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
Scale
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.
