Description

These Pumpkin S’mores Cookies combine soft, pumpkin-spiced cookie dough with gooey marshmallows and melty chocolate, capturing classic campfire s’mores flavor in a cozy, fall-inspired treat. Perfect for autumn gatherings or anytime you crave a comforting twist on the traditional s’more.

Ingredients

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For the Pumpkin Cookie Dough

1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup pumpkin purée (not pie filling)
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

For the S’mores Mix-ins

1 cup semisweet chocolate chips (or chopped chocolate)
1 heaping cup mini marshmallows
1 cup graham cracker pieces, roughly broken

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Instructions

Prep the oven and pans Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
Cream the butter and sugars In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes.
Add wet ingredients Mix in the pumpkin purée, vanilla extract, and egg until fully incorporated. Scrape the sides of the bowl as needed.
Combine dry ingredients In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Do not overmix.
Add s’mores mix-ins Fold in the chocolate chips, mini marshmallows, and graham cracker pieces with a spatula, making sure they’re evenly distributed.
Scoop and shape cookies Using a medium cookie scoop or spoon, place balls of dough (about 2 tablespoons each) on the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra marshmallows, chocolate chips, or graham pieces on top for a bakery-style look, if desired.
Bake Bake for 10–12 minutes, or until the edges are set and just starting to brown. The centers may look slightly underbaked, but they’ll firm as they cool. Do not overbake, or cookies won’t be soft and gooey.
Cool and serve Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. Enjoy warm for maximum gooeyness!

Notes

Pat the pumpkin purée dry with paper towels if very wet, to avoid excess moisture in the dough.
If mini marshmallows ooze while baking, shape the warm cookies with a spatula as they cool.
Chilling dough for 30 minutes helps prevent excessive spreading, especially if your kitchen is warm.
Use chocolate bars in place of chips for extra gooey pockets of chocolate.
Store cooled cookies in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 11g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg