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Get cozy and dig into these tasty Pumpkin S'mores Cookies—they're a mouthful of autumn vibes with every bite. Imagine chewy pumpkin-filled cookies packed with crunchy graham crackers, tiny marshmallows, and lots of chocolate bits. You get plenty of spice, real pumpkin puree to keep things moist, and just enough sweetness. They’re a total crowd-pleaser for chilly fall hangouts or lazy nights in, and you’ll have a batch ready to eat in 30 minutes or less!
INGREDIENTS- Graham crackers: 8, smash into little pieces for that crunch you want
- Mini marshmallows: 1 cup, they melt for that gooey bite
- Chocolate chips: 1 cup, because melty chocolate is the best
- Salt: ½ tsp, keeps all the sweet stuff balanced
- Pumpkin pie spice: 1 tsp, gives everything warmth and kick
- Baking soda: 1 tsp, makes your cookies puff up just right
- All-purpose flour: 2¼ cups, the dough needs it to hold together
- Vanilla extract: 1 tsp, boosts all the flavors
- Egg: 1 large, keeps everything sticking together
- Pumpkin puree: ½ cup, gives big fall flavor and keeps it soft
- Granulated sugar: ¼ cup, keeps sweetness in check
- Brown sugar: ¾ cup, makes things extra chewy
- Unsalted butter: 1 cup, let it soften—it’s your cookie’s rich base
- Step 7:
- Set the cookies aside on the baking sheet so they cool down, then move them onto a rack.
- Step 6:
- Drop scoops of dough on your lined baking tray and top them with a few more marshmallows, chocolate chips, and graham pieces if you like.
- Step 5:
- Toss in the graham bits, mini marshmallows, and chocolate chips last. Fold everything gently so it spreads out evenly in the dough.
- Step 4:
- Grab a separate bowl, whisk together your flour, pumpkin spice, baking soda, and salt, and gradually blend that into the wet stuff. Don’t overmix.
- Step 3:
- Beat in your egg, a splash of vanilla, and pumpkin puree until the batter looks smooth and orange.
- Step 2:
- Cream the softened butter together with brown and white sugars until it’s fluffy and lighter.
- Step 1:
- Switch the oven to 350°F (175°C) and stick some parchment paper onto your baking tray.
- Hot-from-the-oven cookies make those marshmallows and chocolate shine. If you’ve got cocoa or coffee, pair them up.
- Keep extras in a sealed box at room temperature, and they’ll stay good for about three days.
- Push a couple more marshmallows into the tops before baking if you want lots of gooey pull.
- Want a crunchier cookie? Let them bake another couple of minutes, but pull them out before those marshmallows turn hard.
Tips from Well-Known Chefs
- Gordon Ramsay says to take your cookies out while they still look a bit soft in the middle—mix-ins like marshmallows and chocolate keep them gooey as they finish cooling.
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