Autumn is the perfect time when it’s hard to do any better than snuggle up with something warm; think of it, like a freshly baked cookie. Such a fun twist-try-out from that ever-popular campfire snack-this Pumpkin S’mores Cookies recipe melds those rich s’mores flavors into the cozy, spiced vibe of pumpkin. These cookies, with their gooey marshmallows, melted chocolate, and crunchy graham cracker crumbs, are sure to please all senses.
A Cozy Memory of Campfire Treats and Autumn Afternoons
Thus, whenever s’mores come to my head, I’m always taken back to those nights hanging by the campfire with my friends, the crackling fire warming us up as the cool autumn breeze kicked in. There’s something pretty awesome about roasting marshmallows until they achieve that really perfect golden brown and then smashing them between chocolate and graham crackers. Of course, that memory made me think of this recipe with a fall vibe-add pumpkin!
Pumpkin’s always just been one of those flavors I love in fall, I mean, going to the pumpkin patch every year and getting those spicy lattes; it just really encompasses the whole feeling of the season. The first time I’d ever put pumpkin together with s’mores, I wasn’t quite sure how it was gonna go, but I knew right there and then, with just one taste of these cookies, it was a match made in dessert heaven.
Why Pumpkin and S’mores are the Ultimate Combination
Okay, I know, putting pumpkin and s’mores together does sound a little weird, but trust me, it totally works. Like, pumpkin puree really makes those cookies super soft and cake-like, and then every bite is just. well, you know, melting in your mouth. Those spices that go so well with pumpkin, like cinnamon, nutmeg, and ginger, give that cozy vibe and richness to the dough.
On the other hand, the classic s’mores stuff comforts each and every single bite, and it is just a treat. Sprinkle in some graham cracker crumbs, and you’ve got the perfect combination of flavors and textures: warm, spiced pumpkin cookies packed full of melty chocolate and chewy, toasted marshmallows.
How These Cookies Elevate the Classic S’mores
S’mores are super simple, right? I mean, marshmallow, chocolate, graham cracker-that’s about it. But these Pumpkin S’mores Cookies totally take that up a notch. Okay, here is the deal:
- Moist and tender texture: Thanks to the pumpkin puree, these cookies are softer and more tender than your average cookie, giving them almost a cake-like consistency.
- Perfectly spiced: The addition of cinnamon, nutmeg, ginger, and cloves brings a subtle warmth that complements the sweet marshmallow and chocolate perfectly.
- Toasted marshmallow magic: As the cookies bake, the mini marshmallows puff up and get slightly toasted, mimicking the campfire experience right in your oven.
- Chocolatey goodness: With semi-sweet chocolate chips or chunks mixed into the dough, these cookies are bursting with chocolate in every bite, especially when you add extra chocolate chunks on top before baking.
How to Make Pumpkin S’mores?
Pumpkin S’mores Cookies Recipe
Course: Cake Ideas24
servings20
minutes12
minutes180
kcalIngredients
- Dry Ingredients:
2 ½ cups all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
- Wet Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
¾ cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 tsp vanilla extract
- Mix-Ins:
1 cup semi-sweet chocolate chips or chunks (plus extra for topping)
1 cup mini marshmallows
1 cup graham cracker crumbs (optional for topping)
Steps
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, using a hand or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the pumpkin: Mix in the pumpkin puree, egg, and vanilla extract until fully incorporated. The mixture may look slightly curdled, but that’s normal.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix.
- Add the chocolate and marshmallows: Fold in the semi-sweet chocolate chips and mini marshmallows.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Top the cookies: Press a few extra chocolate chunks and small marshmallow bits into the tops of the cookie dough balls for added texture and appearance. If desired, sprinkle a bit of graham cracker crumbs over each cookie.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft. The marshmallows should be gooey and slightly toasted on top.
- Cool on a wire rack: Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring to a cooling rack.
- Enjoy! One cookie can be bitten to reveal the gooey, pumpkin-flavored interior with melted chocolate and soft marshmallow.
Emma’s Tips for Baking the Perfect Pumpkin S’mores Cookies
Here’s a little helpful tips list to make sure your Pumpkin S’mores Cookies turn out perfect every time:
- Make sure to use all ingredients at room temperature, so that when mixing, the sugar creams really well with the butter, making for better textures of cookies.
- Mix in Dry Ingredients: Mix dry ingredients in until just combined- do not overmix. OVERMIXING THE DOUGH WILL RESULT IN TOUGH, DENSE COOKIES.
- Yeah, right before baking, take a few more marshmallows and chocolate chips and just smash them on top of the dough balls. Not only does that make them super cool, but it also means each cookie has a melty, gooey middle.
- Bake them until they’re just golden-brown; seriously, be glued to those cookies baking. Edges just a little golden, but soft on the inside, are ideal. They will be dry if overbaked, and most definitely that is not the perfect chew we want!
Serving Information
- Servings: Makes about 24 cookies
- Prep Time: 20 minutes
- Bake Time: 10-12 minutes
- Total Time: 32 minutes
- Calories: Approximately 150-180 calories per cookie (depending on size and mix-ins)
Cool Ways to Enjoy Your Pumpkin S’mores Cookies
Although delicious on their own, here is how to bump it up another notch as far as presentation and serving go:
- Serve warm with hot chocolate: These cookies are at their best when served warm, especially with a cozy mug of hot chocolate. The gooey marshmallow and melted chocolate chips are irresistible when still warm from the oven.
- Add ice cream for a s’mores sundae: Top your cookie with a scoop of vanilla ice cream and drizzle with chocolate syrup for a decadent s’mores-inspired sundae.
- Cookie sandwiches: Take two cookies and sandwich a toasted marshmallow or a dollop of marshmallow fluff between them for an extra indulgent treat.
- Pair with a pumpkin spice latte: If you’re a fan of pumpkin-flavored drinks, these cookies are the perfect complement to a homemade or store-bought pumpkin spice latte.
Why You’ll Love These Pumpkin S’mores Cookies
What’s not to adore with these Pumpkin S’mores Cookies? Pumpkin spice and classic s’mores come together in these soft, chewy cookies to encompass all those great flavors of fall: warm spices, melty marshmallow, and rich chocolate. Pass them around at a fall get-together or munch on them with a cup of tea by the fire-they absolutely scream autumn in every single bite.
Give these a try and let me know in the comments how they turn out! Did you change up the recipe at all, or think of any cool toppings? I’d absolutely love to hear about your baking stories. And don’t forget to post your creations on social media with #PumpkinSmoresCookies!
