These Easy Pumpkin S’mores Cookies mix the cozy flavor of pumpkin with chocolate and marshmallows for a sweet treat! They are soft, chewy, and perfect for fall.
When I make these, I can’t resist sneaking a few before they cool down—who can? Plus, they make the house smell amazing! Just bake, share, and enjoy the smiles!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a staple for this recipe, bringing moisture and flavor. If you don’t have it, you can substitute with homemade pumpkin puree or even sweet potato puree for a different twist.
Butter: Unsalted butter is used for a balanced flavor. If you’re looking for a dairy-free option, use coconut oil or plant-based butter to keep the cookies rich without dairy.
Chocolate Chips: Milk chocolate chips add sweetness, but you can use semisweet or dark chocolate chips if you prefer a less sweet option. For a fun variation, try using white chocolate chips!
Graham Crackers: Coarsely crushed graham crackers mimic the classic s’mores element. If you don’t have any, vanilla wafer cookies or digestive biscuits would work well as substitutes.
How Do I Achieve the Best Texture for My Cookies?
To get that perfect soft and chewy texture, follow these tips closely. Make sure your butter is softened, but not melted—this helps incorporate air into the dough.
- Mix the sugars and butter until creamy for about 2-3 minutes.
- Don’t overmix once you add the flour. Just mix until combined to keep your cookies light.
- Be cautious when folding in the add-ins like marshmallows and chocolate to maintain some lightness in the dough.
Lastly, bake only until the edges are golden and centers look slightly underbaked. They’ll firm up while cooling. Enjoy your fluffy, flavorful cookies!
Easy Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Sweet Add-ins:
- 1 cup mini marshmallows
- 1 cup milk chocolate chips
- 1 cup graham cracker pieces (coarsely crushed)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking, plus a few minutes for cooling. So in total, you’re looking at around 35-40 minutes until you can enjoy those delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get the oven ready by preheating to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking—this is an easy way to keep cleanup simple!
2. Mix the Butters and Sugars:
In a large bowl, take your softened butter and mix it with the granulated and brown sugars. Beat these together until it’s creamy and well blended. This step is important because it helps create fluffy cookies!
3. Incorporate the Pumpkin and Egg:
Next, add in the canned pumpkin puree, egg, and vanilla extract. Mix all these ingredients together until everything is combined smoothly. You want a nice, even mixture here!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. This helps to evenly distribute the baking soda and spices throughout your dough.
5. Bring It All Together:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—gentle is key for soft cookies!
6. Add the Goodies:
Now, fold in the mini marshmallows, milk chocolate chips, and crushed graham crackers. Take your time here; you don’t want to squish those marshmallows too much!
7. Scoop the Dough:
Using a tablespoon, drop rounded spoonfuls of the cookie dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each scoop, since they will spread a bit while baking.
8. Bake to Perfection:
Place the cookies in the oven and bake for about 10-12 minutes, or until they’re just set and lightly golden around the edges. Keep an eye on them; you want to catch them just in time!
9. Cool Time:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
Now it’s time to dig in! Serve these warm, gooey pumpkin s’mores cookies to friends and family. Enjoy the delicious combination of flavors!
FAQ about Easy Pumpkin S’mores Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree by roasting and blending fresh pumpkin. Just make sure to remove excess moisture for the right consistency in your cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Cookies Dairy-Free?
Yes, you can make these cookies dairy-free by substituting the unsalted butter with coconut oil or a dairy-free butter alternative. The texture may vary slightly, but they will still be delicious!
What Can I Substitute for Marshmallows?
If you don’t have mini marshmallows on hand, you can use large marshmallows cut into smaller pieces, or even replace them with toffee bits for a different sweet twist!
