Description
Pumpkin S’mores Cookies: Soft, gooey fall cookies blending pumpkin spice with campfire nostalgia.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup mini chocolate chips or chopped milk chocolate
- ½ cup mini marshmallows
- ½ cup crushed graham crackers
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in chocolate chips, marshmallows, and crushed graham crackers.
- Scoop cookie dough onto prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For softer centers, bake closer to 10 minutes; for chewier texture, bake towards 12 minutes.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To intensify pumpkin flavor, you can add an extra 1–2 tablespoons of pumpkin puree if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Pumpkin S’mores Cookies, pumpkin cookies, s'mores cookies, fall cookies, pumpkin spice cookies, marshmallow cookies, graham cracker cookies