Description
Pumpkin S’mores Cookies are a chewy, flavorful dessert blending the warm essence of pumpkin spice with classic s’mores elements like marshmallows, chocolate chips, and graham crackers.
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 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 orange food coloring (optional)
- ½ cup chocolate chips (optional topping)
- Additional mini marshmallows (optional topping)
- Crushed graham crackers (optional topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, vanilla extract, and optional food coloring.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to wet mixture; mix until just combined.
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Drop tablespoons of dough onto the baking sheet, spacing 2 inches apart.
- Top each dough ball with extra marshmallows, chocolate chips, and graham crackers.
- Bake for 12–14 minutes, until edges are golden and centers soft.
- Cool on the baking sheet before transferring to a wire rack.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Chill the dough for up to 24 hours to enhance flavor.
- Use vegan mini marshmallows to reduce melting during baking.
- Store in an airtight container for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
