Let’s be real: does anything scream “Fall” quite like a mix of pumpkin and s’mores? 🍂🍪 I mean, who doesn’t love a delicious cookie that balances that classic campfire taste with the cozy vibes of pumpkin spice? If you’re nodding your head right now, you’re in for a treat. These Pumpkin S’mores Cookies are not just any cookies; they’re a warm hug wrapped in a gooey, chocolatey, pumpkiny goodness. Let’s dive into why you’ll want to bake these bad boys ASAP!
Why You’ll Love This Recipe
- Autumn Vibes: The pumpkin puree and spices make these cookies scream “Fall!” 🍁
- Gooey Goodness: You get all the melty chocolate and marshmallow goodness of traditional s’mores without the risk of burning your eyebrows off by the campfire.
- Easier than Pie: More than just simple, they’re fun to make! No pie crust battle here.
- Crowd-Pleaser: Kids? Adults? Everyone will be fighting over the last cookie—trust me.
- Versatile: You can easily tweak this recipe according to what you have on hand or to cater to your cravings.
Ingredients You’ll Need
Here’s your shopping list! Grab these items and you’re ready to bake:
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- Extra Treats: More mini marshmallows, chocolate chips, and crushed graham crackers for topping
How to Make (Step-by-Step)
STEP 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Get ready to rock!
STEP 2: Creaming Time
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. We’re talking cloud-like, folks!
STEP 3: Pumpkin Party
Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth. If you’re feeling fancy and want that extra autumn flair, this is when you can add in the orange food coloring.
STEP 4: Dry Ingredients Unite
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. You want a nice, even mix here!
STEP 5: Combine the Mix
Gradually add the dry ingredients to the wet ingredients, mixing until it’s just combined. No need to over-mix; we’re making cookies, not a workout!
STEP 6: Fold in the Fun
Gently fold in those chocolate chips, mini marshmallows, and graham cracker pieces. Seriously, try to keep some of that marshmallow goodness intact—no one wants a cookie where the marshmallows disappeared.
STEP 7: Scoop it Out
Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Remember, these cookies like to spread!
STEP 8: Top It Off
For a fun twist, press in a few extra mini marshmallows, chocolate chips, or pieces of graham crackers into the top of each cookie before baking. This is the moment that makes them extra s’more-inspired!
STEP 9: Bake It
Bake in your preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft. Let’s keep that gooey texture intact, shall we?
STEP 10: Cool Down
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience, my friend, the cookies can be pretty hot!
STEP 11: Enjoy!
Serve your Pumpkin S’mores Cookies at room temperature, and prepare for the compliments to roll in!
Pro Tips for the Best Results
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for easier mixing.
- Don’t Overbake: These cookies should be soft in the middle. They’ll continue cooking on the baking sheet, so err on the side of caution.
- Chill the Dough (Optional): If you want thicker cookies, chill the dough for about 30 minutes before baking.
- Storage: These cookies store beautifully. Keep them in an airtight container for up to a week—if they last that long!
Fun Variations & Topping Ideas
Variations:
- Nutty Addition: Toss in some chopped pecans or walnuts for a crunchy contrast.
- Spice it Up: Add a pinch of cayenne pepper or some chopped fresh ginger for a spicy kick.
- Different Flavors: Experiment with different extracts like almond or rum for a unique flair!
Toppings:
- Frosting Drizzle: A light drizzle of cream cheese frosting takes it to another level.
- Caramel Swirls: Drizzle with caramel sauce for a sweet treat that’s hard to resist.
- Sprinkle Love: Top with festive sprinkles to make them extra pretty for gatherings!
Storing and Reheating
So, you’ve got some leftover cookies… if that’s even a thing! To store, place your cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week. Need to warm them up? Simply pop them in the microwave for about 10-15 seconds. Warm, gooey goodness returned! 🍪✨
Leftover Ideas
What about those leftover cookies? If you’re feeling adventurous, crumble them into ice cream for a s’mores sundae, or mix them into pancake batter for a fun twist on breakfast. Who says cookies can’t have a second life?
Frequently Asked Questions (FAQ)
How do I make these cookies gluten-free?
Swap the all-purpose flour for a gluten-free blend, and voila! You’re in business.
Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure it’s cooked and pureed nicely before using.
How do I freeze the cookies?
Make the dough, scoop it out onto a baking sheet, freeze until solid, then transfer to a freezer-friendly bag. When you’re ready for fresh cookies, let the dough thaw, bake per instructions, and enjoy!
Conclusion
To wrap it all up, these Pumpkin S’mores Cookies are the ideal quick, cozy treat that combines two of the best dessert worlds. Whether you’re snuggling in with a good book or getting ready for a festive gathering, these delights are sure to win hearts.
Now, go ahead and give this recipe a try! I’d love to hear your thoughts—make sure to leave a comment and a rating. Happy baking! 🍪❤️
Pumpkin S’mores Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth. If desired, add in the orange food coloring.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until it’s just combined.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press in a few extra mini marshmallows, chocolate chips, or crushed graham cracker pieces on top of each cookie.
- Bake in your preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve your Pumpkin S’mores Cookies at room temperature.
