Pumpkin S’mores Cookies Recipe

Are you ready to elevate your cookie game this fall? Introducing Pumpkin S’mores Cookies, the ultimate fusion of two beloved flavors—pumpkin spice and classic s’mores. These cookies are soft, chewy, and bursting with gooey marshmallows, rich chocolate chips, and the warm spices of autumn. Perfect for cozy evenings, family gatherings, or a sweet snack, this recipe is guaranteed to become a favorite in your home!

What Are Pumpkin S’mores Cookies?

Pumpkin S’mores Cookies bring together the best of both worlds: the delightful flavors of pumpkin spice and the timeless charm of s’mores. By combining ingredients like pumpkin puree, chocolate chips, marshmallows, and graham crackers, these cookies offer a unique twist that’s both nostalgic and seasonally appropriate. They’re ideal for pumpkin lovers who want to enjoy a comforting treat with a hint of gooey, chocolatey goodness.

Why You’ll Love This Recipe

• Perfect for Fall: With pumpkin pie spice and pumpkin puree, these cookies embody all the flavors of autumn.
• Easy to Make: Simple steps and common ingredients make this recipe approachable for bakers of all levels.
• Versatile Treat: Great for school lunches, picnics, holiday parties, or a sweet after-dinner treat.
• Kid-Friendly: Kids will love the gooey marshmallows and chocolate chips, plus they can help with making the cookies!

Ingredients Overview

Here’s a breakdown of all the ingredients needed for Pumpkin S’mores Cookies:

• Unsalted Butter (1 Cup): Softened to room temperature for a creamy, rich base.
• Brown Sugar (3/4 Cup) and Granulated Sugar (1/4 Cup): Provides sweetness and contributes to the cookies’ chewy texture.
• Pumpkin Puree (1/2 Cup): Adds moisture, flavor, and a seasonal twist.
• Large Egg (1): Helps bind the ingredients together.
• Vanilla Extract (1 Teaspoon): Enhances the flavor profile with a warm, aromatic note.
• All-Purpose Flour (2 1/4 Cups): Provides structure to the cookies.
• Baking Soda (1 Teaspoon): A leavening agent that helps the cookies rise.
• Pumpkin Pie Spice (1 Teaspoon): Adds warm, spiced flavor; can be substituted with a mix of cinnamon, nutmeg, and ginger.
• Salt (1/2 Teaspoon): Balances the sweetness and enhances overall flavor.
• Chocolate Chips (1 Cup): Adds melty, chocolatey goodness to every bite.
• Mini Marshmallows (1 Cup): For that gooey, s’mores-inspired texture.
• Graham Crackers (8, broken into pieces): Adds crunch and that classic s’mores taste.
• Optional: Orange Food Coloring (1 Teaspoon) and Extra Chocolate Chips (1/2 Cup) for more visual appeal and chocolate flavor.
• Marshmallows and Crushed Graham Crackers (for garnish): Finishing touches for an extra s’mores experience.

this RECIPE

Step-by-Step Preparation Guide

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together 1 cup of softened unsalted butter, 3/4 cup of packed brown sugar, and 1/4 cup of granulated sugar until the mixture is light and fluffy.
3. Incorporate the Wet Ingredients: Beat in 1/2 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract until well combined. If using, add 1 teaspoon of orange food coloring to give the dough a festive hue.
4. Mix the Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to ensure your cookies stay soft.
6. Fold in the Goodies: Carefully fold in 1 cup of chocolate chips, 1 cup of mini marshmallows, and the graham cracker pieces. Mix just enough to distribute them evenly throughout the dough.
7. Scoop the Dough: Using a ½-inch cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For extra flavor and texture, press a few additional marshmallows, chocolate chips, and graham cracker pieces onto the top of each cookie.
8. Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the centers remain soft. Avoid overbaking to keep the cookies chewy.
9. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Common Mistakes to Avoid

• Overmixing the Dough: Overmixing can make your cookies tough instead of soft and chewy.
• Overbaking: Keep a close eye on the cookies. They should be removed from the oven when the edges are just set, and the centers are still slightly soft.
• Skipping the Cooling Step: Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack; this helps them set properly and prevents breakage.

Serving and Presentation Tips

For a delightful presentation, arrange the cookies on a rustic wooden board or a plate lined with parchment paper. Garnish with a few extra marshmallows and a drizzle of melted chocolate. These cookies pair wonderfully with a glass of cold milk or a warm cup of hot chocolate.

Recipe Variations and Swaps

• Add Nuts: For a crunchy twist, add 1/2 cup of chopped pecans or walnuts.
• Different Chocolate: Swap out regular chocolate chips for white chocolate or dark chocolate to change up the flavor profile.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour, and ensure your graham crackers are gluten-free as well.

Storage Tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls on a baking sheet and transfer them to a freezer-safe bag for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time.

Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Cookie scoop or spoon
• Baking sheet
• Parchment paper
• Wire rack

Frequently Asked Questions (FAQ)

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices that can affect the recipe’s balance.

Q: How do I make these cookies chewy rather than cakey?
A: Be careful not to overmix the dough and avoid overbaking. Both of these steps ensure a chewier texture.

Q: Can I freeze the dough?
A: Yes! Freeze the dough balls on a baking sheet until solid, then store them in a freezer-safe bag. Bake directly from frozen by adding a few extra minutes to the baking time.

Conclusion

We hope you enjoy baking and savoring these delicious Pumpkin S’mores Cookies! They’re the perfect blend of fall flavors and s’mores fun. If you loved this recipe, don’t forget to share it with your friends and family and subscribe to our blog for more delicious recipes!

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