Description
Irresistible pumpkin s’mores cookies blend autumn’s warmth with campfire nostalgia, creating a delightful seasonal treat. Gooey marshmallows, rich chocolate, and spiced pumpkin dough promise a comforting indulgence you’ll crave all season long.
Ingredients
Scale
Pumpkin Smores Cookies
Main Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1/2 cup (120 milliliters) pumpkin puree
- 1 large egg
Flour and Spices:
- 1 3/4 cups (220 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Flavor and Texture Enhancers:
- 1 teaspoon vanilla extract
- 1 cup (170 grams) chocolate chips
- 1 cup (50 grams) mini marshmallows
- 1/2 cup (60 grams) crushed graham crackers
Instructions
- Warm the oven to 350°F and prepare a baking sheet with parchment paper for optimal cookie performance.
- In a spacious mixing bowl, whip butter, granulated sugar, and brown sugar until the mixture becomes airy and pale, creating a fluffy foundation.
- Incorporate pumpkin puree, a single egg, and vanilla extract, blending until the texture becomes silky and uniform.
- Separately, combine flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg, creating a fragrant dry ingredient mixture.
- Carefully integrate the dry ingredients into the wet mixture, stirring minimally to maintain a tender cookie texture.
- Delicately fold chocolate chips, miniature marshmallows, and crushed graham crackers throughout the dough, ensuring even distribution.
- Using a spoon, deposit dollops of cookie dough onto the lined baking sheet, gently pressing each mound to create a slightly flattened shape.
- Slide the baking sheet into the preheated oven, allowing cookies to transform for 10-12 minutes until edges turn golden and centers remain soft.
- Transfer cookies to a wire cooling rack, permitting them to reach room temperature before indulging in these decadent pumpkin s’mores treats.
Notes
- Swap out regular flour for gluten-free flour blend to make these cookies celiac-friendly without compromising taste or texture.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie alternative that still delivers delicious autumn flavor.
- Chill dough for 30 minutes before baking to prevent excessive spreading and ensure thicker, chewier cookies with better shape retention.
- For extra moisture, add an extra tablespoon of pumpkin puree and reduce butter slightly, creating a softer, more tender cookie with intense pumpkin essence.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg