PUMPKIN S’MORES COOKIE HEAVEN

I remember the first time I tried pumpkin pie. It was Thanksgiving at my grandmother’s house, and the warm, spicy aroma filled every room. While I loved the pie, I always wished it had a little something *more*. Fast forward to today, and I’ve finally found that ‘something more’ in these incredible Pumpkin S’mores Cookies. They’re the perfect combination of fall flavors and campfire treats. Today, I’m sharing all my secrets for the most amazing Pumpkin S’mores Cookies you’ll ever make!

Why You’ll Absolutely Fall in Love with These Pumpkin S’mores Cookies

Okay, let’s be real. We all have that *one* cookie recipe that we guard with our lives, right? Well, prepare to add another to that list, because these Pumpkin S’mores Cookies are seriously magical. These aren’t just your average cookies; they’re a symphony of flavors and textures that dance on your tongue. Imagine the warm, comforting spices of pumpkin pie combined with the gooey, chocolatey goodness of s’mores. It’s a match made in dessert heaven!

But what *really* sets these cookies apart? It’s the perfect balance. The pumpkin adds moisture and a subtle sweetness, while the graham crackers provide a delightful crunch. And let’s not forget the marshmallows and chocolate – they melt together into a river of pure bliss with every bite. Trust me, these Pumpkin S’mores Cookies will be a hit at any gathering, or even just for a cozy night in. I think you will absolutely adore them even more than our Pumpkin Cookies recipe.

The Secret to Perfect Pumpkin S’mores Cookies: A Step-by-Step Guide

Alright, let’s get down to business! Don’t worry, I’m here to guide you every step of the way. This recipe is surprisingly easy, and I promise you’ll be amazed at the results. Here’s how to make these incredible Pumpkin S’mores Cookies:

Ingredients You’ll Need:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 cup crushed graham crackers (about 12 full sheets)

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. You’re looking for a pale and creamy mixture.
3. Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. Incorporate the pumpkin. Stir in the pumpkin puree until well combined. The mixture will look smooth and creamy.
5. Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed.
6. Gradually add dry ingredients to wet. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing leads to tough cookies.
7. Fold in the chocolate chips, marshmallows, and graham crackers. Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers. Don’t overmix – just combine until everything is evenly distributed throughout the dough.
8. Drop by rounded tablespoons onto prepared baking sheets. Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 9-11 minutes. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Remember, don’t overbake! They should still look slightly soft in the center.
10. Let cool on baking sheets for a few minutes. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
11. Enjoy! Devour these warm, gooey Pumpkin S’mores Cookies and bask in the glory of your baking skills!

Success Tips for the Best Pumpkin S’mores Cookies Ever!

Okay, you’ve got the recipe, but I want to make sure you absolutely *nail* it! Here are my top tips for creating Pumpkin S’mores Cookies that will blow everyone away:

• The Secret to Measuring Flour Correctly: This is HUGE! Always spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this compacts the flour and results in too much flour in your cookies.
• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother batter and a better cookie texture.
• Don’t Overbake the Cookies! Pull them from the oven when they still look slightly underdone in the center. They’ll continue to bake on the hot baking sheet as they cool. Overbaked cookies are dry and crumbly, and we don’t want that!
• Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes to an hour before baking can help prevent the cookies from spreading too much. This is especially helpful if your kitchen is warm.
• Make-Ahead & Freezing Instructions: You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Or, freeze the unbaked cookie dough balls for up to 2 months. When ready to bake, simply thaw them in the refrigerator overnight and bake as directed. You can also freeze the baked cookies for up to 2 months in an airtight container.

Variations to Make Your Pumpkin S’mores Cookies Unique

Want to put your own spin on these amazing cookies? Here are a few fun variations to try:

• Add Nuts: Fold in 1/2 cup of chopped pecans or walnuts for added crunch and flavor.
• Use Different Chocolate: Experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or even white chocolate.
• Spice It Up: Add a pinch of cayenne pepper for a subtle kick.
• Salted Caramel: Drizzle the baked cookies with salted caramel sauce for an extra decadent treat.
• S’mores Sandwich Cookies: Spread marshmallow fluff between two cookies for a super-sized s’mores experience. I think these would be a hit after having something like our S’MORES BAR BLISS.

Perfect Pairings: What to Serve with Your Pumpkin S’mores Cookies

These cookies are delicious on their own, but they’re even better when paired with the right beverage. Here are a few of my favorite pairings:

• A glass of cold milk: A classic pairing that never fails.
• A warm cup of coffee: The perfect way to start your day or enjoy an afternoon treat.
• Hot chocolate: A cozy and comforting combination, especially on a chilly autumn evening.
• Apple cider: The warm spices in apple cider complement the flavors of the pumpkin and cinnamon in the cookies.
• Pumpkin Spice Latte: Go full-on pumpkin spice with this festive pairing!

