Description
These pumpkin s’mores cookies bring together autumn spice and nostalgic gooey goodness—an irresistible mash-up of fall flavors and campfire treats.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into pieces
- Optional: 1 teaspoon orange food coloring
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar with an electric mixer for 3–4 minutes until light and fluffy.
- Add pumpkin puree, egg, vanilla, and food coloring (if using). Mix until combined.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop rounded tablespoons of dough onto baking sheets, 2 inches apart. Top with extra marshmallows, chocolate chips, and graham cracker bits.
- Bake for 12–14 minutes until edges are golden and centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Avoid overmixing the dough to keep cookies soft. Use mini marshmallows or vegan options for best structure. Store in airtight containers to maintain chewiness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 232kcal
- Sugar: 18g
- Sodium: 133mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, fall desserts, s’mores cookies, autumn baking, chocolate chip, graham cracker, marshmallow