Delicious Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween Recipe
Introduction
These delicious Pumpkin S’mores Cookies combine the cozy flavors of autumn with the classic campfire treat. Soft pumpkin-spiced cookies are studded with graham cracker crumbs, mini marshmallows, and chocolate chips for a perfect fall dessert, especially around Halloween.
Ingredients
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing well to combine.
- Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly blended.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Step 5: Gently fold in the graham cracker crumbs, mini marshmallows, and chocolate chips until evenly distributed in the dough.
- Step 6: Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the back of a spoon.
- Step 7: Bake the cookies for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For an extra gooey texture, press a few additional mini marshmallows on top of each cookie before baking.
- Try using maple syrup instead of brown sugar for a different sweet depth.
- To make these gluten-free, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- Add chopped pecans or walnuts for a crunchy contrast.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to soften the marshmallows.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works perfectly and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling which has added spices and sugar.
Can I substitute regular marshmallows for mini marshmallows?
You can cut regular marshmallows into small pieces if you don’t have minis on hand, but mini marshmallows melt more evenly and are easier to incorporate into the dough.
PrintDelicious Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween Recipe
These Pumpkin S’mores Cookies combine the cozy flavors of fall with the classic campfire treat in a soft, chewy cookie. Featuring pumpkin puree, warm spices, graham cracker crumbs, mini marshmallows, and chocolate chips, these cookies are perfect for Halloween or any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Additional Mix-ins
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture becomes light and fluffy. Then add the pumpkin puree, cracked egg, and vanilla extract, mixing thoroughly to blend all ingredients evenly.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture into the wet ingredients bowl. Mix gently until just combined to avoid overworking the dough, which can make the cookies tough.
- Add S’mores Elements: Fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips carefully so they are evenly distributed but not crushed.
- Shape the Cookies: Using a tablespoon or cookie scoop, roll the dough into balls roughly a tablespoon in size. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading. Flatten each ball slightly with the back of a spoon to help them bake evenly.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, do not overmix the dough once the dry ingredients are added.
- You can substitute gluten-free flour to make these cookies gluten-free.
- If you want extra gooey marshmallows, add a few mini marshmallows on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Keywords: pumpkin cookies, s’mores cookies, fall dessert, Halloween treat, pumpkin puree, graham cracker crumbs, marshmallow cookies, chocolate chip cookies
