PUMPKIN S’MORES COOKIE HEAVEN

Ah, fall. I remember when my kids were little, we’d always go to the pumpkin patch, pick out the biggest one we could find, and spend the afternoon carving goofy faces. The aroma of pumpkin spice seemed to permeate everything, and those were the days I first experimented with combining classic flavors in new ways. That’s where the idea for Pumpkin S’mores Cookies sparked, really a desire to bring the joy of autumn and the nostalgia of summer campfires together into one delightful treat. Today, I’m sharing all my secrets for the most amazing Pumpkin S’mores Cookies you’ll ever make!

Let’s Make Some Pumpkin S’mores Cookies!

These Pumpkin S’mores Cookies are truly special. They’re soft, chewy, and packed with the warm spices of fall. The pumpkin flavor is subtle but definitely present, complementing the rich chocolate and gooey marshmallow perfectly. And honestly, who can resist a s’more, especially when it’s baked into a cookie? Trust me, these will be gone in minutes! But before we dive in, let me reassure you – baking these cookies is easier than you think. I’m going to walk you through each step, holding your hand (virtually, of course!) and giving you all the tips and tricks you need for success. So, put on your apron, preheat your oven, and let’s get started!

Ingredients You’ll Need

Here’s what you’ll need to gather from your pantry and refrigerator. Don’t worry if you don’t have everything on hand; I’ll offer substitutions where I can! * **1 cup (2 sticks) unsalted butter, softened:** Make sure it’s *softened*, not melted. We want it to be able to cream properly with the sugar. * **3/4 cup granulated sugar:** This adds sweetness and helps the cookies spread. * **3/4 cup packed light brown sugar:** Brown sugar adds moisture and a lovely molasses flavor. * **1 teaspoon vanilla extract:** Pure vanilla extract is always best for that authentic flavor. * **1 large egg:** This helps bind the ingredients together. * **1/2 cup pumpkin puree:** Make sure you’re using *pure* pumpkin puree, not pumpkin pie filling. * **2 1/4 cups all-purpose flour:** Spoon and level your flour for accurate measurement. * **1 teaspoon baking soda:** This helps the cookies rise. * **1 teaspoon ground cinnamon:** Because what’s pumpkin without cinnamon? * **1/2 teaspoon ground ginger:** Adds a touch of warmth. * **1/4 teaspoon ground nutmeg:** For that classic pumpkin spice flavor. * **1/4 teaspoon ground cloves:** A little goes a long way! * **1/2 teaspoon salt:** Balances the sweetness and enhances the other flavors. * **1 cup semi-sweet chocolate chips:** You can use milk chocolate or dark chocolate if you prefer. * **1 1/2 cups mini marshmallows:** These are essential for that gooey s’mores experience! * **1/2 cup graham cracker crumbs:** Adds a hint of that classic s’mores flavor.

Step-by-Step Instructions

Follow these instructions closely, and you’ll be rewarded with the most delicious cookies imaginable! 1. **Preheat your oven to 375°F (190°C).** This is the optimal temperature for baking these cookies. 2. **Line baking sheets with parchment paper.** This prevents sticking and makes cleanup a breeze. Trust me, you’ll thank me later. 3. **In a large bowl, cream together the softened butter, granulated sugar, and brown sugar.** Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This is a crucial step for creating a tender cookie. 4. **Beat in the vanilla extract and egg until well combined.** Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly. 5. **Stir in the pumpkin puree until just combined.** Don’t overmix at this stage. 6. **In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.** This ensures that the spices are evenly distributed throughout the dough. 7. **Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.** Be careful not to overmix the dough; overmixing can lead to tough cookies. 8. **Stir in the chocolate chips and graham cracker crumbs.** This is where things start getting really good! 9. **Gently fold in the mini marshmallows.** Be careful not to crush them. 10. **Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.** This gives them room to spread. 11. **Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.** Don’t overbake! They should still look slightly soft in the center. 12. **Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.** This prevents them from breaking. 13. **Enjoy!** These are best served warm, when the marshmallows are still gooey and the chocolate is melty.

Success Tips for Perfect Pumpkin S’mores Cookies

Here are a few golden rules to guarantee cookie perfection: * **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined. * **Chill the Dough (Optional):** If you have time, chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much and intensify the flavors. * **Use High-Quality Ingredients:** The better the ingredients, the better the cookies will taste. Splurge on good-quality chocolate and vanilla extract. * **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Look for golden brown edges and slightly soft centers. * **Storage:** Store these cookies in an airtight container at room temperature for up to 3 days. If they last that long!

Variations and Adaptations

Want to put your own spin on these Pumpkin S’mores Cookies? Here are a few ideas: * **Add Nuts:** Chopped pecans or walnuts would add a nice crunch and nutty flavor. * **Use Different Chocolate:** Try white chocolate chips, peanut butter chips, or even chopped-up candy bars. * **Make Them Gluten-Free:** Substitute a gluten-free all-purpose flour blend for the regular flour. * **Add a Drizzle:** Drizzle melted chocolate or marshmallow fluff over the cooled cookies for an extra touch of indulgence. * **Experiment with Spices:** Adjust the amounts of cinnamon, ginger, nutmeg, and cloves to suit your taste. You could even add a pinch of cardamom or allspice.

