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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies: Your New Favorite Fall Treat!

Delight in these Pumpkin S’mores Cookies, a chewy fall treat blending pumpkin, spices, gooey marshmallows, and rich chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup butter softened
  • 1 cup brown sugar can substitute with coconut sugar
  • 1 cup white sugar granulated sugar works as a replacement
  • 1 cup pumpkin puree canned or homemade
  • 1 large egg or flax egg for vegan
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 2 cups all-purpose flour or gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
For the S’mores Twist
  • 1 cup graham cracker crumbs or gluten-free graham cracker crumbs
  • 1 cup mini marshmallows or chopped regular marshmallows
  • 1 cup chocolate chips dark or milk chocolate chips

Equipment

  • Mixing bowl
  • Hand Mixer
  • baking sheets
  • Parchment paper
  • Spatula
  • tablespoon
  • wire rack

Method
 

Step-by-Step Instructions for Pumpkin S’mores Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy.
  3. Add pumpkin puree, egg, and vanilla extract, mixing until smooth and well combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in graham cracker crumbs, mini marshmallows, and chocolate chips.
  7. Scoop portions of the dough and roll them into balls, placing them on the prepared baking sheets.
  8. Flatten each dough ball slightly and bake for 10-12 minutes until edges are golden and centers are set.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 0.5mg

Notes

These cookies can be adapted for gluten-free diets using appropriate substitutions.

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