If you’re craving a cozy treat that combines the warm spices of autumn with gooey, chocolatey delight, this Pumpkin S’mores Cookies Recipe is just the thing to make your day. These cookies boast a soft, tender pumpkin-infused dough studded with melty mini marshmallows and rich chocolate chips, perfectly capturing that campfire s’mores magic in every bite. Whether you’re baking for a festive gathering or just treating yourself, this recipe brings the spirit of fall and the nostalgia of s’mores together in the most delicious way imaginable.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to creating cookies that are bursting with flavor and wonderful texture. Each ingredient plays an essential role—pumpkin puree adds moisture and that perfect autumnal taste, spices warm everything up, while marshmallows and chocolate chips bring that irresistible gooeyness and sweetness.
- 1 cup canned pumpkin puree: This adds moisture, subtle flavor, and lovely color to the cookies.
- 1/2 cup unsalted butter, melted: Melted butter provides richness and helps create a soft, tender crumb.
- 1/2 cup dark brown sugar: Adds deep caramel notes and keeps the cookies moist.
- 1/2 cup granulated sugar: Balances sweetness and contributes to the cookie’s texture.
- 1 large egg: Binds the ingredients together and adds structure.
- 1 tsp vanilla extract: Enhances all the flavors beautifully with a fragrant touch.
- 2 cups all-purpose flour: Provides structure and ensures the cookies hold their shape.
- 1 tsp baking soda: Helps the cookies rise and become light and fluffy.
- 1 tsp ground cinnamon: Brings classic warmth and spicy sweetness.
- 1/2 tsp ground nutmeg: Adds depth and a hint of zest to the spice blend.
- Pinch of salt: Balances all the sweet and spice flavors perfectly.
- 1 cup mini marshmallows: Melts into pockets of gooey sweetness reminiscent of campfire s’mores.
- 1 cup semi-sweet chocolate chips: Adds melty, rich chocolate that complements pumpkin and marshmallow perfectly.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C). Getting the oven nice and warm ensures your cookies bake evenly and develop that perfect golden edge with a soft center.
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 you achieve a smooth and uniform mixture. This step is where the cookies gain their moist texture and earthy sweetness, setting the foundation for all the wonderful flavors to come.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep your cookies tender and soft.
Step 4: Fold in Marshmallows and Chocolate Chips
Now for that signature s’mores element: carefully fold mini marshmallows and semi-sweet chocolate chips into the dough. This ensures they are evenly distributed, so every bite has that gooey, chocolatey melt.
Step 5: Scoop and Bake
Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about two inches apart to allow room for spreading. Bake for 12-15 minutes until the edges turn a delicate golden brown but the centers remain soft and inviting. Once out of the oven, let the cookies cool slightly to set before indulging.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
Sprinkle a few extra mini marshmallows or chocolate chips on top of the cookies just after baking and let them melt slightly for an extra inviting look. A dusting of cinnamon sugar over the warm cookies can also enhance both the presentation and flavor.
Side Dishes
These cookies pair wonderfully with a cup of hot apple cider, chai tea, or even your favorite latte. For a more decadent treat, serve alongside vanilla ice cream for a s’mores-inspired dessert that everyone will rave about.
Creative Ways to Present
Try stacking the cookies with a smear of marshmallow fluff in between to create mini cookie sandwiches. Or, skewering individual cookies with toasted marshmallows for a playful plating idea that brings the campfire vibe indoors.
Make Ahead and Storage
Storing Leftovers
Keep leftover Pumpkin S’mores Cookies Recipe fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to 3 days, making them perfect for enjoying over a few special mornings or sharing with friends.
Freezing
You can freeze these cookies to enjoy later by placing them in a sealed freezer-safe bag or container. Separate layers with parchment paper to prevent sticking. Frozen, they maintain their flavor and texture for up to 2 months.
Reheating
To bring back that fresh-baked warmth, reheat your cookies briefly in a low oven or microwave—about 10 seconds is perfect—to soften them up and revive the gooey texture of the marshmallows and chocolate chips.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
While fresh pumpkin can work, it needs to be cooked and pureed to the right consistency first. Canned pumpkin puree is convenient and consistent in moisture, which helps ensure the cookies turn out tender and flavorful every time.
What if I don’t have mini marshmallows? Can I use regular-sized marshmallows?
You can chop regular-sized marshmallows into smaller pieces before folding them into the dough. Mini marshmallows melt more evenly and distribute better throughout the cookies, but chopped larger ones will still deliver that gooey s’mores vibe.
Are these cookies gluten-free?
This Pumpkin S’mores Cookies Recipe as written uses all-purpose wheat flour. To make them gluten-free, substitute with a 1:1 gluten-free baking flour blend and ensure your other mix-ins don’t contain gluten.
Can I add nuts to these cookies?
Absolutely! Chopped pecans or walnuts make a wonderful addition, adding crunch and enhancing the autumnal flavors. Just fold them in when you mix the marshmallows and chocolate chips into the dough.
What’s the best way to prevent marshmallows from burning during baking?
Folding the marshmallows into the dough rather than placing them on top helps shield them from direct heat, preventing burning. Also, baking at 350°F for a short time ensures the cookies bake through before marshmallows darken too much.
Final Thoughts
If you’re searching for a dessert that captures the essence of fall with a campfire twist, this Pumpkin S’mores Cookies Recipe is your new best friend. Simple to make yet irresistibly comforting, these cookies are guaranteed to bring smiles and full hearts at any table. Don’t wait—grab your ingredients and start baking this seasonal delight that feels like a warm hug in cookie form.
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
Delight in the cozy flavors of fall with these Pumpkin S’mores Cookies. Soft, tender pumpkin-spiced cookies studded with gooey mini marshmallows and rich semi-sweet chocolate chips, perfect for a seasonal treat that combines classic s’mores with a festive pumpkin twist.
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 ready for baking your 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 the mixture is smooth and uniform.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt into the wet mixture. Mix gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in the mini marshmallows and semi-sweet chocolate chips so they are evenly distributed but not crushed.
- Form Cookies: Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges are golden brown while the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- If mini marshmallows brown too quickly, tent the baking sheet loosely with foil in the last few minutes of baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a richer flavor, consider using browned butter instead of melted butter.
