GOOEY PUMPKIN S’MORES COOKIES

Imagine sinking your teeth into a warm, soft cookie bursting with pumpkin spice, melty chocolate, and a gooey marshmallow center. Sounds heavenly, right? Well, stop imagining and start baking! These Gooey Pumpkin S’mores Cookies are incredibly easy to make and deliver that perfect autumnal flavor combination we all crave. Get ready to impress your friends and family with these irresistible treats – let’s get baking!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create these delightful cookies:

For the Pumpkin Cookie Dough:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)

For the S’mores Filling:

• 1 cup milk chocolate chips
• 1 cup mini marshmallows

Let’s Talk Pumpkin: Finding the Perfect Puree

Alright, let’s talk pumpkin puree. It’s the star of our cookie show, and the right puree can make or break the flavor and texture. Make sure you’re grabbing 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which we don’t need since we’re adding our own. Trust me, using the right puree will give your Gooey Pumpkin S’mores Cookies that perfect pumpkiny goodness we’re after!

Step-by-Step to Pumpkin S’mores Cookie Perfection

Let’s get down to the fun part! These cookies are easier than you think, and the results are absolutely worth it.

Making the Pumpkin Cookie Dough:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
6. Stir in the pumpkin puree until well combined. The dough will be soft.

Assembling Your Gooey Masterpieces:

1. Using a medium cookie scoop (about 1.5 tablespoons), scoop out half of the dough and place onto prepared baking sheet. You should have about 12 cookies.
2. Top each cookie with a generous amount of milk chocolate chips (about 8-10 chips).
3. Press a generous amount of mini marshmallows (about 8-10) gently into the chocolate chips.
4. Scoop the remaining dough and gently press on top of the chocolate and marshmallows to seal the cookies.

Baking to Golden Brown Deliciousness:

1. Bake for 10-12 minutes, or until the edges are golden brown and the marshmallows are slightly toasted.
2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or, let’s be real, eat them warm!).

Secrets to the Perfect Cookie Texture

Nobody wants a dry, crumbly cookie. Here are a few secrets I swear by for achieving that perfect soft and chewy texture:

• Don’t overmix the dough: Overmixing develops the gluten in the flour, leading to a tough cookie. Mix until just combined.
• Use softened (but not melted) butter: Softened butter creams together with the sugar better, creating a light and airy dough.
• Don’t overbake: Overbaking dries out the cookies. Remove them from the oven when the edges are golden brown, even if the center still looks slightly soft. They’ll continue to bake on the baking sheet as they cool.

Variations to Make These Cookies Your Own!

Want to put your own spin on these Gooey Pumpkin S’mores Cookies? Here are a few ideas:

• Different Chocolate: Swap the milk chocolate chips for dark chocolate, semi-sweet chocolate, or even peanut butter chips.
• Add Nuts: Mix in chopped pecans, walnuts, or almonds for added crunch and flavor.
• Spice it Up: Add a pinch of nutmeg or allspice to the dough for a deeper, warmer flavor.
• Graham Cracker Crumbs: Add 1/4 cup graham cracker crumbs to the dough for that extra s’mores flavor.

Troubleshooting: My Cookies Spread Too Thin!

Uh oh, are your cookies spreading too thin? Don’t panic! Here’s what might be happening and how to fix it:

• Butter Too Soft: If your butter was melted instead of just softened, the cookies will spread. Make sure your butter is soft to the touch, but not greasy.
• Dough Too Warm: If the dough is too warm, it will spread in the oven. Chill the dough in the refrigerator for 30 minutes before scooping.
• Overmixing: Overmixing develops gluten, which can also lead to spreading. Mix until just combined.

Storing Your Leftover Goodness (If There Are Any!)

If you somehow manage to have leftover Gooey Pumpkin S’mores Cookies (doubtful, but just in case!), store them in an airtight container at room temperature for up to 3 days. They’re also delicious warmed up in the microwave for a few seconds!

Beyond Pumpkin S’mores: More Fall Baking Adventures

If you’re loving the fall flavors, I’ve got a few more recipes you absolutely *need* to try! For another burst of autumn goodness, check out these APPLE CIDER CHEESECAKE COOKIES. They are absolutely divine! If you are looking for another pumpkin treat, you should try these PUMPKIN CREAM CHEESE COOKIES they are sure to be crowd pleasers! You can also explore the delicious world of PECAN PIE COOKIES. And, don’t miss out on these incredibly tasty PUMPKIN CINNAMON COOKIES. If these Gooey Pumpkin S’mores cookies aren’t enough s’mores for you, try PUMPKIN S’MORES COOKIE HEAVEN.

So there you have it – your guide to baking the most irresistible Gooey Pumpkin S’mores Cookies ever! I promise, these cookies will become a new fall favorite. Happy baking, my friends!

Gooey Pumpkin S’mores Cookies

Amelia Chen-Morrison

These Gooey Pumpkin S’mores Cookies combine the best flavors of fall into one irresistible treat. Soft pumpkin spice cookies are loaded with melty chocolate and gooey marshmallows for a heavenly combination that’s easy to make and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 250 kcal

Equipment

• Baking Sheet
• Parchment paper or silicone baking mat
• Medium bowl
• Large bowl
• Whisk
• Electric mixer (hand or stand)
• Cookie scoop (medium, about 1.5 tablespoons)
• Measuring cups and spoons
• Wire rack

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup 1 stick
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• 1 cup milk chocolate chips
• 1 cup mini marshmallows

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
• Stir in the pumpkin puree until well combined. The dough will be soft.
• Using a medium cookie scoop (about 1.5 tablespoons), scoop out half of the dough and place onto prepared baking sheet. You should have about 6 cookies.
• Top each cookie with a generous amount of milk chocolate chips (about 8-10 chips).
• Press a generous amount of mini marshmallows (about 8-10) gently into the chocolate chips.
• Scoop the remaining dough and gently press on top of the chocolate and marshmallows to seal the cookies.
• Bake for 10-12 minutes, or until the edges are golden brown and the marshmallows are slightly toasted.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or, eat them warm!).

Notes

For the best results, make sure your butter is softened but not melted. Avoid overmixing the dough to prevent tough cookies. If the dough is too warm, chill it for 30 minutes before baking. Store leftover cookies in an airtight container at room temperature for up to 3 days. They can be warmed up in the microwave for a few seconds before serving. Try variations like using dark chocolate chips, adding chopped nuts, or incorporating graham cracker crumbs for extra s’mores flavor.