These Easy Pumpkin S’mores Cookies are a fun and tasty treat! With pumpkin flavor, chocolate, and gooey marshmallows all in one cookie, they’re perfect for fall gatherings.
It’s a great way to enjoy a classic s’more without the fire! I love how the pumpkin adds a warm touch, making each bite feel cozy. Plus, who can resist a cookie that tastes like dessert and campfire fun? 🍪
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the cookies! If you don’t have canned, you can make your own by roasting and pureeing fresh pumpkin. It’s a bit more work but brings a fresh flavor.
Chocolate Chips: I prefer semi-sweet for a nice balance of sweetness. If you like it sweeter, use milk chocolate. Dark chocolate works too if you crave something richer. You could also swap them for white chocolate for a twist!
Graham Cracker Crumbs: These give that classic s’mores flavor. You can easily make your own by crushing whole graham crackers in a bag, or you could use crushed digestives if you’re in a pinch. They work surprisingly well!
Butter: Unsalted butter is key, but you can substitute with coconut oil or vegan butter if you want a dairy-free option. Just make sure it’s softened so it blends well with the sugars.
How Do I Get the Perfect Texture for My Cookies?
The cookie texture is super important for enjoying these treats. Here are some tips:
- Don’t overmix your dough after adding the flour. Mix until just combined to keep the cookies soft.
- Make sure your butter is properly softened but not melted. This helps achieve that fluffy texture when creaming with sugars.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better, especially if your kitchen is warm.
Finally, keep an eye on their baking time. They should look set at the edges but still soft in the middle when you take them out of the oven!
Easy Pumpkin S’mores Cookies
Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup graham cracker crumbs (about 6 full sheets, crushed)
- 1 cup mini marshmallows
- 1 1/2 cups chocolate chips or chopped chocolate (semi-sweet or milk chocolate)
Time Needed:
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake, plus some cooling time. Overall, plan for about 40-45 minutes from start to enjoying these cozy cookies!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in the canned pumpkin puree, egg, and vanilla extract. Mix until everything is well blended.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until combined. Gradually add this mixture to your wet ingredients, stirring until just combined. Be careful not to overmix!
4. Add the Fun Stuff:
Gently fold in the graham cracker crumbs, mini marshmallows, and chocolate chips into the dough. This is where the s’mores magic happens!
5. Scoop and Bake:
Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
Bake in your preheated oven for 10-12 minutes, or until the edges look set but the centers are still soft.
6. Cool and Enjoy:
Once they’re done, take the baking sheets out of the oven and let the cookies cool for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy your delicious, pumpkin-flavored s’mores cookies with a warm beverage!
FAQ for Easy Pumpkin S’mores Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! To use fresh pumpkin, simply roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure to measure out 1 cup for this recipe!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it’s one that includes xanthan gum for the best texture.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months; just make sure to thaw them completely before enjoying!
Can I Add Other Mix-Ins?
Yes, feel free to get creative! You can add chopped nuts, different flavored chocolate chips (like peanut butter or white chocolate), or even toffee bits for a unique twist!