Description
Pumpkin S’mores Cookies combine the warm taste of pumpkin with the classic s’mores flavors of chocolate, marshmallow, and graham cracker. These soft cookies are perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
- 1 cup marshmallow bits or mini marshmallows
- 1 cup crushed graham crackers
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Whisk flour, baking soda, pumpkin pie spice, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar in another bowl until smooth.
- Beat in the egg, then add pumpkin puree and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in chocolate chunks, marshmallows, and crushed graham crackers.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Space them 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and tops are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use marshmallow bits for even distribution. Mini marshmallows work too but may melt more.
- Chill the dough for 30 minutes if it feels too sticky. This helps the cookies keep their shape.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg