Delicious 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
Scale
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
