Pumpkin S'mores Cookies

This pumpkin s'mores cookie recipe combines two beloved treats into one irresistible dessert. The warmth of pumpkin spice meets the nostalgic campfire flavor of s'mores in a soft, chewy cookie that's perfect for fall gatherings or anytime you're craving something special.

I created these cookies one rainy autumn weekend when my kids were disappointed about a canceled camping trip. The combination of pumpkin and s'mores elements brought the cozy campfire feeling indoors, and they've become our go to comfort cookie ever since.

Ingredients

• Unsalted butter: At room temperature gives these cookies their rich, tender texture and allows you to control the salt level
• Brown sugar: Packed creates moisture and depth with its molasses notes
• Granulated sugar: Balances the brown sugar and helps create those perfect crispy edges
• Pumpkin puree: Adds authentic fall flavor and keeps the cookies incredibly moist
• Large egg: Provides structure and helps bind all ingredients together
• Vanilla extract: Enhances all the other flavors in the cookie
• All purpose flour: Provides the perfect structure without being too heavy
• Baking soda: Ensures your cookies rise properly and have the right texture
• Pumpkin pie spice: Brings warm cinnamon, nutmeg and clove notes that complement the pumpkin
• Salt: Balances the sweetness and enhances all flavors
• Chocolate chips: Provide rich pockets of melty goodness throughout each cookie
• Mini marshmallows: Create that classic s'mores gooeyness when baked
• Graham crackers: Broken into pieces add authentic s'mores texture and flavor
• Orange food coloring: Optional but makes these cookies festively seasonal

Step-by-Step Instructions

Prepare Your Oven and Baking Sheet:

Preheat your oven to exactly 350°F which is the perfect temperature to allow these cookies to spread properly without burning. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup later.

Cream The Butter and Sugars:

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes noticeably lighter in color and fluffy in texture. This process usually takes about 3 minutes with an electric mixer and incorporates air that will help your cookies rise.

Add Wet Ingredients:

Beat in the pumpkin puree, egg, and vanilla extract until the mixture looks uniform and well blended. This is also where you'll add the orange food coloring if using it. Start with just a drop or two as the color intensifies quickly.

Combine Dry Ingredients:

In a separate bowl, thoroughly whisk together the flour, baking soda, pumpkin pie spice, and salt until evenly distributed. Mixing these ingredients separately ensures that the leavening agent and spices will be evenly distributed throughout your cookies.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. Overmixing at this stage can develop too much gluten, resulting in tough cookies rather than tender ones.

Add Mix-Ins:

Using a rubber spatula, gently fold in the chocolate chips, mini marshmallows and graham cracker pieces with just a few strokes. This preserves the texture of your add ins and prevents overmixing the dough.

Portion the Dough:

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving generous space between each. These cookies will spread during baking, so the 2 inch spacing is crucial.

Add Toppings:

Press a few extra marshmallows, chocolate chips and graham cracker pieces into the top of each cookie dough ball. This not only makes them look more appealing but ensures you get the full s'mores experience in every bite.

Bake to Perfection:

Bake in the preheated oven for 12 to 14 minutes, watching carefully toward the end. The perfect cookie will have golden edges but still look slightly underdone in the center, which ensures they'll remain soft after cooling.

Cool Properly:

Allow the cookies to rest on the baking sheet for 3 to 5 minutes after removing from the oven. They're quite delicate when hot and will firm up during this time. Then transfer them to a wire rack to cool completely.

My absolute favorite part of these cookies is the contrast between the soft pumpkin cookie base and the slightly toasted marshmallow bits. My daughter loves helping press the extra toppings into each cookie before baking, creating her own unique designs that make each batch special and memorable.

Storage Solutions

These cookies will stay fresh in an airtight container at room temperature for up to 5 days. To maintain their soft texture, consider adding a slice of bread to the container which will release moisture and keep them from drying out. For longer storage, these cookies freeze exceptionally well. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container with parchment between layers. They can be thawed at room temperature whenever a craving strikes.

Customization Options

This versatile recipe welcomes many adaptations based on personal preference or dietary needs. For a dairy free version, substitute the butter with a plant based alternative. The chocolate chips can be swapped for white chocolate, butterscotch, or even caramel chips for different flavor profiles. If you prefer a stronger pumpkin flavor, increase the pumpkin pie spice to 1 1/2 teaspoons. For gluten sensitive individuals, try using gluten free flour blend and gluten free graham crackers with excellent results.

Serving Suggestions

These cookies are delightful on their own but can be elevated for special occasions. Try sandwiching vanilla or pumpkin ice cream between two cookies for an extraordinary ice cream sandwich. For an elegant dessert platter, arrange them alongside apple slices and caramel dip. During holiday gatherings, serve them slightly warm with a mug of hot chocolate topped with whipped cream for an indulgent treat that will have everyone asking for your recipe.

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Recipe FAQs

→ Can I make these cookies ahead of time?

Yes, these cookies can be made ahead of time. Once completely cooled, store them in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 3 months, or freeze the cookie dough balls to bake later.

→ Why are my marshmallows disappearing into the cookie?

Regular mini marshmallows tend to melt and disappear during baking. For visible marshmallows in your finished cookies, try using vegan mini marshmallows which hold their shape better when heated, or press additional marshmallows into the tops of the cookies immediately after they come out of the oven.

→ Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in these cookies. Just make sure to drain excess moisture from homemade puree by placing it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before measuring and using in the recipe.

→ How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown but the centers still look slightly underdone and soft, typically after 12-14 minutes at 350°F. They will continue to set as they cool on the baking sheet. Overbaking will result in dry cookies, so it's better to underbake slightly.

→ Can I substitute the pumpkin pie spice?

If you don't have pumpkin pie spice, you can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves. You could also use just cinnamon if you prefer a simpler flavor profile.

→ Do I need to chill the dough before baking?

While this recipe doesn't specifically call for chilling, you can chill the dough for 30 minutes if your dough seems too soft or sticky. Chilling will also enhance the flavors and result in slightly thicker cookies that spread less during baking.