If you are craving a fall-inspired treat that combines the cozy flavors of pumpkin with the nostalgic delight of campfire s’mores, this Pumpkin S’mores Cookies Recipe is here to warm your heart and satisfy your sweet tooth. These cookies are soft, chewy, and filled with bursts of melty chocolate and gooey marshmallows, all nestled in a lightly spiced pumpkin-flavored dough. Perfect for sharing at any gathering or simply enjoying with a cozy cup of tea, this recipe takes your favorite autumn ingredients and a classic summer favorite to create irresistible comfort in every bite.
Ingredients You’ll Need
Gathering the ingredients for this Pumpkin S’mores Cookies Recipe is refreshingly simple. Each component plays a special role: the pumpkin puree adds moisture and a rich autumnal flavor, spices create that warm seasonal touch, and the marshmallows and chocolate chips bring the s’mores magic straight into the cookie.
- 1 cup canned pumpkin puree: Provides moist texture and a subtle, earthy sweetness that defines the cookie’s character.
- 1/2 cup unsalted butter, melted: Adds richness and helps keep the cookies soft and tender.
- 1/2 cup dark brown sugar: Offers deep caramel flavor and helps retain moisture.
- 1/2 cup granulated sugar: Balances sweetness and contributes to a slight crispness on the cookie edges.
- 1 large egg: Binds everything together while giving structure to the dough.
- 1 tsp vanilla extract: Enhances all the flavors with a sweet, fragrant note.
- 2 cups all-purpose flour: The foundation that holds all the ingredients together.
- 1 tsp baking soda: Helps with leavening to keep the cookies light and soft.
- 1 tsp ground cinnamon: Brings a warm, spicy sparkle quintessential to pumpkin desserts.
- 1/2 tsp ground nutmeg: Adds a subtle layer of earthy spice that rounds out the flavor.
- Pinch of salt: Balances sweetness and intensifies the overall flavor.
- 1 cup mini marshmallows: The star ingredient for gooey, melty pockets of sweetness.
- 1 cup semi-sweet chocolate chips: Cocoa-rich bites that melt and mingle perfectly with marshmallows.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure those cookies bake evenly without sticking. Getting this step right helps you achieve perfect texture and easy cleanup.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, melted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined. This creates the flavorful, moist base for your cookies that will keep them tender and chewy.
Step 3: Add the Dry Ingredients
Gradually sift in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Mix gently until just combined. Be careful not to overmix—this keeps your cookies soft rather than tough.
Step 4: Fold in the Marshmallows and Chocolate Chips
Now for the delicious s’mores surprise: carefully fold in the mini marshmallows and semi-sweet chocolate chips. This step ensures that every bite has that delightful gooey texture alongside bursts of rich chocolate.
Step 5: Portion and Bake
Using a spoon, drop generous spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart to give the cookies space to spread. Bake for 12 to 15 minutes until the edges turn golden brown but the centers remain soft and tender.
Step 6: Cool and Enjoy
Let the cookies cool slightly on the baking sheet before transferring them to a wire rack or a plate. This resting time helps the cookies firm up just enough to handle without sacrificing that melt-in-your-mouth feel.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a few toasted mini marshmallows on top right after baking, or dust them lightly with cinnamon sugar. These tiny details add a little festive flair that’s sure to impress friends and family.
Side Dishes
Serve these cookies alongside a hot beverage like chai tea, pumpkin spice latte, or a creamy hot chocolate to amplify the autumn vibes and balance the sweetness perfectly. They also pair wonderfully with a scoop of vanilla ice cream for a decadent dessert treat.
Creative Ways to Present
Show off your Pumpkin S’mores Cookies Recipe by stacking them on a rustic wooden board with small bowls of marshmallows and chocolate chips nearby for a charming DIY s’mores station. Alternatively, wrap a few in parchment and tie with twine for adorable homemade gifts that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature for up to four days. This ensures they maintain their chewy texture and delicious flavors without drying out.
Freezing
If you want to enjoy this Pumpkin S’mores Cookies Recipe later, freeze the baked cookies in a single layer on a tray first, then transfer them into a freezer-safe bag or container. They will keep well for up to three months, ready to thaw for a quick treat anytime you like.
Reheating
To revive the soft, melty goodness of your cookies, warm them in the microwave for 10 to 15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This step reawakens the chocolate and marshmallows, making each bite heavenly once again.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
While fresh pumpkin can work, it’s best to cook and puree it first until smooth and let it cool before using to maintain the right moisture level and texture for the cookies. Canned pumpkin puree is convenient and tested for consistent results.
What can I substitute for mini marshmallows?
If mini marshmallows are hard to find, you can chop larger marshmallows into smaller pieces. For a different texture, try marshmallow fluff—but fold it in gently to keep the dough manageable.
Are these cookies gluten-free?
This Pumpkin S’mores Cookies Recipe uses all-purpose flour, so they are not gluten-free as written. However, you can substitute a gluten-free baking blend 1:1 and check for any added xanthan gum for structure.
Why are my cookies spreading too much?
Too much butter or sugar can cause excessive spreading. Make sure to measure ingredients accurately, chill the dough briefly before baking if needed, and avoid over-mixing which can affect gluten development.
Can I double the recipe?
Absolutely! This recipe scales nicely, just be sure to use larger mixing bowls and bake in batches so you don’t overcrowd your oven, ensuring even baking every time.
Final Thoughts
This Pumpkin S’mores Cookies Recipe is a true celebration of seasonal flavors and comforting textures wrapped into one delightful bite. Whether you’re baking for friends, family, or just yourself, these cookies bring a little sparkle to any day. Grab your ingredients, preheat that oven, and get ready to cozy up with this irresistible fall treat—you won’t regret it!
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin S’mores Cookies combine the rich flavors of pumpkin and warm spices with gooey marshmallows and melted chocolate chips, creating a delightful seasonal treat perfect for fall gatherings and cozy nights.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Add-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted unsalted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until you achieve a smooth mixture without lumps.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt to the wet ingredients. Mix gently until just combined to avoid overworking the dough.
- Fold in Marshmallows and Chocolate Chips: Carefully fold in the mini marshmallows and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough without breaking the marshmallows.
- Shape Cookies: Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing each at least two inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool: Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For softer cookies, do not overbake; take them out when edges are golden but centers still look slightly undercooked.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Use fresh pumpkin puree or canned; make sure it’s pure pumpkin, not pumpkin pie filling.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If mini marshmallows are unavailable, cut regular marshmallows into small pieces.
