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Pumpkin S’mores Cookies

Pumpkin S'mores Cookies: Your Cozy Fall Flavor Fix

Delight in Pumpkin S’mores Cookies that combine seasonal flavors with nostalgic s'mores elements for a perfect fall treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Unsalted Butter Can use salted butter, reduce added salt by 1/4 teaspoon.
  • 1/2 cup Brown Sugar Granulated sugar can substitute.
  • 1/2 cup Granulated Sugar All brown sugar can replace for richer taste.
  • 1 cup Pumpkin Puree Ensure it’s 100% pure pumpkin puree, not pie filling.
  • 1 large Egg For vegan option, use a flax egg.
  • 1 teaspoon Vanilla Extract Maple syrup can be used as an alternative.
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Soda Baking powder can be substituted, adjusting amounts.
  • 2 teaspoons Pumpkin Pie Spice Cinnamon, nutmeg, and ginger can be mixed as substitutes.
  • 1/2 teaspoon Salt Omit if using salted butter.
For the S'mores Components
  • 1 cup Chocolate Chips Use dark or white chocolate chips for variation.
  • 1 cup Mini Marshmallows Use non-melting vegan marshmallows if preferred.
  • 1 cup Graham Crackers Can omit or use gluten-free graham crackers.
Optional Enhancements
  • 1 drop Orange Food Coloring Optional; add sparingly if desired.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Hand mixer or stand mixer
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Incorporate the pumpkin puree, beaten egg, and vanilla extract, mixing until well combined.
  4. Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined.
  5. Fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.
  6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 12 to 14 minutes, until golden around the edges but soft in the center.
  8. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 70mgPotassium: 100mgFiber: 0.5gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

These cookies are best enjoyed fresh and can be stored in an airtight container. For variations, feel free to experiment with mix-ins like nuts or dried fruits.

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