Oh, pumpkin season is here, and I could not be more excited! There’s something about the arrival of fall that makes me want to bask in all the warm, cozy flavors, and nothing quite captures that vibe like these delicious Pumpkin S’mores Cookies. Like, who doesn’t love the combination of creamy pumpkin, warm spices, and gooey marshmallow goodness?
These cookies have a special place in my heart because they remind me of cozy evenings around the fire, roasting marshmallows and reminiscing about childhood camping trips. I still remember one particular trip when I made s’mores way too close to the campfire, and let’s just say it was more of a fiery disaster than a sweet treat! Thankfully, these cookies deliver all the nostalgia without any danger of singed eyebrows.
So, if you want to impress your friends, make your family smile, or just treat yourself to a little indulgence, let’s get cooking!
What’s in Pumpkin S’mores Cookies?
Pumpkin Puree: The star of the show! It adds moisture and that beautiful, fall-inspired flavor. I recommend using 100% pure pumpkin puree from a can, as it gives the best results.
Butter: Softened butter gives the cookies a rich and creamy texture. I usually go with unsalted butter so that I can control the salty goodness.
Brown Sugar: This adds a delightful caramel-like sweetness and chewiness to the cookies. Don’t skimp on packing it tight into the cup!
Granulated Sugar: Just a little granulated sugar balances the flavors and helps with the cookies’ lift.
Egg: A large egg keeps everything together and contributes to the cookies’ soft and chewy texture.
Vanilla Extract: Because who doesn’t love a little bit of vanilla? It adds a wonderful fragrance and enhances the flavor of everything else.
All-Purpose Flour: The backbone of our cookies! It gives them structure and helps them hold their shape.
Baking Soda & Baking Powder: These guys work together to give lift, making the cookies nice and fluffy!
Pumpkin Pie Spice: A must-have for any fall creation! It’s a lovely mix of nutmeg, cinnamon, ginger, and all those warm spices that make you feel like you’re wrapped in a cozy blanket.
Salt: Just a pinch, but essential! It helps balance the sweetness and enhances all the flavors.
Mini Chocolate Chips: Because let’s face it, chocolate makes everything better!
Mini Marshmallows: These little cuties add a pop of sweetness and that classic s’mores flavor.
Graham Cracker Crumbs: They bring that crunch and classic s’mores essence. Plus, we sprinkle some extra on top to make them look extra fabulous!
Is Pumpkin S’mores Cookies Good for You?
Let’s be honest: these cookies are not a health food! But they do have **pumpkin puree**, which is rich in vitamins A and C and full of antioxidants. Plus, it’s relatively low in calories. The **chocolate chips** and **marshmallows** do add a bit of sugar, but hey, everything in moderation, right?
If you’re watching your diet, consider enjoying these as an occasional treat rather than an everyday snack. And as much as I love warming them up in the microwave for that extra gooeyness, it might not be the healthiest option. Just savor them and enjoy the good vibes!
Ingredients List
– 1 cup pumpkin puree
– 1/2 cup butter, softened
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
– 1 cup mini chocolate chips
– 1 cup mini marshmallows
– 1 cup graham cracker crumbs (plus additional for topping)
Makes about 24 cookies.
How to Make Pumpkin S’mores Cookies?
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 softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.
6. Fold in the mini chocolate chips, mini marshmallows, and graham cracker crumbs until everything is evenly mixed.
7. Scoop out tablespoon-sized portions of the cookie dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly.
8. Sprinkle additional graham cracker crumbs on top of each cookie before baking.
9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the cookies appear set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Magical Tips for Perfect Cookies!
– Feel free to swap out the mini chocolate chips for white chocolate or caramel chips for a different twist.
– If you want a stronger pumpkin flavor, try adding a little extra puree or a dash more of pumpkin pie spice!
– These cookies are fantastic when warmed slightly in the microwave just before serving—they get all gooey and melt-in-your-mouth delicious.
– Store the cookies in an airtight container at room temperature for up to a week. They may even get a bit chewier, which is a bonus!
I can’t wait for you to try these Pumpkin S’mores Cookies. They’re not just a treat; they’re a little piece of fall magic! Please share your experience and let me know how they turn out—you’re going to love them! Happy baking!
