Description
Delight in the cozy flavors of fall with these Pumpkin S’mores Cookies, combining pumpkin puree, chocolate chips, mini marshmallows, and crunchy graham cracker pieces into soft, chewy treats perfect for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1 cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 Teaspoon orange food coloring (optional)
Optional Toppings
- 1/2 cup chocolate chips
- Mini marshmallows
- Graham crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using, add orange food coloring here and mix to achieve a consistent color.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt evenly.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, ensuring even distribution without overmixing.
- Form Cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Add Toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball for extra texture and flavor.
- Bake: Bake in the preheated oven for 12 to 14 minutes, until the edges are golden and the centers remain soft and slightly underbaked for chewiness.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, as they will be delicate when hot, then transfer them to a wire rack to cool completely.
- Serve: Serve the pumpkin s’mores cookies at room temperature for the best texture and flavor.
Notes
- Non-melting marshmallows: Use vegan mini marshmallows if you want marshmallows that hold their shape without melting fully into the cookie dough.
- Orange food coloring: Add in small drops as needed since it is optional and a little goes a long way to achieve a subtle color.
- Cooling the cookies: Let cookies cool on the baking sheet first to firm up before moving to a wire rack to prevent breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
