Description
Gooey marshmallow and chocolate meld perfectly in these pumpkin s’mores cookies, bridging campfire nostalgia with autumn baking magic. Crisp graham cracker edges and rich pumpkin spice create an irresistible seasonal treat you’ll crave from first bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 3/4 cup (150 grams) brown sugar, packed
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (120 grams) pumpkin puree
- 1 large egg
- 2 1/4 cups (270 grams) all-purpose flour
- 1 cup (170 grams) chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
Spices and Seasonings:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Prepare the oven to 350F (175C) and cover a baking sheet with parchment paper for optimal cookie baking surface.
- Blend softened butter with brown and granulated sugars until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate pumpkin puree, egg, and vanilla extract into the sugar mixture, ensuring all wet ingredients are thoroughly integrated.
- Separately combine flour, baking soda, pumpkin pie spice, and salt, then gradually fold these dry ingredients into the wet mixture until just incorporated.
- Delicately introduce chocolate chips, mini marshmallows, and crushed graham crackers into the dough, distributing ingredients evenly throughout.
- Scoop cookie dough onto the prepared baking sheet, leaving sufficient space between each portion. Enhance the visual appeal by strategically placing additional marshmallows, chocolate chips, and graham cracker crumbs on top of each cookie.
- Slide the baking sheet into the preheated oven and bake for 12-14 minutes, watching for golden-brown edges as an indicator of doneness. Allow cookies to rest on the baking sheet briefly before transferring to a wire rack for complete cooling.
Notes
- Toast graham crackers briefly before crushing to enhance their nutty flavor and add extra crunch to the cookies.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Use parchment paper or silicone baking mats to prevent marshmallows from sticking and burning during baking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free graham crackers.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 178
- Sugar: 11 g
- Sodium: 92 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg