Go Back
–+ servings
Pumpkin S’mores Cookies

Pumpkin S'mores Cookies That Will Warm Your Fall Days

Delight in these Pumpkin S’mores Cookies, blending pumpkin, chocolate, and marshmallows for a perfect fall treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter room temperature
  • 3/4 cup Brown Sugar dark brown preferred
  • 1/2 cup Granulated Sugar
  • 1 cup Pumpkin Puree 100% pure, not pie filling
  • 1 large Egg preferably large
  • 2 teaspoons Vanilla Extract pure vanilla for best results
  • 2 cups All-Purpose Flour can substitute gluten-free
  • 1 teaspoon Baking Soda ensure it's fresh
  • 2 teaspoons Pumpkin Pie Spice can substitute individual spices
  • 1/2 teaspoon Salt
For the S'mores Filling
  • 1 cup Chocolate Chips semi-sweet or dark
  • 1 cup Mini Marshmallows vegan options available
  • 1/2 cup Graham Crackers can swap for crushed cookies or omit
Optional Enhancements
  • a few drops Orange Food Coloring optional

Equipment

  • Mixing bowl
  • oven
  • Baking sheet
  • Parchment paper
  • Hand mixer
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Cream together 1 cup of softened unsalted butter, 3/4 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  3. Mix in 1 cup of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract until well combined.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in 1 cup of chocolate chips, 1 cup of mini marshmallows, and 1/2 cup of crushed graham crackers.
  7. Drop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden but centers are soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Measure ingredients accurately, avoid overmixing, and store in an airtight container for best texture.

Tried this recipe?

Let us know how it was!