PUMPKIN S’MORES COOKIE HEAVEN

I can still remember the crisp autumn air and the crackling bonfire from my family’s annual fall festival. The smell of roasting marshmallows mingled with the spicy scent of pumpkin pie, creating an unforgettable aroma. It was during one of these festivals that the idea of Pumpkin S’mores Cookies popped into my head – a perfect marriage of fall flavors and campfire classics. Today, I’m sharing all my secrets for the most amazing Pumpkin S’mores Cookies you’ll ever make!

Unlocking the Magic: Pumpkin S’mores Cookies

Okay, friends, let’s dive headfirst into creating these delectable treats! Pumpkin S’mores Cookies are more than just a cookie; they’re an experience. Imagine the warm, spiced pumpkin cookie base, the gooey melted chocolate, and the toasted marshmallow – it’s a symphony of flavors and textures that will have everyone begging for more. Don’t be intimidated; I’m going to walk you through every step to ensure cookie success.

Gather Your Ingredients (The Cookie Dream Team)

Before we start, let’s make sure you have all the ingredients ready. This will make the baking process smooth and enjoyable. Trust me, nothing’s worse than realizing you’re missing something halfway through!

• All-Purpose Flour: 2 1/4 cups (281 grams) – The foundation of our cookie! Make sure to measure accurately; too much flour will result in dry cookies.
• Baking Soda: 1 teaspoon – This gives our cookies that perfect rise and chewy texture.
• Baking Powder: 1 teaspoon – Helps the cookies to be light and airy.
• Salt: 1/2 teaspoon – Enhances the sweetness and balances the flavors.
• Ground Cinnamon: 1 teaspoon – Adds warmth and that classic pumpkin spice flavor.
• Ground Ginger: 1/2 teaspoon – A little kick of spice!
• Ground Nutmeg: 1/4 teaspoon – For that extra layer of autumnal goodness.
• Unsalted Butter: 1 cup (2 sticks), softened – Softened butter is *crucial* for creaming!
• Granulated Sugar: 1 cup (200 grams) – For sweetness and that slightly crispy edge.
• Packed Brown Sugar: 1/2 cup (100 grams) – Adds moisture, chewiness, and molasses flavor.
• Pumpkin Puree: 1 cup (245 grams) – Not pumpkin pie filling! Just plain pumpkin puree.
• Egg: 1 large – Binds the ingredients and adds richness.
• Vanilla Extract: 1 teaspoon – Enhances all the flavors.
• Milk Chocolate Bars: 6 (1.55 oz each), broken into squares – Go for your favorite brand!
• Marshmallow Fluff: 1 (7 oz) jar or about 2 cups of mini marshmallows. Marshmallow fluff can make the cookies a little easier to assemble, but the mini marshmallows add a nice texture.
• Graham Crackers: about 6 whole crackers, broken into squares – For that authentic s’mores crunch!

Let’s Bake! Step-by-Step Instructions

Alright, let’s get baking! Follow these steps carefully, and you’ll be rewarded with the most delicious Pumpkin S’mores Cookies you’ve ever tasted. Don’t be afraid to have fun and get your hands a little messy – that’s part of the joy of baking!

1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. Whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This ensures that the spices are evenly distributed throughout the dough.
3. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until pale and creamy, about 2-3 minutes. This step is essential for creating a light and airy cookie. The mixture should look almost fluffy!
4. Add the pumpkin, egg, and vanilla. Beat in the pumpkin puree until well combined. Then, add the egg and vanilla extract and beat until smooth. The batter might look a little curdled at this point, but don’t worry – it will come together when you add the dry ingredients.
5. Gradually add the dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies.
6. Chill the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is *crucial*! Chilling the dough prevents the cookies from spreading too thin and helps the flavors meld together.
7. Scoop and shape the cookies. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Slightly flatten each cookie with your fingers.
8. Bake the cookies. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Don’t overbake! The cookies will continue to cook on the baking sheet as they cool.
9. Add the chocolate. As soon as the cookies come out of the oven, press a square of milk chocolate into the center of each cookie. The residual heat will melt the chocolate.
10. Add marshmallow fluff (or mini marshmallows). If using marshmallow fluff, spoon a dollop on top of the melted chocolate. If using mini marshmallows, sprinkle a generous amount on top of the chocolate.
11. Toast the marshmallows (optional). If using mini marshmallows, you can broil the cookies for a few seconds to toast the marshmallows. Watch them *very* carefully, as they can burn quickly! Alternatively, use a kitchen torch to toast the marshmallows.
12. Add graham cracker. Gently press a graham cracker square into the marshmallow fluff or melted marshmallows.
13. Cool and enjoy! Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Success Tips for Perfect Pumpkin S’mores Cookies

Baking is a science, but it’s also an art! Here are some of my top tips to ensure your Pumpkin S’mores Cookies turn out perfectly every time. These “golden rules” will elevate your cookies from good to *amazing*.

• The Secret to Soft Butter: Don’t microwave your butter! The best way to soften butter is to leave it at room temperature for about an hour before baking. It should be soft enough to press your finger into easily.
• Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in your recipe.
• Don’t Overbake! Pull the cookies from the oven when they still look slightly underdone in the center. They will continue to cook on the baking sheet as they cool. Overbaked cookies will be dry and crumbly.
• Chill the Dough (Seriously, Don’t Skip This!): Chilling the dough is crucial for preventing the cookies from spreading too thin and for developing the flavors. At least 30 minutes, but longer is even better!
• Make-Ahead & Freezing Instructions: You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the unbaked cookies for up to 2 months. Simply thaw them in the refrigerator overnight before baking. Baked cookies can also be frozen, but they are best enjoyed fresh!

