Description
Sinful “Gooey Pumpkin S’mores Cookies” blend campfire nostalgia with autumn’s warmth, merging graham cracker crumbs, melted chocolate, and pumpkin spice into one irresistible treat. Chocolate lovers and seasonal baking enthusiasts will discover pure comfort in each indulgent, perfectly balanced bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) packed brown sugar
- 1 large egg
- 1 cup (240 milliliters) pumpkin puree (100% pure, no added sugar or spices)
Flour and Leavening Agents:
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Spices and Mix-ins:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (100 grams) graham cracker crumbs
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (50 grams) mini marshmallows
Instructions
- Prepare the oven environment by setting the temperature to 350°F and lining baking sheets with parchment paper for optimal cookie performance.
- Create a creamy base by thoroughly blending softened butter with granulated and brown sugars until the mixture becomes light and airy.
- Incorporate egg and pumpkin puree into the butter mixture, ensuring a smooth and well-integrated texture.
- Develop the dry ingredient blend by whisking flour with leavening agents and warming spices like cinnamon, nutmeg, and cloves in a separate bowl.
- Merge the dry ingredients with the wet mixture, carefully stirring until just combined to maintain a tender cookie texture.
- Introduce graham cracker crumbs, chocolate chips, and mini marshmallows into the dough, gently folding to distribute ingredients evenly.
- Chill the prepared dough for a minimum of 30 minutes to enhance flavor development and improve cookie structure.
- Divide the chilled dough into uniform portions using a cookie scoop, placing each ball on the prepared baking sheets and slightly flattening for even baking.
- Enhance the cookie’s visual appeal and gooey factor by strategically placing additional chocolate chips and marshmallows on top before baking.
- Bake for 10-12 minutes, watching for golden-brown edges and set centers as indicators of perfect doneness.
- Allow cookies to rest on baking sheets for 5 minutes to stabilize, then transfer to a wire rack for complete cooling and optimal texture.
Notes
- Chill the dough thoroughly to prevent cookies from spreading too much and maintain a thick, chewy texture.
- Use room temperature ingredients for better mixing and more consistent cookie texture.
- Toast marshmallows briefly with a kitchen torch for extra caramelized flavor and golden-brown appearance before adding to the dough.
- Swap regular flour with gluten-free blend to make the recipe celiac-friendly without compromising taste or texture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg