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–+ servings
Pumpkin S’mores Cookies

Pumpkin S'mores Cookies

Enjoy the flavors of fall with these Pumpkin S’mores Cookies, a cozy treat perfect for gatherings.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Measure correctly to avoid dense cookies.
  • 1 teaspoon baking soda Ensure it’s fresh for best results.
  • 1 teaspoon baking powder Check the expiration date for optimal performance.
  • 1/2 teaspoon salt Essential for an enjoyable taste; don't skip it!
  • 2 teaspoons pumpkin pie spice Can substitute with cinnamon and nutmeg.
  • 1 teaspoon ground cinnamon Using fresh enhances the flavor.
  • 1/2 cup salted butter Can use unsalted but adjust the salt.
  • 1 cup light brown sugar Dark brown can be used for a deeper taste.
  • 1/2 cup granulated sugar Maintain balance with brown sugar.
  • 1 teaspoon vanilla extract Using pure extract makes a noticeable difference.
  • 1 cup pumpkin puree Use either canned or homemade.
  • 1 large egg Can substitute with a flax egg for vegan option.
For the S'mores Topping
  • 12 large marshmallows Cut in half before baking.
  • 1 cup milk chocolate chips Can swap with semi-sweet or dark chocolate.
  • 1 cup graham cracker crumbs Gluten-free options available.

Equipment

  • Oven
  • Baking Sheets
  • mixing bowls
  • Whisk
  • spoon
  • measuring cups
  • measuring spoons

Method
 

How to Make Pumpkin S'mores Cookies
  1. Preheat your oven to 350°F (175°C) and prepare two large baking sheets by greasing them.
  2. Whisk together in a large bowl the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and graham cracker crumbs.
  3. Mix melted butter with both sugars in a separate bowl until well combined. Add in the vanilla, pumpkin puree, and large egg, stirring until just incorporated.
  4. Blend the dry ingredients into the wet mixture gradually. Fold in the milk chocolate chips.
  5. Scoop approximately 4 tablespoons of dough onto the prepared baking sheets, spacing 6 cookies per sheet. Flatten each cookie slightly.
  6. Bake for 13 to 14 minutes until the edges are golden. Remove from the oven and top each cookie with two halves of marshmallows.
  7. Return the cookies to the oven for an additional minute to soften the marshmallows.
  8. Cool the cookies on the baking sheets before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 350IUCalcium: 20mgIron: 0.5mg

Notes

Optional: Drizzle with chocolate sauce for an extra decadent treat. Ensure to chill dough for best results.

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