These Pumpkin S’mores Cookies are a fun twist on the classic treat! They mix soft pumpkin cookies with gooey marshmallows and rich chocolate in each bite. Yum!
Honestly, who can resist the combo of pumpkin and s’mores? I love making these cookies when friends come over—they disappear faster than I can bake them! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you’re in a pinch, feel free to use margarine or a dairy-free alternative. Just note that it may affect the flavor a bit.
Pumpkin Puree: Always opt for real pumpkin puree rather than pumpkin pie filling. If you don’t have any, mashed bananas or unsweetened applesauce can work too, giving a slightly different flavor but still keeping it moist.
Flour: All-purpose flour is standard here. If you’re looking for gluten-free options, use a gluten-free flour blend. Just ensure it contains xanthan gum to help with texture.
Chocolate Chips: While I prefer semi-sweet for that classic s’mores vibe, dark chocolate or even milk chocolate can substitute depending on your sweetness preference. You could also try white chocolate for a different twist!
Marshmallows: Mini marshmallows work great for even distribution. If you’re trying to reduce sugar, look for sugar-free alternatives, or leave them out for pumpkin cookies that are still tasty.
How Do You Ensure Perfectly Chewy Cookies?
The key to achieving those chewy cookies is not to overmix the dough. Mix until the flour disappears, and that’s it! Also, baking just until the edges turn golden will keep the center soft.
- When you scoop your cookie dough, make sure they are about 2 inches apart on the baking sheet to allow for spreading.
- Once baked, let them cool for a few minutes on the sheet before moving to a wire rack. This helps keep them from falling apart.
- Lastly, remember to enjoy them warm for that extra gooey marshmallow experience.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups semi-sweet chocolate chunks or chips
- 1 1/2 cups mini marshmallows
- Optional: flaky sea salt flakes for sprinkling on top
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 12-15 minutes to bake. Allow for some cooling time afterward. In total, you’re looking at about 30-40 minutes before these tasty cookies are ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. This will make cleanup easy and prevent cookies from sticking!
2. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to cream the softened butter along with both granulated sugar and brown sugar. Keep mixing until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add the Wet Ingredients:
Next, stir in the pumpkin puree, egg, and vanilla extract. Mix everything together until it’s all nicely blended and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This mixture gives your cookies their delightful flavor and rise!
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mix into the wet mixture. Combine everything just until you don’t see any dry flour. Remember, overmixing can make the cookies tough, and we want them soft and chewy!
6. Add Chocolate Chunks:
Gently fold in the semi-sweet chocolate chunks or chips. They’re the best part for that melty goodness!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop balls of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Top with Marshmallows:
Press 2-3 mini marshmallows on top of each cookie dough ball. This adds the gooey s’mores touch!
9. Bake the Cookies:
Place the baking sheets in the oven and bake for about 12-15 minutes. You want to see the edges just starting to turn golden brown, while the centers remain soft.
10. Add Optional Flaky Sea Salt:
If you want to take these cookies up a notch, sprinkle just a tiny pinch of flaky sea salt on top of each cookie right when they come out of the oven for added flavor contrast!
11. Cool Your Cookies:
Let the cookies cool on the baking sheet for about 5 minutes to firm up slightly. Then, gently transfer them to a wire rack to cool completely.
12. Enjoy!
These cookies are best enjoyed warm, so go ahead and dig in while the marshmallows are still gooey and the chocolate is melty!
This recipe makes about 24 cookies, perfect for sharing (or not!) during those cozy fall days. Enjoy the warm flavors of pumpkin spice with a delightful s’mores twist!
Can I Use Canned Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies. Look for canned pumpkin puree in the baking aisle!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that it includes xanthan gum, which helps mimic the texture of traditional flour and keeps the cookies chewy.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you prefer a longer shelf life, you can freeze them in a freezer bag for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to experiment. Chopped nuts, crushed graham crackers, or even different types of chocolate, like white chocolate, can be fun additions that enhance the s’mores flavor.