And if you’re feeling extra fancy, crumble some of these cookies over a scoop of vanilla ice cream for a truly decadent dessert. You could also try incorporating a bit of the cookie dough into our S’MORES CHEESECAKE, for extra flavor.

Pumpkin Power: The Benefits of Baking with Pumpkin

Beyond the delicious flavor and comforting aroma, pumpkin is actually a nutritional powerhouse! Here are a few reasons why I love baking with pumpkin:

• Rich in Vitamins and Minerals: Pumpkin is packed with Vitamin A, Vitamin C, and potassium.
• High in Fiber: Pumpkin is a great source of fiber, which can help with digestion and keep you feeling full.
• Antioxidant Properties: Pumpkin contains antioxidants that can help protect your body against damage from free radicals.
• Adds Moisture: Pumpkin adds moisture to baked goods, resulting in soft and tender cookies.
• Naturally Sweet: Pumpkin adds a natural sweetness, allowing you to reduce the amount of refined sugar in your recipes.

So, not only are you enjoying a delicious treat, but you’re also getting a little boost of nutrients! If you are a true pumpkin lover, you can compare this recipe to our PUMPKIN SNICKERDOODLE COOKIES recipe and decide on a favorite!

Troubleshooting Your Pumpkin S’mores Cookies

Even with the best recipe, things can sometimes go awry in the kitchen. Here are a few common issues and how to fix them:

• Cookies are too flat: This could be due to using melted butter instead of softened butter, or not measuring the flour correctly. Make sure your butter is softened but still cool, and always spoon and level your flour. Chilling the dough can also help prevent spreading.
• Cookies are too dry: This could be due to overbaking or using too much flour. Be sure to pull the cookies from the oven when they still look slightly underdone, and always measure your flour accurately.
• Cookies are too cakey: This could be due to overmixing the batter. Mix the dry ingredients into the wet ingredients until just combined, and avoid overmixing.
• Marshmallows are burning: Press the marshmallows slightly into the dough before baking to help them stay put and prevent burning. You can also add the marshmallows during the last few minutes of baking.
• Cookies are sticking to the baking sheet: Always line your baking sheets with parchment paper or a silicone baking mat to prevent sticking.

More Delicious Pumpkin Treats to Try

If you’re as obsessed with pumpkin as I am, here are a few more recipes you’ll definitely want to try: I find this to be more delicious than our PUMPKIN CHOCOLATE BREAD recipe.

• Pumpkin Pie: A classic for a reason!
• Pumpkin Bread: Perfect for breakfast, snack, or dessert.
• Pumpkin Cheesecake: A decadent and impressive treat.
• Pumpkin Spice Latte: The ultimate fall beverage.
• PUMPKIN CREAM CHEESE BARS: A sweet and tangy delight.

Conclusion: Your Pumpkin S’mores Cookie Adventure Awaits!

So there you have it – everything you need to create the most amazing Pumpkin S’mores Cookies you’ve ever tasted! I hope this recipe inspires you to get into the kitchen and bake up some magic. Remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on these cookies. Happy baking, and enjoy every delicious bite!

Pumpkin S’mores Cookie Heaven

Amelia Chen-Morrison

These Pumpkin S’mores Cookies perfectly blend the flavors of fall and campfire treats. Warm pumpkin spice meets gooey marshmallows, melted chocolate, and crunchy graham crackers in a symphony of textures and tastes. This easy-to-follow recipe will quickly become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Course Dessert, Snack

Cuisine American

Calories 250 kcal

Equipment

• Baking sheets
• Parchment paper
• Large mixing bowl
• small mixing bowl
• Electric mixer
• Whisk
• Measuring cups
• Measuring spoons
• Cookie scoop or tablespoon
• Wire rack

Ingredients

  

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips
• 1 ½ cups mini marshmallows
• 1 cup crushed graham crackers about 12 full sheets

Instructions

 

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
• Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
• Stir in the pumpkin puree until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
• Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers. Don’t overmix – just combine until everything is evenly distributed throughout the dough.
• Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy!

Notes

For best results, use room temperature butter and eggs. Spoon and level your flour to avoid dry cookies. Do not overbake; cookies should be slightly soft in the center. Chilling the dough for 30 minutes to an hour before baking can help prevent spreading. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For variations, try adding chopped nuts, different types of chocolate chips, or a pinch of cayenne pepper. You can also freeze the unbaked cookie dough balls for up to 2 months. When ready to bake, simply thaw them in the refrigerator overnight and bake as directed.