Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin pie spice with the classic s’mores ingredients of chocolate, marshmallows, and graham crackers. Soft and chewy with melty pockets of chocolate and toasted marshmallows, these cookies are perfect for autumn gatherings and holiday treats.
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 prevent the cookies from sticking.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which creates a tender texture.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you are using orange food coloring to enhance the fall theme, add it at this stage, a drop or two at a time.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to ensure an even distribution of leavening and spice.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough and toughening the cookies.
- Fold in S’mores Ingredients: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces to incorporate these classic s’mores flavors evenly throughout the dough.
- 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 for spreading during baking.
- Add Toppings: Press a few extra mini marshmallows, chocolate chips, and/or graham cracker pieces on top of each dough ball for an attractive and flavorful finish.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are golden brown but the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving at room temperature.
Notes
- Non-melting Marshmallows: Use vegan mini marshmallows if you prefer them maintaining their shape during baking without melting entirely.
- Orange Food Coloring: A little goes a long way; add one or two drops gradually to avoid over-coloring the dough.
- Cooling: Let cookies cool on the sheet first as they are delicate straight out of the oven, then transfer to a wire rack to prevent sogginess and ensure even cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
