Description
These Pumpkin S’mores Cookies combine the warm spices of fall with classic s’mores ingredients, featuring pumpkin puree, cinnamon, ginger, and cloves paired with chocolate chips, graham cracker crumbs, and mini marshmallows. They’re soft, chewy, and perfect for a cozy autumn treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 (15 ounce) can pumpkin puree
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup graham cracker crumbs
- ½ cup mini marshmallows
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth texture for your cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Scrape down the bowl to incorporate all ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Add pumpkin puree: Stir in the pumpkin puree thoroughly until fully incorporated, giving the dough its moist texture and flavor.
- Fold in mix-ins: Gently fold in the semi-sweet chocolate chips, graham cracker crumbs, and mini marshmallows, ensuring even distribution without melting the marshmallows.
- Portion dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes until the edges turn golden brown but the centers remain slightly soft. Keep a close eye during the last few minutes to prevent overbaking.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps set the texture.
Notes
- For best texture, avoid overmixing the dough once the dry ingredients are added.
- If mini marshmallows brown too quickly, tent the cookies loosely with foil in the last few minutes of baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies can be frozen before baking; just thaw and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, S'mores cookies, fall treats, pumpkin spice cookies, chocolate chip cookies, autumn desserts
