Pumpkin S’mores Cookies Recipe

Introduction

Welcome to a delightful fusion of flavors with these Pumpkin S’mores Cookies! As the leaves turn golden and the air grows crisp, nothing captures the essence of autumn quite like the warm, spiced notes of pumpkin paired with the nostalgic sweetness of s’mores. This recipe brings together the comforting vibes of a pumpkin spice latte and the gooey, chocolatey charm of a campfire treat, making it a must-try for your fall baking adventures.

Whether you’re whipping up a batch for a cozy night in or impressing guests at a seasonal gathering, these cookies are the epitome of fall treats. They combine the earthy richness of pumpkin with the indulgent layers of graham cracker crumbs, melted chocolate, and toasted marshmallows. If you’re on the hunt for fall desserts easy to make yet unforgettable in flavor, you’ve found your new favorite among pumpkin recipes.

Join me as we dive into crafting these irresistible treats that are perfect for embracing the cozy fall season. With simple ingredients and straightforward steps, you’ll have a batch of these delightful cookies ready to share—or savor all on your own!

Recipe Overview

• Cuisine: American
• Category: Dessert, Fall Baking
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies

What You’ll Need

Creating the perfect Pumpkin S’mores Cookies requires a blend of ingredients that each play a crucial role in delivering that signature fall flavor and s’mores nostalgia. Here’s a breakdown of what you’ll need and why each component matters:

• Pumpkin Puree: Adds moisture and a subtle earthy sweetness, tying in the pumpkin dessert theme.
• Pumpkin Pie Spice: Infuses the dough with warm, aromatic notes reminiscent of a pumpkin spice latte.
• Graham Cracker Crumbs: Mimics the classic s’mores base, providing a slightly crunchy texture.
• Chocolate Chips: Delivers melty, rich pockets of sweetness in every bite.
• Mini Marshmallows: Brings the gooey, toasty element of s’mores to life.
• Butter and Sugars: Create a tender, chewy cookie base that holds all the flavors together.
• Flour and Baking Soda: Provide structure and lift for the perfect cookie consistency.

INGREDIENTS

• – 1 cup canned pumpkin puree
• – 1/2 cup unsalted butter, softened
• – 3/4 cup granulated sugar
• – 1/2 cup brown sugar, packed
• – 1 large egg
• – 1 tsp vanilla extract
• – 2 cups all-purpose flour
• – 1 tsp baking soda
• – 1/2 tsp salt
• – 2 tsp pumpkin pie spice
• – 1 cup graham cracker crumbs
• – 1 cup semi-sweet chocolate chips
• – 1 cup mini marshmallows

PREPARATION

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows using a spatula.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft. The marshmallows will puff up and turn golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

NUTRITION INFORMATION

• Calories: 150 per cookie
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 15mg
• Sodium: 110mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

Note: Nutritional values are approximate and based on one cookie from a batch of 24.

Why Pumpkin Pairs So Well with S’mores Flavors

The combination of pumpkin and s’mores elements in these Pumpkin S’mores Cookies is a match made in heaven for fall. Pumpkin’s natural sweetness and creamy texture balance the intense richness of chocolate while complementing the nutty, toasty notes of graham crackers. The warm spices in pumpkin pie spice enhance the cozy, campfire vibe of marshmallows, making this an ideal treat for fall baking.

Tips for Perfectly Chewy Cookies

Achieving that ideal chewy texture is key to a great cookie. Make sure not to overbake—pull them out of the oven when the centers are still soft, as they’ll continue to firm up while cooling. Using pumpkin puree also adds moisture, ensuring your fall treats stay tender for days if stored properly in an airtight container.

Customizing Your Cookies

Feel free to get creative with these pumpkin recipes! Swap semi-sweet chocolate chips for white chocolate or milk chocolate for a different flavor profile. You can also sprinkle extra graham cracker crumbs on top before baking for added crunch, or drizzle with melted chocolate after cooling for a decadent finish.

Storing and Freezing Tips

To keep your Pumpkin S’mores Cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer bag for up to 2 months. Thaw at room temperature before enjoying.

Pairing Suggestions for Fall Gatherings

These cookies are a fantastic addition to any autumn event. Serve them alongside a steaming mug of pumpkin spice latte or hot apple cider to amplify the cozy fall atmosphere. They also pair wonderfully with other fall desserts easy to make, like apple crisps or cinnamon-spiced treats.

Exploring More Fall-Inspired Flavors

If you love experimenting with interesting food recipes, consider incorporating other seasonal ingredients into your baking. Try adding a hint of ginger for a nod to ginger recipes, or explore herbst rezepte (autumn recipes) from different cultures to inspire new twists on classic pumpkin dessert ideas.

FREQUENTLY ASKED QUESTIONS

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you prefer using fresh pumpkin for your Pumpkin S’mores Cookies, simply roast and puree the pumpkin until smooth. Be sure to drain any excess liquid to avoid making the dough too wet. Canned pumpkin is often more consistent in texture, but fresh can add a deeper, homemade flavor to your fall treats.

How do I prevent the marshmallows from burning?

Marshmallows can toast quickly, so keep an eye on your cookies during the last few minutes of baking. If they start to brown too much, loosely tent the baking sheet with foil. Alternatively, you can add the mini marshmallows halfway through the 10-12 minute baking time to control their toasting for these fall desserts easy to prepare.

Can I make the dough ahead of time?

Yes, the cookie dough can be prepared up to 2 days in advance and stored in the refrigerator. Just cover it tightly with plastic wrap. When ready to bake, let it sit at room temperature for about 15 minutes to soften slightly before scooping. This makes it a convenient option for planning your fall baking sessions.

Are there gluten-free options for this recipe?

Definitely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, and ensure your graham cracker crumbs are gluten-free (many brands offer this option). Double-check that all other ingredients, like chocolate chips, are certified gluten-free to accommodate dietary needs in your pumpkin recipes.