Pumpkin S'mores Cookie Heaven
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.
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.