Soft and chewy with a delightful blend of pumpkin spice, gooey marshmallows, and rich chocolate, Pumpkin S’mores Cookies are the perfect indulgence for autumn. These cookies combine the comforting flavors of fall with the classic s’mores experience, making them a must-bake for the season.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup pumpkin puree
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup chocolate chips
1/2 cup mini marshmallows
4 graham crackers, broken into small pieces
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Mix in Pumpkin and Vanilla: Add the pumpkin puree and vanilla extract to the butter mixture. Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add S’mores Ingredients: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Serve Warm: For the ultimate indulgence, serve the cookies slightly warm. The chocolate chips will be gooey and the marshmallows will be extra soft.
Pair with Beverages: These cookies go perfectly with a warm cup of apple cider, hot chocolate, or even a latte. Their rich flavors complement autumn beverages beautifully.
Garnish: For an extra touch, sprinkle a little extra pumpkin pie spice on top of the cookies before baking or drizzle with a bit of melted chocolate.
Cookie Platter: Arrange the cookies on a platter alongside other fall-themed treats, like apple cider doughnuts or caramel popcorn, for a festive dessert spread.
Storage Tips:
Cool Completely: Ensure the cookies are completely cooled before storing them. This prevents condensation inside the container, which can make the cookies soggy.
Airtight Container: Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.
Refrigeration: If you want to keep them for a longer period, you can refrigerate the cookies. Place them in an airtight container and they will last for up to 2 weeks.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature or warm them briefly in the oven.
Keep Fresh: To maintain the soft and chewy texture, you can place a slice of bread in the container with the cookies. The bread will help absorb excess moisture and keep the cookies fresh.
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FAQs:
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than canned pumpkin pie filling, which contains added spices and sugars. Plain pumpkin puree provides the right consistency and flavor for these cookies. If you use pumpkin pie filling, you may need to adjust the amount of pumpkin pie spice and sugar in the recipe.
How can I make these cookies gluten-free?
To make Pumpkin S’mores Cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum or guar gum. Be sure to check the labels of other ingredients, like baking soda and chocolate chips, to ensure they are gluten-free.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Scoop the dough into tablespoon-sized balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls directly onto the baking sheet and bake for an extra 1-2 minutes.
How do I store leftover cookies to keep them fresh?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. Ensure the cookies are completely cooled before storing to prevent them from becoming soggy.
Conclusion:
These cookies capture the essence of fall with their warm pumpkin spice flavor, while the combination of chocolate, marshmallows, and graham crackers brings the classic s’mores taste to your dessert table. Perfect for cozy gatherings, holiday treats, or a special fall snack, Pumpkin S’mores Cookies offer a delicious twist on a seasonal favorite.
📖 Recipe:
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Pumpkin S’mores Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delight in the flavors of fall with these Pumpkin S’mores Cookies. Combining soft, chewy cookie texture with warm pumpkin spice, gooey marshmallows, and rich chocolate chips, these cookies offer a seasonal twist on a classic s’mores treat. Perfect for cozy autumn gatherings or a comforting snack
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup chocolate chips
1/2 cup mini marshmallows
4 graham crackers, broken into small pieces
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and vanilla extract to the butter mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra gooey cookies, serve them slightly warm.
Store cookies in an airtight container to keep them fresh for up to a week. For longer storage, refrigerate or freeze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
