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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies
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Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with the nostalgic crunch of graham crackers, gooey marshmallows, and melty chocolate chips. These soft, chewy cookies are perfect for autumn gatherings or comforting nights in, featuring simple pantry ingredients and customizable variations for all preferences.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (220g) brown sugar, packed
  • 3/4 cup (180g) pumpkin purée (canned or fresh)
  • 2 large eggs, room temperature

Dry Ingredients

  • 2 cups (240g) all-purpose flour (or gluten-free flour blend for GF version)
  • 1/2 cup graham cracker crumbs (ensure gluten-free if needed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1 cup semi-sweet chocolate chips (or dairy-free/white chocolate for variations)
  • 3/4 cup mini marshmallows

Instructions

  1. Prepare the Wet Ingredients: In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add the pumpkin purée and eggs, mixing until fully combined and smooth. This step ensures a moist and flavorful base for your cookies.
  2. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, cinnamon, nutmeg, cloves, baking soda, and salt. Incorporating the spices here distributes the warmth evenly throughout the cookie dough.
  3. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep your cookies tender and soft.
  4. Add Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough for melty pockets of sweetness.
  5. Bake the Cookies: Scoop dough onto a baking sheet lined with parchment paper, spacing appropriately to allow for spreading. Bake at 350°F (175°C) for 12-15 minutes until golden brown around the edges but still soft in the center.
  6. Cool and Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. This allows the marshmallows and chocolate to set slightly but remain gooey and tempting.

Notes

  • Bring butter and eggs to room temperature for easier mixing and smoother dough.
  • Don’t overbake; pull cookies out when edges are set but centers remain slightly soft for perfect chewiness.
  • Use freshly ground cinnamon and nutmeg to elevate the flavor.
  • Chill the dough for 30 minutes if it feels too sticky to help with shaping and prevent spreading.
  • Crush graham crackers to coarse crumbs rather than powder for extra texture.

Nutrition

Keywords: pumpkin cookies, s'mores cookies, fall dessert, pumpkin spice, chewy cookies, autumn treats, pumpkin s'mores, marshmallow cookies

Find it online: https://jamescookes.com/pumpkin-smores-cookies-2/