Pumpkin S'mores Cookie Heaven
These Pumpkin S'mores Cookies combine the warm spices of fall with the classic campfire flavors of s'mores. Soft, chewy, and packed with chocolate and gooey marshmallows, they're a delightful treat that brings together the best of autumn and summer nostalgia.
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Wire rack
Ingredients
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- ½ cup graham cracker crumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- 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.
- Beat in the vanilla extract and egg until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Stir in the pumpkin puree until just combined. Don't overmix.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, 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 the dough.
- Stir in the chocolate chips and graham cracker crumbs.
- Gently fold in the mini marshmallows. Be careful not to crush them.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Don't overbake!
- Let the cookies 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 high-quality ingredients. Chill the dough for 30 minutes before baking to prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 3 days. For a more intense flavor, toast the graham cracker crumbs lightly before adding them to the dough. To prevent marshmallows from sticking together, toss them with a tablespoon of flour before folding them in.