Go Back
- 1 cup all-purpose flour - 1/2 cup rolled oats - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 cup unsalted butter, softened to room temperature - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup pumpkin puree (canned or freshly made) - 1 teaspoon vanilla extract - 1/2 cup mini marshmallows - 1/2 cup semi-sweet chocolate chips - 1/2 cup crushed graham crackers When making pumpkin s'mores cookies, the right ingredients make all the difference. First, you need pumpkin puree. I recommend using canned pumpkin puree. It’s easy and saves time. If you want to use fresh pumpkin, make sure to cook and puree it well. For the flour, I use all-purpose flour because it gives the cookies a great texture. If you want a healthier option, you can swap half of it for whole wheat flour. Rolled oats add a nice chewiness to the cookies. When it comes to spices, ground cinnamon and nutmeg are must-haves. They give the cookies that warm, cozy flavor we love in fall. For butter, always use unsalted butter. This helps control the saltiness in your cookies. As for the sugars, I use both brown sugar and granulated sugar. Brown sugar keeps them soft and adds moisture. The mini marshmallows and chocolate chips give that classic s'mores taste, while the crushed graham crackers add crunch. Remember, using quality ingredients leads to better cookies. Brands like King Arthur Flour for flour and Ghirardelli for chocolate are great choices. This full recipe will guide you through creating these delicious treats! Start by preheating your oven to 350°F (175°C). This ensures even baking. While the oven warms, line a baking sheet with parchment paper. This step is crucial because it prevents the cookies from sticking. You want them to slide off easily when they cool. Next, grab a medium bowl. In it, whisk together these dry ingredients: - 1 cup all-purpose flour - 1/2 cup rolled oats - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Whisking helps mix everything well and removes lumps. A good dry mix looks even and smooth. You should not see any clumps. In a larger bowl, beat together these ingredients until they are fluffy: - 1/4 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar Use an electric mixer on medium speed. This takes about 2-3 minutes. Softening the butter is key. It blends better, making your cookies light and airy. Now, add the pumpkin puree and vanilla extract to your creamed mixture. Beat until smooth. Slowly add the dry mix to the wet mix. Use a spatula or wooden spoon. Stir gently until just combined. Be careful not to overmix; this keeps the cookies soft and chewy. Next, fold in these sweet treats: - 1/2 cup mini marshmallows - 1/2 cup semi-sweet chocolate chips - 1/2 cup crushed graham crackers Evenly distribute them in the dough. This ensures every bite is packed with s'mores goodness. Using a cookie scoop or spoon, drop tablespoon-sized mounds onto the baking sheet. Leave about 2 inches between each mound. Bake for 12-15 minutes. The edges should turn light golden brown, and the centers should look set. Let the cookies cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. You can find the Full Recipe for Pumpkin S’mores Cookies with all these steps and more! To get a chewy cookie, use more brown sugar. This sugar adds moisture. For a crispy cookie, use more granulated sugar. You can also bake them a bit longer for a crispier texture. Resting the dough helps too. Let it chill for at least 30 minutes. This makes the cookies thicker and chewier. It also stops the cookies from spreading too much. To make your cookies pop, try adding spices. A pinch of ginger or cloves can warm up the taste. You might also add a splash of maple syrup for extra flavor. If you want to change the chocolate, try dark or white chocolate instead. You can even mix in peanut butter chips for a fun twist. For serving, arrange your cookies on a colorful plate. A sprinkle of sea salt on top gives a nice touch. You can also add mini s’mores skewers for a fun look. Store your cookies in a sealed container at room temperature. This keeps them soft and fresh. For a pretty display, stack them on a cake stand or a wooden board. Try out these tips as you bake your Pumpkin S’mores Cookies. You’ll enjoy every bite! For the full recipe, check out the details above. {{image_4}} For those who need gluten-free treats, you can easily swap out regular flour. Use a gluten-free flour blend instead. These blends work well in cookies, giving you great texture. Look for brands that include xanthan gum; it helps with binding. Some popular gluten-free options are: - Almond flour - Coconut flour - Oat flour Just remember, each flour type has its own unique taste and texture. You may need to adjust your ratios slightly. Fall brings many flavors to play with. Try adding spices like ginger or cloves to your cookie mix for a festive twist. You can also fold in some crushed candy canes for a holiday touch. Here are some ideas to spice up your cookies: - Drizzle melted white chocolate on top for a sweet finish. - Add a pinch of nutmeg for warmth. - Use seasonal toppings like caramel bits or even apple slices. These small changes can turn your cookies into a unique seasonal treat. Don’t be afraid to mix things up! You can add different toppings to enhance your cookies. Consider using: - Peanut butter chips for a nutty flavor. - Dried cranberries for a tart contrast. - Chopped nuts for extra crunch. These pairings can create fun flavor combinations. For example, chocolate and peanut butter always make a great team. Try different combos to find your favorite! For the full recipe, refer to the section above. To keep your pumpkin s’mores cookies fresh, use an airtight container. This helps to lock in moisture. I recommend using a glass or plastic container. Avoid metal containers since they can alter the taste. Store the cookies at room temperature, away from heat and sunlight. The ideal humidity level is low, as too much moisture can make them soggy. You can freeze both the cookie dough and the baked cookies. For dough, scoop it into balls and place them on a baking sheet. Freeze them until firm, then transfer the balls into a zip-top bag. This way, you can bake fresh cookies whenever you want. For baked cookies, let them cool completely first. Then, stack them with parchment paper in between and place them in a freezer-safe container. When you are ready to enjoy your frozen cookies, thaw them at room temperature for about 30 minutes. You can also warm them in the oven for a few minutes. This will make them taste fresh and delicious, just like they came out of the oven! To find the full recipe, check out the earlier sections of this article. You can use fresh pumpkin, but it takes extra work. Fresh pumpkin gives a rich taste. However, it has more water, which can change the dough. Canned pumpkin is easy and saves time. It is consistent and gives great flavor too. These cookies will stay fresh for about five days in a sealed container. Keep them at room temperature to maintain their chewy texture. You can also freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn. If your dough is too sticky, try adding a bit more flour. Start with one tablespoon at a time. Mix gently until the dough is easier to handle. Chilling the dough for 30 minutes can also help. It firms up the dough and makes it less sticky. Yes, you can add nuts like pecans or walnuts for a crunchy texture. Dried fruit, such as cranberries or raisins, works well too. Just keep the total mix-ins to about one cup. This way, you maintain the cookie's balance. Serve these cookies warm for the best taste. Pair them with a glass of cold milk or hot cocoa. You can also enjoy them with vanilla ice cream for a sweet treat. For a fun touch, add mini s’mores skewers as a cute garnish. For the full recipe, visit the recipe section. This blog covered key steps to bake perfect s'mores cookies. You learned about measuring ingredients and the importance of parchment paper. I shared how to mix everything well and achieved the right cookie texture. You also got tips for flavoring, presentation, and storage. With these insights, you're ready to create and enjoy delicious cookies. Get baking, and let your creativity shine!

