Description
Delicious pumpkin s’mores cookies that are perfect for fall gatherings or as a sweet treat any time of year. These cookies combine the flavors of pumpkin spice with gooey marshmallows, chocolate chips, and graham crackers for a decadent twist on a classic favorite.
Ingredients
Units
Scale
Dough:
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg, large
- 1 Teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1 cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 Teaspoon food coloring, orange, optional
Optional Toppings:
- 1/2 cup chocolate chips
- mini marshmallows
- graham crackers, crushed
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s’mores cookies at room temperature.
Notes
- Non-melting marshmallows: If you like marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows which tend to hold their shape when heated.
- Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
- Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely.
Nutrition
- Serving Size: 1 Cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
