Description
Pumpkin s’mores cookies blend autumn’s warmth with classic campfire charm. Graham cracker crumbs and melted chocolate elevate this seasonal dessert, inviting you to savor fall’s comforting flavors.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients:
- 1 large egg
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon food coloring, orange (optional)
Mix-ins and Garnish:
- 1 cup chocolate chips
- 1/2 cup extra chocolate chips (optional)
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- Marshmallows for garnish
- Crushed graham crackers for garnish
Instructions
- Warm the oven to 350°F and line a baking sheet with parchment paper, ensuring an even surface for cookie placement.
- Using an electric mixer, blend butter, brown sugar, and granulated sugar until the mixture becomes airy and pale, creating a smooth base.
- Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, stirring until thoroughly integrated. Optional: Add orange food coloring for a vibrant appearance.
- In a separate mixing bowl, thoroughly combine flour, baking soda, pumpkin pie spice, and salt using a whisk to distribute ingredients evenly.
- Carefully fold dry ingredients into wet ingredients, mixing until just combined to prevent overmixing and maintain a tender texture.
- Gently incorporate chocolate chips, mini marshmallows, and graham cracker pieces, distributing them evenly throughout the dough.
- Portion cookie dough onto the prepared baking sheet, leaving approximately 2 inches between each cookie. Optionally, garnish with additional marshmallows and crushed graham crackers.
- Slide the baking sheet into the preheated oven and bake for 12-14 minutes, watching for golden edges and slightly soft centers.
- Allow cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack for complete cooling, ensuring a perfect texture.
Notes
- Elevate the pumpkin flavor by roasting fresh pumpkin puree instead of using canned, which intensifies the natural sweetness and adds deeper complexity to the cookies.
- Experiment with gluten-free graham crackers and alternative flour blends to make these cookies suitable for those with dietary restrictions without compromising taste and texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and ensure a thicker, chewier cookie with more defined marshmallow and chocolate chip pockets.
- Toast marshmallows slightly before adding them to the dough for a more caramelized, campfire-like flavor that enhances the classic s’mores experience.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg