Pumpkin S’mores Cookies Chocolate (Print Version)
Soft cookies filled with pumpkin, chocolate chips, marshmallows, and graham crackers for a fall-inspired treat.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
3/4 cup packed brown sugar
03 -
1/4 cup granulated sugar
04 -
1/2 cup pumpkin puree
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
2 1/4 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 teaspoon pumpkin pie spice
10 -
1/2 teaspoon salt
11 -
1 cup chocolate chips
12 -
1 cup mini marshmallows
13 -
8 graham crackers, broken into small pieces
14 -
1 teaspoon orange food coloring (optional)
→ Toppings (Optional)
15 -
1/2 cup chocolate chips
16 -
Mini marshmallows
17 -
Crushed graham crackers
# Steps:
01 -
Preheat oven to 350°F and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
03 -
Add pumpkin puree, egg, and vanilla extract to the bowl. Mix until fully incorporated. If desired, blend in orange food coloring.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt.
05 -
Gradually add dry ingredients to the wet mixture. Stir until just combined; do not overmix.
06 -
Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
07 -
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart.
08 -
Press additional marshmallows, chocolate chips, and/or graham cracker pieces onto the tops of each portion.
09 -
Bake in the preheated oven for 12 to 14 minutes, until the edges are golden and centers remain soft.
10 -
Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely before serving at room temperature.
# Notes:
01 -
Avoid overbaking for a soft, chewy cookie texture; cookies will continue to firm as they cool.