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Pumpkin s'mores cookies are the perfect way to bridge autumn flavors with nostalgic campfire treats. Combining spiced pumpkin richness with gooey chocolate and marshmallow, these cookies capture all the coziness without needing a firepit. If you love fall baking but want something unexpected on your cookie platter, these are a must-bake.
When I first baked these cookies for a Halloween party, the plate disappeared before the hot chocolate was even ready. The blend of nostalgia and pumpkin made them an instant fall favorite.
Gather Your Ingredients
- Unsalted butter: Provides a rich base and keeps the texture soft and chewy Use good quality butter for fuller flavor
- Brown sugar: Adds warmth and depth and keeps the cookies moist Packed light brown sugar works best for these
- Granulated sugar: Balances the brown sugar and helps with crisp edges
- Egg large: Binds everything together and gives the cookies structure Fresh eggs make a difference here
- Vanilla extract: Lends the classic bakery cookie aroma and rounds the flavors Use pure vanilla if you can
- All-purpose flour: Gives the cookies their tender crumb Sift for lighter results
- Baking soda: Ensures a gentle lift so the cookies rise just enough
- Pumpkin pie spice: Brings in those essential fall notes Look for a blend that highlights cinnamon and nutmeg
- Salt: Balances the sweetness Fine sea salt is my preference for baking
- Chocolate chips: The classic s'mores indulgence Choose good quality semi sweet for melty pockets
- Mini marshmallows: Delivers gooey spots and iconic s'mores flair Fresh mini marshmallows melt best without getting too sticky
- Graham crackers: Adds crunch and the signature s'mores taste Break them into bite sized pieces for texture in every bite
- Food coloring orange optional: Perfect for a festive twist especially for fall celebrations Opt for gel food coloring to avoid thinning the dough
How to Make It
- Preheat and Prep:
- Set your oven to three hundred fifty degrees Fahrenheit and line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup
- Cream Butter and Sugars:
- In a large bowl beat the room temperature butter brown sugar and granulated sugar until the mixture turns light and fluffy This step should take about three minutes and creates a smooth base for the cookies
- Mix Wet Ingredients:
- Add in the pumpkin puree egg and vanilla extract to your creamed mixture If you want to use food coloring add it here Beat until fully combined and the dough has a consistent color
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour baking soda pumpkin pie spice and salt Make sure there are no lumps for even mixing
- Mix Wet and Dry:
- Gradually add the dry mixture to the wet ingredients mixing on low speed or by hand until just combined Do not overmix or the cookies will be tough
- Fold in Mix Ins:
- Gently fold in the chocolate chips mini marshmallows and broken graham crackers Make sure the additions are evenly distributed but stop mixing as soon as they are incorporated
- Scoop and Space Dough:
- Scoop tablespoon sized balls of dough and place onto the lined baking sheet Give each cookie plenty of room as the marshmallows will melt and spread
- Bake:
- Place the tray in the oven and bake for about thirty to forty five minutes or until the edges are golden brown and the centers are set but still soft Let them rest on the sheet for five minutes before transferring to a wire rack
When I brought these cookies to a Thanksgiving potluck last year every guest asked for the recipe They are perfect for bake sales fall gatherings or simply turning a rainy autumn day into something special
Flavor Boosters
Out of pumpkin pie spice Mix a blend of cinnamon nutmeg and a pinch of ginger or cloves Use dark chocolate chips for richer flavor or swap marshmallows for vegan versions if preferred Gluten free flour blends work well here if needed
Serving Suggestions
Warm a cookie in the microwave for ten seconds for ultimate gooeyness Serve alongside hot cider or cocoa or stack a few with extra marshmallow in between and toast with a small kitchen torch for a playful presentation
Creative Twists
Replace pumpkin puree with roasted butternut squash for a mild flavor twist Sprinkle fall colored sprinkles on top before baking for extra festivity Stir in a handful of toasted pecans or walnuts for crunch and heartiness
Freezing the dough in advance is a great solution for busy schedules. With these cookies you can have a taste of fall any time you want by baking them straight from the freezer.
Common Questions About This Recipe
- → What type of pumpkin should I use?
Use canned pumpkin puree for smooth texture and consistent moisture throughout the dough.
- → Can I substitute graham crackers?
Yes, digestive biscuits or similar sweet crackers can provide a comparable crunch and flavor profile.
- → How do pumpkin pie spices affect the taste?
Pumpkin pie spice adds warm, aromatic notes of cinnamon, nutmeg, and clove, enhancing the overall flavor balance.
- → Is it necessary to add food coloring?
Food coloring is optional and primarily used for a more vibrant orange hue; it does not affect flavor.
- → How should I store the baked cookies?
Keep cookies in an airtight container at room temperature to maintain freshness and soft texture for up to a week.