Pumpkin S’mores Cookies Recipe

These Pumpkin S’mores Cookies are a perfect fusion of fall flavors and a beloved campfire treat. Imagine the rich, earthy sweetness of pumpkin paired with gooey marshmallows, melted chocolate, and crunchy graham crackers all in one bite. These cookies are soft, chewy, and bursting with the warmth of autumn spices and the nostalgia of s’mores. Perfect for cozy evenings or as a treat during the holiday season!

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The History of S’mores

S’mores have been a staple of American camping trips for decades, consisting of graham crackers, chocolate, and marshmallows toasted over an open flame. These Pumpkin S’mores Cookies take the essence of the classic s’mores and mix it with the fall favorite, pumpkin, for a unique and delicious twist.

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Key Ingredients and Why They Matter

Pumpkin Purée

Pumpkin purée adds moisture and a rich, earthy flavor to the cookie dough, making these cookies extra soft and chewy.

• Pro Tip: Make sure to use pure pumpkin purée, not pumpkin pie filling, as the latter contains added spices and sweeteners.

Chocolate Chunks

Instead of traditional s’mores chocolate squares, we’re using chocolate chunks for a richer, meltier texture throughout the cookies.

• Substitution Tip: You can use semi-sweet chocolate chips if you prefer or even add white chocolate for a unique flavor twist.

Graham Crackers

Crushed graham crackers give these cookies that signature s’mores flavor and add a delightful crunch.

Marshmallows

Mini marshmallows provide that gooey, sticky goodness that s’mores are known for.

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How to Make Pumpkin S’mores Cookies

Step 1: Prepare the Cookie Dough

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup graham cracker crumbs
• 1/2 cup semi-sweet chocolate chunks
• 1/2 cup mini marshmallows

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin purée, egg, and vanilla extract until smooth and combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg, and cloves).
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the graham cracker crumbs, chocolate chunks, and mini marshmallows.

• Pro Tip: Chill the dough in the fridge for 30 minutes before baking to prevent the cookies from spreading too much.

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Step 2: Bake the Cookies

1. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are lightly golden and the marshmallows are melted and gooey.
3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Step 3: Enjoy!

Serve these Pumpkin S’mores Cookies warm for the best gooey marshmallow experience. They also pair wonderfully with a cup of hot cocoa or apple cider.

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Variations and Add-Ins

S’mores Stuffed Pumpkin Cookies

For an extra decadent version, stuff the cookie dough with a square of milk chocolate and a mini marshmallow in the center before baking for a surprise gooey filling.

Double Chocolate Pumpkin S’mores Cookies

Add 1/4 cup cocoa powder to the dough to create a double chocolate version of these cookies.

Gluten-Free Pumpkin S’mores Cookies

Make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free graham crackers.

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Dietary Adaptations

This recipe can be easily adapted for different dietary needs:

• Dairy-Free: Substitute the butter with a dairy-free margarine and use dairy-free chocolate.
• Gluten-Free: Use gluten-free all-purpose flour and gluten-free graham crackers to make these cookies suitable for gluten-free diets.

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Frequently Asked Questions

Pumpkin S’mores Cookies Frequently Asked Questions

Can I make the dough ahead of time?
Yes! You can refrigerate the cookie dough for up to 2 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

Can I freeze the cookies?
Absolutely! These cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and enjoy!

Why are my cookies spreading too much?
Chilling the dough helps prevent excessive spreading. If you find the cookies are spreading too much, chill the dough for 30 minutes before baking.

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