These Pumpkin S’mores Cookies are a fun twist on a classic treat! With soft pumpkin cookies, melty chocolate, and gooey marshmallows, they are the perfect fall dessert.
Who can resist that combo? It’s like a cozy campfire moment in every bite. I love baking a batch and sharing them with friends—they’re always a hit!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! It gives the cookies their pumpkin flavor and moisture. If you want to try something different, you can substitute it with applesauce—just keep in mind, it will change the flavor a bit.
Brown Sugar: I love using light brown sugar for its sweetness and hint of caramel flavor. If you’re in a pinch, you can use granulated sugar or even coconut sugar for a healthier option.
Butter: Unsalted butter is best for this recipe since it lets you control the salt. If you’re dairy-free, coconut oil or a dairy-free butter could work just fine!
Chocolate Chips: Semi-sweet chips add a lovely richness, but milk or dark chocolate chips are great alternatives. Try adding white chocolate for added sweetness!
Marshmallows: Mini marshmallows are perfect for this recipe, but you can use regular marshmallows cut in half. Just make sure to keep an eye on them as they toast.
How Can I Achieve Perfect Baking Without Overmixing?
Overmixing cookie dough can lead to tough cookies—and nobody wants that! Here’s how to get it right:
- Mix wet ingredients until smooth, then gradually add dry ingredients.
- Stir gently using a spatula or wooden spoon until you see no more flour. It’s okay if there are small lumps—this keeps the cookies tender!
- Fold in chocolate chips carefully to avoid breaking them up.
Remember, the dough should be soft and slightly sticky. This means you’re on the right path to deliciously chewy cookies!
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. You’ll have warm, gooey Pumpkin S’mores Cookies ready to enjoy in just under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This gets it nice and hot for baking. Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, packed brown sugar, granulated sugar, melted and cooled butter, egg, and vanilla extract. Whisk everything together until it’s smooth and well mixed. It should look lovely and creamy!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This helps to evenly distribute the leavening agent and spices.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until the ingredients are just combined; be careful not to overmix! It’s okay if the dough is a little lumpy.
5. Add Chocolate Chips:
Next, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. This adds a sweet, rich chocolate flavor to each bite!
6. Scoop the Dough:
Using a tablespoon or small cookie scoop, place scoops of cookie dough onto your prepared baking sheet. Make sure to space them about 2 inches apart—they’ll spread while baking!
7. Bake the Cookies:
Pop the baking sheet into the oven and bake the cookies for about 8-10 minutes. You want the edges to be set while the centers still look a tad soft. This ensures your cookies stay chewy!
8. Add Mini Marshmallows:
After baking, remove the cookies from the oven and immediately press 2-3 mini marshmallows onto the top of each cookie. This is where the s’mores magic happens!
9. Toast the Marshmallows:
Return the cookies to the oven and bake for an additional 1-2 minutes. Just keep an eye on them; you want the marshmallows to be toasty and melty, not burnt!
10. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.
11. Serve and Enjoy:
Finally, serve these delightful Pumpkin S’mores Cookies warm or at room temperature. They are perfect with a glass of milk or a warm cup of cider. Enjoy every gooey, chocolatey bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook and puree the fresh pumpkin beforehand. You’ll need about 1 cup of pureed pumpkin, similar to the canned version. Be sure to let it cool before mixing into your ingredients!
How Should I Store Leftover Cookies?
Store any leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating them for about a week or freezing them for up to 3 months—just reheat in the microwave or oven to enjoy!
Can I Substitute Other Sweeteners?
Absolutely! While brown and granulated sugar are recommended for best flavor, you can use coconut sugar or a sugar substitute like maple syrup if you prefer. Keep in mind that liquid sweeteners may change the texture slightly, so you might need to adjust your flour accordingly.
What Can I Use Instead of Mini Marshmallows?
If you don’t have mini marshmallows on hand, you can cut regular marshmallows in half. Alternatively, you might try using chocolate-covered marshmallows for a different flavor twist—just keep an eye on them while baking to prevent burning!