Delicious Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween Recipe
Introduction
These delicious pumpkin s’mores cookies combine all the cozy flavors of fall into one irresistible treat. Soft pumpkin-spiced dough is loaded with graham cracker crumbs, mini marshmallows, and chocolate chips, making them perfect for Halloween or any autumn occasion.
Ingredients
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: Cream together the softened butter, brown sugar, and white sugar in a large bowl until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, then mix well to combine.
- Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Step 5: Gently fold in the graham cracker crumbs, mini marshmallows, and chocolate chips until evenly distributed throughout the dough.
- Step 6: Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon.
- Step 7: Bake for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use gluten-free flour blend to make these cookies gluten-free without sacrificing texture.
- For extra gooeyness, press a few marshmallows on top of each cookie before baking.
- Add a pinch of cayenne pepper for a subtle spicy kick that balances the sweetness.
- Substitute dark chocolate chips for semi-sweet to deepen the chocolate flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option when fresh pumpkin isn’t available.
What if I don’t have graham cracker crumbs?
You can crush regular graham crackers, digestive biscuits, or even graham cracker-style cookies to make your own crumbs at home.
PrintDelicious Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween Recipe
These Pumpkin S’mores Cookies combine the warm spices and comforting flavors of pumpkin with classic s’mores ingredients like graham crackers, marshmallows, and chocolate chips. Perfectly soft and chewy with a hint of fall spices, they make the ideal treat for Halloween or any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
S’mores Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour blend), baking soda, salt, cinnamon, ground ginger, and nutmeg to distribute the spices evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and stir until just combined to avoid overmixing, which could make the cookies tough.
- Add S’mores Elements: Fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips gently to evenly incorporate the s’mores flavors into the dough.
- Shape the Cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets spaced about 2 inches apart. Press each ball down slightly with a spoon to flatten them a bit.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, do not overmix the dough once the flour is added to keep cookies tender.
- You can substitute gluten-free flour for all-purpose flour to make this recipe gluten-free.
- Make sure marshmallows are mini-sized to ensure they melt evenly throughout the cookie.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Feel free to add a sprinkle of sea salt on top before baking for a sweet and salty flavor contrast.
Keywords: Pumpkin cookies, S’mores cookies, Fall dessert, Halloween treats, Pumpkin spice, Chocolate chip cookies, Marshmallow dessert
