Delicious 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
Scale
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