Other Fall Baking Adventures

If you’re loving the pumpkin spice vibe, you absolutely MUST try some of my other fall favorites. The PUMPKIN CHOCOLATE BREAD is a classic for a reason – moist, flavorful, and perfect for a cozy afternoon treat. Then there’s the PUMPKIN CREAM CHEESE BARS; the tangy cream cheese swirl is a delightful counterpoint to the pumpkin spice. And if you are in the mood for more cookies, you could try PUMPKIN SNICKERDOODLE COOKIES!

Tips for Handling Marshmallows

Marshmallows can be a bit sticky to work with, especially when folding them into the cookie dough. Here are a few tips to make the process easier: * **Coat the Marshmallows:** Lightly coat the mini marshmallows with flour or powdered sugar before folding them into the dough. This will help prevent them from sticking together. * **Use a Light Hand:** Gently fold the marshmallows into the dough, being careful not to crush them. * **Work Quickly:** The longer the marshmallows sit in the dough, the more likely they are to melt. So, work quickly to get the cookies onto the baking sheets. * **Add Marshmallows Last Minute:** If you prefer, you can press a few extra mini marshmallows onto the tops of the cookies just before baking. This will create a gooey, toasted marshmallow topping.

Why These Cookies Are Special

These Pumpkin S’mores Cookies aren’t just delicious; they’re also incredibly versatile. They’re perfect for: * **Fall Gatherings:** Bring a batch to your next Halloween party, Thanksgiving dinner, or autumn bonfire. * **Holiday Cookie Exchanges:** These cookies are sure to be a hit at any cookie exchange. * **Gifts:** Package them up in a pretty box or tin for a thoughtful homemade gift. * **Everyday Treats:** Because sometimes you just need a little bit of s’mores and pumpkin spice in your life!

Make-Ahead and Freezing Instructions

Want to get a head start on your baking? Here’s how: * **Make-Ahead Dough:** You can make the cookie dough up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature for about 30 minutes before scooping and baking. * **Freeze the Dough:** Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Then, transfer the frozen dough balls to a freezer bag and store them in the freezer for up to 3 months. When you’re ready to bake, simply bake the frozen dough balls for a few minutes longer than the recipe specifies. * **Freeze Baked Cookies:** Let the cookies cool completely before freezing. Place them in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer the frozen cookies to a freezer bag and store them in the freezer for up to 3 months. To thaw, let the cookies sit at room temperature for about 30 minutes.

The Perfect S’mores Experience, Elevated

These aren’t your average s’mores. The pumpkin spice adds a layer of complexity and warmth that takes the classic campfire treat to a whole new level. I always loved those summer nights making S’MORES BAR BLISS ( S’MORES BAR BLISS) in the backyard, but these cookies bring that same feeling with a fall twist. These cookies are perfect with a cup of hot cocoa, a latte, or even a simple glass of milk.

Troubleshooting

Let’s be real, baking doesn’t always go perfectly. Here are some common problems and how to fix them: * **Cookies Are Too Flat:** This could be due to using softened butter that’s too warm, not measuring the flour accurately, or not chilling the dough. Make sure your butter is softened but still cool, spoon and level your flour, and chill the dough if you have time. * **Cookies Are Too Dry:** This could be due to overbaking or using too much flour. Don’t overbake the cookies, and make sure you’re measuring the flour accurately. * **Cookies Are Too Cakey:** This could be due to using too much baking soda or not creaming the butter and sugar properly. Use the correct amount of baking soda, and cream the butter and sugar until light and fluffy. * **Marshmallows Melted Too Much:** This could be due to overbaking or using marshmallows that are too old. Don’t overbake the cookies, and use fresh marshmallows.

A Note on Pumpkin Puree

As I mentioned earlier, it’s crucial to use *pure* pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will throw off the balance of the recipe. You can find pure pumpkin puree in most grocery stores, usually in the baking aisle. If you’re feeling ambitious, you can even make your own pumpkin puree from scratch!

The Joy of Baking

Baking is more than just following a recipe; it’s about creating something delicious and sharing it with the people you love. It’s about the aroma that fills your home, the satisfaction of seeing your creations come to life, and the joy of bringing a smile to someone’s face. So, don’t be afraid to experiment, have fun, and let your creativity shine! These Pumpkin S’mores Cookies are one of those recipes that I just adore. The flavors are perfect for fall, the texture is amazing, and they’re always a crowd-pleaser. They’re right up there with my Pumpkin Chocolate Chip Cookies! I hope you enjoy baking these cookies as much as I do. Happy baking! And I am confident you will impress your family and friends. These cookies are a show stopper! Today, I’ve walked you through all my secrets for the most amazing Pumpkin S’mores Cookies you’ll ever make! Now, go forth and bake!