Oh, the cozy smells of fall! I just love when the air gets crisp and you start craving all those warm, spiced flavors. For me, nothing screams autumn quite like pumpkin, and nothing screams pure joy like s’mores. So, I put my thinking cap on and thought, why *not* combine them? That’s how these amazing Pumpkin S’mores Cookies were born! They’re like a little bite of a cozy bonfire session mixed with a pumpkin patch stroll. I whipped these up last year when I was trying to find a way to make my usual fall baking feel a bit more fun and unexpected, and trust me, they were a HUGE hit!
Why You’ll Love These Pumpkin S’mores Cookies
Seriously, these cookies are a game-changer! You’ll adore them because:
- The flavor is an absolute dream – that warm pumpkin spice meets gooey, melty s’mores goodness.
- They’re surprisingly easy to make! All the yumminess with minimal fuss.
- It’s the perfect way to get that s’mores fix but with a fantastic fall twist!
Gather Your Ingredients for Pumpkin S’mores Cookies
Okay, let’s get our mise en place ready for these delightful Pumpkin S’mores Cookies! Having everything prepped makes the baking process so much smoother. You’ll need:
For the Cookies
- 1 cup unsalted butter, softened (make sure it’s nice and soft, not melted!)
- 3/4 cup granulated sugar
- 7/8 cup packed brown sugar (I like using dark brown sugar for extra richness, but golden works too!)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (super important: make sure it’s plain pumpkin puree, NOT pumpkin pie filling!)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (just a little pinch to balance the sweetness)
- 1 teaspoon pumpkin pie spice (or make your own blend of cinnamon, nutmeg, and ginger!)
For the S’mores Topping
- 1 cup semi-sweet chocolate chips (milk chocolate works too if you prefer!)
- 1/2 cup graham cracker crumbs (I usually crush about 4-5 full graham crackers for this)
- 12 marshmallows, halved (these will get all gooey and melty on top!)
Essential Equipment for Making Pumpkin S’mores Cookies
Before we dive into the fun part, let’s make sure you’ve got your kitchen game face on! You won’t need a ton of fancy gadgets for these Pumpkin S’mores Cookies, but a few basics will make your life so much easier. Here’s what you’ll want to have handy:
- Baking sheets (at least two, so you can bake in batches!)
- Parchment paper (a lifesaver for easy cleanup and preventing sticking!)
- Mixing bowls (a couple of different sizes will be super helpful)
- Electric mixer (handheld or stand mixer – it makes creaming the butter and sugar a breeze!)
Step-by-Step Guide to Perfect Pumpkin S’mores Cookies
Alright, let’s get baking these amazing Pumpkin S’mores Cookies! It’s not as complicated as it sounds, and trust me, the end result is SO worth it. I always like to get my oven preheated first thing so it’s ready to go. Get your baking sheets lined with parchment paper – seriously, this step saves you so much scrubbing later, and it helps the cookies bake evenly!
Preparing the Cookie Dough
First things first, grab a big mixing bowl. You want to cream together your softened butter, granulated sugar, and that lovely packed brown sugar. Use your electric mixer on medium speed until the mixture is nice and fluffy – think light and airy, almost pale yellow. This little step really makes a difference in the cookie’s texture! Now, beat in your egg and the vanilla extract until it’s all combined. Then, give your pumpkin puree a good stir and add it to the wet ingredients, mixing until everything is incorporated. Don’t worry if it looks a little wet, that’s what the pumpkin does!
Baking and Adding the S’mores Topping
In a separate bowl, whisk together your flour, baking soda, salt, and that essential pumpkin pie spice. Now, here’s the trick to a tender cookie: gradually add the dry ingredients to the wet ingredients. Mix it on low speed or by hand until it’s *just* combined. You don’t want to overmix at this stage, or your cookies might get tough. Drop rounded tablespoons of the dough onto your prepared baking sheets, leaving a bit of space between them so they can spread. Pop them into your preheated oven for about 9 to 11 minutes. You’re looking for edges that are just starting to turn a lovely golden brown. Right when they come out of the oven, while they’re still warm and soft, quickly sprinkle some chocolate chips and graham cracker crumbs over the tops. Then, gently press a halved marshmallow onto each cookie. Pop them back in the oven for just another 1-2 minutes, only until those marshmallows are slightly puffed and looking melty. Let them cool on the baking sheets for about 10 minutes – this is important for them to set up – before moving them to a wire rack to cool completely. You might be tempted to eat them right away, but patience is a virtue (and makes for a less crumbly cookie!). For other cookie ideas, check out these keto flourless fudge cookies!
