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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies: A Cozy Fall Delight You'll Love

Pumpkin S’mores Cookies combine the flavors of pumpkin with s’mores for a delightful fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter Provides richness; substitute with vegan butter for dairy-free option.
  • 1 cup Brown Sugar Adds sweetness; can replace with coconut sugar.
  • 1 cup Granulated Sugar Sweetens the cookies.
  • 1 cup Pumpkin Puree Essential for flavor; do not substitute with pumpkin pie filling.
  • 1 large Egg Binds ingredients; can replace with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Enhances flavor; can be omitted.
  • 2 cups All-Purpose Flour Provides structure; use gluten-free flour blend if needed.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 teaspoon Cinnamon Typical fall spice.
  • 1/2 teaspoon Ginger Provides warmth; can be omitted.
  • 1/4 teaspoon Nutmeg Adds fragrant flavor; can substitute with allspice.
For the S’mores Element
  • 1 cup Graham Cracker Crumbs Gives s’mores element; opt for gluten-free.
  • 1 cup Mini Marshmallows Creates gooey effect; regular marshmallows can be chopped.
  • 1 cup Chocolate Chips Adds sweetness; consider dark chocolate for richer taste.

Equipment

  • mixing bowl
  • electric mixer
  • Baking sheets
  • parchment paper
  • Spoon or Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  3. Add in the pumpkin puree, egg, and vanilla extract; mix until well combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, and spices.
  5. Gradually add dry ingredients to wet mixture, stirring until just combined.
  6. Fold in graham cracker crumbs, mini marshmallows, and chocolate chips.
  7. Scoop portions of dough onto baking sheets, spacing them 2 inches apart, and flatten slightly.
  8. Bake for 10-12 minutes or until edges are golden brown and centers feel soft.
  9. Cool on baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

For a firmer cookie, store in the fridge. For longer storage, freeze cookies in a single layer, then in a bag for up to 2 months.

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