Pumpkin S’mores Cookies Recipe

I whipped up these Pumpkin Smores Cookies recently and couldn’t help wondering how the blend of pumpkin puree, unsalted butter, mini marshmallows, and graham cracker pieces could redefine my usual cookie indulgence. Each cookie feels delightfully soft with bursts of semi-sweet chocolate chips and a hint of spice.

I’ve been playing around with cookie recipes and decided to try something a little different this fall. I mixed together pumpkin puree, mini marshmallows, semi-sweet chocolate chips, and graham cracker pieces with the basics like 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 cup granulated sugar and more.

I love how the pumpkin pie spice and vanilla extract give a slight kick that isn’t too overwhelming. It sorta reminds me of those classic fall treats and even hints at Halloween cookie recipes without being too cheesy.

The texture is soft and each bite is bursting with sweet and satisfying flavors that keep you going back for more. This recipe feels like a fun twist on the usual chocolate chip or s’mores cookies and is ideal when you’re looking for something a bit different yet familiar at the same time.

Enjoy experimenting with these pumpkin s’mores cookies!

Why I Like this Recipe

I like this recipe because it gives me the most awesome mix of sweet pumpkin and campfire s’mores flavors that just explode in my mouth every time I take a bite.

I also love how soft and gooey the cookies turn out, especially when the marshmallows melt into the warm batter, it just hits me right in the feels.

Another reason is that the little crunch from the graham cracker pieces and the burst of chocolate chips makes every bite a fun surprise, which makes baking them so exciting and worth it.

Lastly, these cookies remind me of fall nights with friends and family, and there’s just something comforting about their warm, inviting taste even if they are a bit messy sometimes.

Ingredients

• All-purpose flour provides essential carbs and a strong structure for our cookie dough.
• Pumpkin puree adds moisture, fiber, and rich nutrients that boost the cookie’s flavor.
• Unsalted butter contributes silky richness and helps blend flavors into a balanced, tasty treat.
• Semi-sweet chocolate chips offer delightful sweetness and melt in your mouth with each bite.
• Graham cracker pieces deliver a crunchy texture and subtle spice notes to balance sugar.
• Mini marshmallows add a chewy, sugary fun that makes each bite extra indulgent and playful.
• Pumpkin pie spice lends a warm, aromatic kick that elevates the cookie’s overall taste.

Ingredient Quantities

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

How to Make this

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. In a larger bowl, beat the softened butter with the granulated and brown sugars until it’s light and fluffy.

4. Add in the egg, pumpkin puree, and vanilla extract to the butter mixture and mix ’em well.

5. Gradually stir the dry ingredients into the wet mix until just incorporated – be careful not to overmix.

6. Fold in the chocolate chips, mini marshmallows, and graham cracker pieces until they’re evenly distributed.

7. Scoop out rounded tablespoons of dough onto the baking sheets, spacing them out so they have room to spread.

8. Bake the cookies for about 12-15 minutes, or until the edges start turning a light golden brown.

9. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack.

10. Enjoy your pumpkin s’mores cookies while they’re still warm and gooey!

Equipment Needed

1. Oven with temperature control
2. Two baking sheets
3. Parchment paper
4. One medium mixing bowl
5. One large mixing bowl
6. Electric mixer or a hand whisk
7. Measuring cups and spoons
8. Mixing spoon or spatula
9. Cookie scoop or a regular tablespoon for portioning
10. Wire cooling rack

FAQ

Pumpkin S’mores Cookies Recipe Substitutions and Variations

• If you don’t have all-purpose flour on hand, you can use whole wheat pastry flour instead. It’ll give a nuttier flavor though it might change the texture a bit.
• If you’re looking to avoid dairy, try swapping the unsalted butter with melted coconut oil. Keep in mind that it could add a hint of coconut taste.
• Instead of granulated sugar, you can use an equal amount of refined coconut sugar for a slight caramel note in your cookies.
• If you don’t have pumpkin pie spice, mix half a teaspoon cinnamon, a quarter teaspoon ginger, a small pinch of nutmeg and a tiny bit of cloves to substitute.
• Should you run out of mini marshmallows, you can break up regular marshmallows into smaller pieces. They might not melt as evenly but will still be yummy.

Pro Tips

1. Make sure your butter is really soft but not totally melted, cause if it gets too liquid, your cookies could turn out too flat and greasy.
2. Dont overmix the dough once you add the dry stuff in, mixing too much can make your cookies tough instead of soft and chewy.
3. If you like gooey marshmallow bits, try taking the cookies out a little bit early and letting them sit on the tray for a couple minutes so the marshmallows get extra melty.
4. Pro tip: Let the dough chill in the fridge for about 20-30 minutes before baking if you want more evenly circular cookies that dont spread out too much in the oven.