Tips for the Best Pumpkin S’mores Cookies
To make sure your Pumpkin S’mores Cookies turn out absolutely perfect every single time, I’ve picked up a few tricks over the years! First off, use pure pumpkin puree – not pie filling! It makes a world of difference in flavor and texture. Also, don’t overmix the dough once you add the flour; just mix until it’s combined. Overmixing can make your cookies tough, and nobody wants that! When you add the marshmallows, keep an eye on them; they can go from perfectly melty to burnt pretty fast! And trust me, letting them cool on the baking sheet for those 10 minutes is key for them to set up properly before you stress about eating them. For more cookie ideas, you might like these healthy nut energy cookies!
Ingredient Notes and Substitutions for Pumpkin S’mores Cookies
Let’s talk ingredients for these amazing Pumpkin S’mores Cookies! I know sometimes things can be a little confusing, so let me clear a few things up. First and foremost, when the recipe calls for pumpkin puree, please, please, *please* make sure you’re grabbing 100% pure pumpkin puree, not pumpkin pie filling! The pie filling has added sugar and spices that can totally throw off the flavor balance of these cookies. You want that pure, earthy pumpkin taste to shine through.
If you happen to be out of semi-sweet chocolate chips, don’t sweat it! Milk chocolate chips work just as well, or even a combination of both. As for the graham cracker crumbs, you can totally use a food processor to get them nice and fine, or just pop them in a Ziploc bag and give them a good old-fashioned bash with a rolling pin. For more pumpkin goodness, you should totally check out these pumpkin cottage cheese muffins!
Storage and Reheating Instructions
Once these delicious Pumpkin S’mores Cookies have cooled completely, you’ll want to store them properly so they stay yummy for as long as possible. Just pop them into an airtight container at room temperature. They’re usually best enjoyed within the first 3 days, though let’s be real, they rarely last that long! If you want to reheat them slightly for that gooey marshmallow effect again, you can pop one in the microwave for about 10-15 seconds, or a few at a time in a low oven (around 300°F or 150°C) for a few minutes. Enjoy!
Frequently Asked Questions About Pumpkin S’mores Cookies
Got questions about my awesome Pumpkin S’mores Cookies? I’ve got answers! I get asked about these little flavor bombs all the time, so here are a few things that usually pop up.
Can I make these cookies vegan?
You know, I haven’t personally tried making these vegan, but I bet you could! You’d want to swap out the butter for a vegan butter substitute and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes) instead of the regular egg. For the chocolate chips, just grab your favorite vegan chocolate chips. The marshmallows are the trickiest part, but there are totally vegan marshmallow options out there now!
How do I get the marshmallows to toast perfectly?
This is where a little watchfulness comes in! When you put the cookies back in the oven with the marshmallows, keep an eye on them. They usually puff up and get golden in just a minute or two. If they’re browning too fast, you can always switch your oven to broil for about 30-60 seconds, *but* stand there and watch them like a hawk, because broilers can burn marshmallows in seconds. You just want them softened and maybe a little toasted, not completely blackened!
What is the best way to store these cookies?
The best way is definitely in an airtight container at room temperature. They usually stay wonderfully soft and gooey for about 3 days, which is pretty good! If you live in a warmer climate or it’s super humid, you might want to pop them in the fridge, but they can get a little firmer. Just bring them back to room temp or give them a quick zap in the microwave if you want that melty marshmallow magic again. For more pumpkin-y goodness, check out my baked oatmeal recipe!
Estimated Nutritional Information
Just a heads-up, the nutritional info below is an estimate per cookie, and it can change based on the brands you use and how strictly you measure. I’m not a nutritionist, but this gives you a general idea! For more on diet and nutrition, you can check out this helpful resource.
- Calories: Around 200-250 per cookie (give or take!)
- Fat: Mostly from butter and chocolate chips.
- Protein: You’ll get a bit from the flour and egg.
- Carbohydrates: Comes from sugars, flour, and graham crackers.
Pumpkin S’mores Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven. Immediately press a few chocolate chips and some graham cracker crumbs onto the top of each warm cookie.
- Place a marshmallow half on top of each cookie. Return the cookies to the oven for 1-2 minutes, or until the marshmallows are slightly puffed and softened.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.