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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies: A Cozy Fall Treat Everyone Loves

Pumpkin S’mores Cookies bring warm, inviting flavors perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter At room temperature
  • 1 cup Brown Sugar Can substitute with coconut sugar
  • 1/2 cup White Sugar
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling
  • 1 large Egg Can be replaced with a flax egg for a vegan option
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 1 teaspoon Baking Soda Ensure it is fresh
  • 1/2 teaspoon Salt
For the Flavor
  • 1 teaspoon Ground Cinnamon Adjust to taste
  • 1 teaspoon Ground Ginger Adjust to taste
  • 1/2 teaspoon Ground Nutmeg Adjust to taste
  • 1 cup Graham Cracker Crumbs Crush finely
  • 1 cup Mini Marshmallows Regular marshmallows can be chopped
  • 1 cup Chocolate Chips Blend of semi-sweet and dark chocolate works beautifully

Equipment

  • Electric mixer
  • Mixing bowl
  • baking sheets
  • Parchment paper
  • 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 mixing bowl, cream together softened butter, brown sugar, and white sugar for about 3 minutes.
  3. Mix in the pumpkin puree, egg, and vanilla extract until well combined and smooth.
  4. Whisk together the all-purpose flour, baking soda, salt, and spices in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  6. Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips until evenly distributed.
  7. Scoop portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake the cookies for 10-12 minutes until golden brown on edges and soft in the center.
  9. Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is at room temperature for the best texture. Avoid overmixing the dough to keep cookies soft and chewy.

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