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Pumpkin S'Mores Cookies

Pumpkin S'Mores cookies with a chewy pumpkin-spiced dough, graham cracker pieces, and chocolate chunks baked until set. Mini marshmallows are mixed into the dough and pressed on top, with an optional broil to toast the tops.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2.25 cup all-purpose flour Measure and level.
baking soda
  • 1 tsp baking soda
pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
ground cinnamon
  • 0.5 tsp cinnamon
salt
  • 0.5 tsp salt
unsalted butter
  • 0.75 cup unsalted butter, softened Soften at room temperature.
brown sugar, packed
  • 0.75 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
pumpkin puree
  • 0.33 cup pumpkin puree (blotted dry) Blot between paper towels before mixing.
egg
  • 1 egg
vanilla extract
  • 1 tsp vanilla extract
graham cracker pieces
  • 1 cup graham cracker pieces, roughly broken
dark chocolate chunks
  • 0.75 cup dark chocolate chunks
mini marshmallows
  • 1 cup mini marshmallows (add half to dough, half pressed on top) Split: half mixed in, half pressed on.

Equipment

  • 1 sheet pan

Method
 

Prep & mix
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release.
  2. Blot the pumpkin puree dry between paper towels to reduce excess moisture in the cookie dough.
  3. Beat the softened butter, brown sugar, and granulated sugar until fluffy.
  4. Add the blotted pumpkin, then mix in the egg and vanilla extract until the dough looks smooth and combined.
  5. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold the dry mixture into the butter mixture.
  6. Fold in the graham cracker pieces, dark chocolate chunks, and half the mini marshmallows.
Shape & bake
  1. Scoop the dough into 2-tablespoon rounds and place them on the prepared baking sheets.
  2. Press the remaining mini marshmallows onto the tops of each cookie.
  3. Bake for 10–12 minutes at 375°F until the edges are set and the centers look slightly soft.
  4. Broil for 60 seconds to toast the marshmallow tops if desired, watching closely to prevent burning.
  5. Cool the cookies on the pan for 5 minutes before transferring so they finish setting.

Notes

Pro tip: blotting the pumpkin puree dry helps the cookies bake up thick instead of spreading. Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze baked cookies up to 2 months. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in place of the flour (choose one that includes xanthan gum).