Gooey Pumpkin S'mores Cookies
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.
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.