Description

Pumpkin S’mores Cookies combine the rich, earthy sweetness of pumpkin with the gooey, melty charm of s’mores. These soft-baked cookies are packed with semi-sweet chocolate, marshmallows, and graham cracker crunch, offering the perfect fall treat full of nostalgic flavors.

Ingredients

1 cup pumpkin puree (not pie filling)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
1 egg yolk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chunks or chips
1 cup mini marshmallows
1/2 cup graham cracker pieces

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chunks, marshmallows, and graham cracker pieces, making sure they’re evenly distributed throughout the dough.
Chill the dough in the refrigerator for at least 30 minutes to help the cookies hold their shape while baking.
Scoop rounded balls of dough onto the prepared baking sheets, leaving space between each one. Bake for 10-12 minutes or until the edges are golden and the centers are just set. Do not overbake to ensure a gooey middle.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

If you prefer a more gooey marshmallow center, gently press a few marshmallows into the tops of the dough balls before baking.
For a gluten-free version, substitute a 1:1 gluten-free flour blend and use gluten-free graham crackers.
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.