Pumpkin S'mores Cookie Heaven
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.
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.