Variations to Spice Things Up!

Want to put your own spin on these Pumpkin S’mores Cookies? Here are a few fun variations to try! Don’t be afraid to experiment and get creative!

• Chocolate Chips: Add 1/2 cup of chocolate chips (milk, dark, or semi-sweet) to the dough for an extra chocolatey treat.
• Nuts: Add 1/2 cup of chopped pecans or walnuts to the dough for a nutty crunch.
• Spiced Marshmallows: Use pumpkin spice marshmallows for an extra layer of pumpkin flavor.
• Different Chocolate: Use dark chocolate or white chocolate instead of milk chocolate for a different flavor profile.
• Cinnamon Graham Crackers: Up the graham cracker flavor by using cinnamon graham crackers.

Other Fall Baking Adventures

Once you’ve mastered these Pumpkin S’mores Cookies, why stop there? Fall is the perfect time for baking, and there are so many delicious recipes to explore! Maybe you would enjoy S’mores Bar Bliss for a no-bake treat. Or if you are in the mood for bars, perhaps Pumpkin Cream Cheese Bars will satisfy that craving! If you are looking for a quick bread, there are many recipes that you might enjoy. How about Pumpkin Chocolate Bread or Pumpkin Chocolate Bread? If you’re in the mood for more pumpkin cookies, then perhaps Pumpkin Snickerdoodle Cookies or Pumpkin Chocolate Chip Cookies might be what you are looking for. There are so many different types of recipes to try out in your kitchen!

How To Serve Your Pumpkin S’mores Cookies

These cookies are a delight all on their own, but here are a few ideas to elevate the serving experience:

• With a Warm Drink: Pair with a mug of hot chocolate, apple cider, or a spiced latte. The warmth complements the cookie perfectly.
• Dessert Board: Add to a fall-themed dessert board with other seasonal treats like caramel apples, mini pumpkin pies, and candy corn.
• Gifting: Package them in a cute box or cellophane bag for a thoughtful homemade gift.
• Ice Cream Sandwich: Use two cookies to sandwich a scoop of vanilla ice cream for an extra indulgent treat.
• Party Favors: Offer them as party favors at a fall gathering or Thanksgiving celebration.

Troubleshooting: Common Cookie Concerns

Even the best bakers run into occasional hiccups. Here are some common cookie problems and how to fix them:

• Cookies are too flat: This is usually caused by butter that is too soft or not enough chilling time. Make sure your butter is softened but not melted, and chill the dough for at least 30 minutes.
• Cookies are too dry: This could be due to overbaking or using too much flour. Be careful not to overbake, and measure your flour accurately.
• Cookies are too hard: This could also be due to overbaking or using too much flour. Avoid overmixing the dough, as this can develop the gluten and result in tough cookies.
• Marshmallows are burning: Watch the marshmallows *very* carefully when broiling! They can burn quickly. Alternatively, use a kitchen torch for more control.

Conclusion: Your Cookie Triumph Awaits!

And there you have it! Your guide to baking the most delightful Pumpkin S’mores Cookies. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and put your own spin on this recipe. With a little practice and these helpful tips, you’ll be whipping up batches of these irresistible cookies in no time. Get ready to impress your friends and family with your baking prowess – these Pumpkin S’mores Cookies are guaranteed to be a crowd-pleaser!

Pumpkin S’mores Cookie Heaven

Amelia

These Pumpkin S’mores Cookies are a delightful fusion of fall flavors and campfire classics. Imagine a warm, spiced pumpkin cookie base topped with gooey melted chocolate, toasted marshmallows, and a crunchy graham cracker – a perfect symphony of flavors and textures.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 11 minutes mins

Total Time 56 minutes mins

Course Dessert, Snack

Cuisine American

Calories 250 kcal

Equipment

• Baking sheets
• Parchment paper
• Medium bowl
• Large bowl
• Whisk
• Electric mixer (stand or hand)
• cookie scoop or spoon
• Measuring cups and spoons
• Plastic Wrap
• Wire rack
• Oven
• Kitchen torch (optional)
• Rubber spatula

Ingredients

  

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 large egg
• 1 teaspoon vanilla extract
• About 6 whole graham crackers, broken into squares

Instructions

 

• Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until pale and creamy, about 2-3 minutes.
• Beat in the pumpkin puree until well combined. Then, add the egg and vanilla extract and beat until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
• Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Slightly flatten each cookie with your fingers.
• Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Don’t overbake!
• As soon as the cookies come out of the oven, press a square of milk chocolate into the center of each cookie.
• If using marshmallow fluff, spoon a dollop on top of the melted chocolate. If using mini marshmallows, sprinkle a generous amount on top of the chocolate.
• If using mini marshmallows, you can broil the cookies for a few seconds to toast the marshmallows. Watch them *very* carefully, as they can burn quickly! Alternatively, use a kitchen torch to toast the marshmallows.
• Gently press a graham cracker square into the marshmallow fluff or melted marshmallows.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature butter and do not overmix the dough. Chilling the dough is crucial to prevent the cookies from spreading too thin. Store cookies in an airtight container at room temperature for up to 3 days. For a richer flavor, try using dark chocolate instead of milk chocolate. You can also freeze the unbaked cookie dough for up to 2 months; thaw overnight in the refrigerator before baking.