking?
Fold mini marshmallows into the dough, then press a few more on top just before baking for gooey tops.
- → Can I freeze the dough for later use?
Yes, shape dough into balls and freeze. Bake from frozen, adding a few extra minutes to the bake time.
- → What’s the best way to crush graham crackers for these cookies?
Break crackers into bite-sized pieces by hand for a rustic look and good texture in each cookie.