Go Back
To make these yummy cookies, you need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1 cup crushed graham crackers These ingredients create a perfect blend of flavors. The pumpkin puree adds moisture and warmth. The spices give that cozy fall taste. You can add these ingredients to boost taste: - 1/2 cup chopped nuts (like walnuts or pecans) - 1/2 teaspoon espresso powder for a coffee kick - A pinch of sea salt on top for balance These extras make your cookies even more special. Try them for a twist on the classic! If you have dietary needs, here are some swaps: - Use gluten-free flour for a gluten-free version. - Swap butter for coconut oil for a dairy-free option. - Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for vegan cookies. These substitutions let everyone enjoy pumpkin s’mores cookies. Remember, you can still achieve great taste with these changes! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This warm temperature helps cookies bake evenly. Next, line two baking sheets with parchment paper. This step helps keep the cookies from sticking and makes cleanup easier. In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Beat these ingredients with an electric mixer for 3-5 minutes. You want the mixture to be light and fluffy. Then, add the pumpkin puree, large egg, and vanilla extract. Mix on medium speed until everything is smooth and combined. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, and salt. This step is important to avoid lumps in your dough. Once mixed well, gradually add this dry mix to the wet ingredients. Stir it in on low speed or by hand. Be careful not to overmix, as this can make the cookies tough. Now it’s time to form the cookies! Use a tablespoon to scoop out portions of dough. Roll each portion into a ball. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. This space allows them to spread while baking. Gently press a few mini marshmallows on top of each dough ball. Then, place the baking sheets in the oven. Bake for 12-15 minutes. You want the edges to be light golden brown. Keep an eye on them to ensure they stay soft and chewy. After baking, remove them from the oven and let them cool on the sheets for about 5 minutes. Then, move the cookies to a wire rack to cool completely. To get the best texture in your pumpkin s'mores cookies, use room-temperature butter. This helps the butter mix well with the sugars. Mix until the mix is light and fluffy. This step creates air pockets. They help cookies rise. Avoid overmixing once you add flour. This keeps the cookies soft and chewy. Pumpkin pairs well with warming spices. Ground cinnamon, nutmeg, and ginger give depth to your cookies. For a twist, add a splash of maple syrup. This adds a sweet, rich flavor. You can also use dark chocolate chips for a richer taste. Try adding chopped nuts or toasted coconut for extra crunch. Consistent baking gives the best cookies. Make sure to preheat your oven fully. This helps cookies bake evenly. Use parchment paper to avoid sticking. Space the dough balls two inches apart. This allows room for spreading. Rotate your baking sheets halfway. This ensures even baking on all sides. Check cookies early to avoid overbaking. Look for golden edges and a soft center. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast your own pumpkins for a sweeter, more intense flavor. Don't Overmix: When combining the dry and wet ingredients, mix until just combined to keep the cookies soft and chewy. Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a better texture. Customize Your Add-ins: Feel free to experiment with different types of chocolate chips or add nuts for extra crunch and flavor. {{image_4}} To make gluten-free pumpkin s’mores cookies, swap the all-purpose flour for a gluten-free blend. Many brands offer blends that work well in baking. Ensure the blend contains xanthan gum, which helps mimic the structure of regular flour. This simple change keeps your cookies tasty without gluten. To create vegan pumpkin s’mores cookies, replace the egg with a flax egg. Combine one tablespoon of ground flaxseed with three tablespoons of water. Let this mix sit for five minutes to thicken. Use coconut oil instead of butter for a dairy-free option. You can also choose vegan chocolate chips to keep it fully plant-based. Feel free to add your own twist to these cookies. Try including: - 1/2 cup chopped nuts for extra crunch. - 1/2 cup dried fruit like cranberries for a sweet kick. - A pinch of sea salt on top for a flavor boost. These additions can make your cookies even more special and unique. Experiment with different flavors and find your favorite combination! To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. You can keep them at room temperature for a few days. If your home is warm, the fridge is a good choice. Avoid direct sunlight to keep them from drying out. Freezing cookies is easy and keeps them tasty. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once firm, transfer them to a zip-top bag. Label the bag with the date. You can freeze them for up to three months. Baked Pumpkin S’mores Cookies last about a week at room temperature. In the fridge, they can last up to two weeks. If you freeze them, they stay fresh for three months. Just remember to thaw them in the fridge overnight before enjoying! Yes, you can use fresh pumpkin. Just cook and puree the pumpkin first. This gives the cookies a fresh taste. Fresh pumpkin may have more water, so drain it before using. This step helps keep the cookies from being too wet. The cookies are done when the edges turn light golden brown. They should look soft but set in the middle. You can also gently press on a cookie. It should spring back slightly. If it sinks, bake them a bit longer. These cookies pair well with a glass of cold milk. You can also serve them with hot cocoa or coffee. For a fun twist, try them with vanilla ice cream or whipped cream. These choices enhance the warm, cozy flavors. Yes, you can make the dough ahead of time. Store it in the fridge for up to three days. Just wrap it tightly in plastic wrap. When ready, scoop and bake as usual. This saves time on busy days but keeps the taste fresh. In this post, we explored the key ingredients for pumpkin s’mores cookies. I shared step-by-step instructions and helpful tips for baking. You learned about fun variations, like gluten-free and vegan options. Plus, we covered storage tips to keep your cookies fresh. Now, you have the tools to make these tasty treats with confidence. Enjoy the baking process and share your delicious results with friends and family!

Pumpkin S’mores Cookies

Delicious cookies combining the flavors of pumpkin and s'mores, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1 2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup crushed graham crackers

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Cream these ingredients together with an electric mixer for about 3-5 minutes, until the mixture is light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix on medium speed until all components are fully incorporated and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt, ensuring there are no lumps.
  • Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand until just combined; be careful not to overmix.
  • Gently fold in the semi-sweet chocolate chips and crushed graham crackers into the cookie dough until evenly distributed.
  • Using a tablespoon, scoop out portions of dough and roll them into balls. Arrange them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
  • Press a few mini marshmallows onto the top of each dough ball, gently pushing them down into the mixture.
  • Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown. Keep an eye on them to maintain a soft, chewy texture.
  • Once baked, carefully remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Notes

For an eye-catching display, stack the cookies in a tower and drizzle melted chocolate over the top. Finish with a sprinkle of additional crushed graham crackers for a delightful and festive touch!
Keyword cookies, pumpkin, s'mores