Pumpkin S’mores Cookies

Indulge in the ultimate fall treat with these Pumpkin S’mores Cookies! These delightful cookies combine the flavors of pumpkin, mini marshmallows, and chocolate chips, making every bite a cozy taste of autumn. With simple ingredients and easy-to-follow steps, you'll have a warm batch ready in no time. Click through to explore this delectable recipe and bring sweet s’mores goodness to your kitchen! Perfect for sharing and keeping warm!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup unsalted butter, softened to room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup pumpkin puree (canned or freshly made)

1 teaspoon vanilla extract

1/2 cup mini marshmallows

1/2 cup semi-sweet chocolate chips

1/2 cup crushed graham crackers

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.

    In a medium mixing bowl, whisks together the all-purpose flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg until the mixture is well combined and free of lumps.

      In a separate, larger mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color (about 2-3 minutes).

        Add the pumpkin puree and vanilla extract to the creamed mixture, beating until it is smooth and well integrated.

          Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be cautious not to overmix, as this can lead to dense cookies.

            Carefully fold in the mini marshmallows, chocolate chips, and crushed graham crackers until they are evenly distributed throughout the dough, ensuring delightful bits of s’mores goodness in every bite.

              Using a cookie scoop or a spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, making sure to leave about 2 inches of space between each cookie to allow for spreading.

                Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown and they look set in the middle.

                  Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This will help them firm up before transferring them with care to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 24 cookies

                      - Presentation Tips: For an inviting display, arrange the warm cookies on a rustic wooden board. Scatter a few whole graham crackers and chocolate chips around them for a charming touch. Serve the cookies warm, and elevate the experience with a mini s’mores skewer as a playful garnish. Pair with a glass of cold milk for a delightful treat!