Go Back
–+ servings
Pumpkin S’mores Cookies

Pumpkin S'mores Cookies: Your New Fall Favorite Treat

Enjoy delicious Pumpkin S'mores Cookies, blending soft pumpkin goodness with gooey s'mores flavors, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter at room temperature
  • 1 cup Brown Sugar dark brown enhances flavor
  • 1/2 cup Granulated Sugar
  • 1 cup Pumpkin Puree use pure, not pie filling
  • 1 large Egg binding agent
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice or substitute spices
  • 1/2 teaspoon Salt
For the S'mores Elements
  • 1 cup Chocolate Chips choose your favorite type
  • 1 cup Mini Marshmallows opt for vegan if desired
  • 1 cup Graham Crackers crushed
Optional Add-Ins
  • a few drops Orange Food Coloring for visual flair

Equipment

  • Oven
  • Mixing bowl
  • hand mixer
  • cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the pumpkin puree, egg, and vanilla extract. Add orange food coloring if using, and beat until smooth, about 1-2 minutes.
  4. In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
  5. Fold in the chocolate chips, mini marshmallows, and crushed graham crackers gently with a spatula.
  6. Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart, adding additional toppings if desired.
  7. Bake for 12-14 minutes or until edges are golden brown and centers are puffy. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Ensure butter is at room temperature for best results. Don’t overmix the cookie dough to maintain tenderness.

Tried this recipe?

Let us know how it was!