COLORFUL
These Pumpkin S’mores Cookies are the ultimate sweet treat to make and enjoy this fall! These chewy cookies pack in the delicious fall flavors from the pumpkin and the s’mores, balanced out by the classic chocolate chips and a graham cracker flavor base.
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- Packed with fall flavors: These cookies are bursting with fall flavors. Think of them as your classic pumpkin cookies taken to the next level.
- Easy to make: These cookies may seem like they need a lot of kitchen time and effort to put together, but it is actually pretty easy to make them.
- Customizable: While these pumpkin s’mores cookies do have the perfect blend of flavors and textures, you can actually customize them too, based on what you have at hand.
PUMPKIN S’MORES COOKIES INGREDIENTS
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Pumpkin Puree
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Pumpkin Pie Spice
- Salt
- Chocolate Chips
- Mini Marshmallows
- Graham Crackers
- Optional: Orange Food Coloring
- Optional: Chocolate Chips, marshmallows and crushed graham crackers for garnishing.
*see recipe card for amounts
HOW TO MAKE PUMPKIN S’MORES COOKIES IN AN OVEN
- Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. (add the orange food coloring into this step if you plan to use it)
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in S’mores Components: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop Cookie Dough: Using a ½ inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one)
- Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are golden but the center is still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve the Pumpkin S’mores Cookies at room temperature and enjoy with a glass of milk or warm beverage of your choice!
STORAGE AND REHEATING NOTES:
- These pumpkin s’mores cookies can be stored at room temperature in an airtight container for up to 4 days.
- If you want them to last longer than that, you can choose to freeze the cookie dough balls and then bake them after topping them when you want to.
REHEATING INSTRUCTIONS:
You don’t actually need to reheat these cookies. They can be enjoyed at room temperature!
HELPFUL TIPS & SUBSTITUTIONS:
What Can I Use Instead of Chocolate Chips?
Chocolate chips bring those little bursts of chocolate flavor to the cookies. You can swap these with caramel chips or butterscotch chips if you want to.
What Other Variations Can I Try?
I have used mini marshmallows for this recipe because that’s what I had at hand. You can choose to use regular sized or even jumbo marshmallows if you want to.
How Do I Serve the Pumpkin S’mores Cookies?
These delicious pumpkin s’mores cookies can be enjoyed on their own or served with some evening coffee or pumpkin spice latte.
You can also top them with a scoop of vanilla ice cream and enjoy them as a dessert if you want to!
Try Some of my other Favorite Cookies Recipes!
- Peanut Butter and Cornflake Cookie
- Chocolate Chip Cookies with Pudding
- Cornflake Cookies
- Pumpkin Snickerdoodles
These pumpkin s'mores cookies are bursting with fall flavors, and are the perfect chewy, sweet treat you need to try your hands at!
EQUIPMENT
- 1 Oven
INGREDIENTS
- 1 cup butter, unsalted softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- Optional: 1 tsp of Orange Food Coloring
- Optional: ½ cup extra of chocolate chips, marshmallows and crushed graham crackers for garnishing.
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. (add the orange food coloring into this step if you plan to use it)
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in S'mores Components: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop Cookie Dough: Using a ½ inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one)
- Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are golden but the center is still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve the Pumpkin S'mores Cookies at room temperature and enjoy with a glass of milk or warm beverage of your choice!
NOTES
Notes:
- You can store these cookies in an airtight container for up to 5 days at room temperature.
- If you like your cookies a little gooier, try baking them for a shorter time. If you prefer them more crisp, leave them in for the full 14 minutes.
- Feel free to customize the recipe by adding nuts or using different types of chocolate.
- Enjoy your baking and the wonderful combination of pumpkin, chocolate, and marshmallow in these unique cookies!
- These pumpkin s’mores cookies can be stored at room temperature in an airtight container for up to 4 days.
- If you want them to last longer than that, you can choose to freeze the cookie dough balls and then bake them after topping them when you want to.
- You don’t actually need to reheat these cookies. They can be enjoyed at room temperature!
- What Can I Use Instead of Chocolate Chips? You can swap these with caramel chips or butterscotch chips if you want to.
- What Other Variations Can I Try? You can choose to use regular sized or even jumbo marshmallows if you want to.
- How Do I Serve the Pumpkin S’mores Cookies? You can also top them with a scoop of vanilla ice cream and enjoy them as a dessert if you want to!
NUTRITION
Serving: 24cookiesCalories: 664kcalCarbohydrates: 86gProtein: 2gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 193mgPotassium: 325mgFiber: 1gSugar: 67gVitamin A: 1042IUVitamin C: 0.2mgCalcium: 86mgIron: 1mg
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