Pumpkin S’mores Cookies
You can’t go wrong with pumpkin s’mores cookies. They’re soft, sweet and very more-ish, offering plenty of amazing flavors in every bite!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 24 1x
- Method: Sweets
- Cuisine: American
Ingredients
Scale
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 egg (large)
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup chocolate chips
- mini marshmallows
- graham crackers (crushed)
Instructions
- preheat: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- cream: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- beat: 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).
- whisk: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- add: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- fold: Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
- drop: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- top: Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one.
- bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- serve: Serve the pumpkin s'mores cookies at room temperature.
Notes
Notes
Non-melting marshmallows: If you like marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows which tend to hold their shape when heated.
Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely.
Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely.
Nutrition
- Calories: 232 kcal
- Sugar: 18 g
- Fat: 12 g
- Carbohydrates: 31 g
- Protein: 2 g
Find it online: https://www.delicetreats.com/pumpkin-smores-cookies-4/