As the leaves turn golden and the air smells of cinnamon, there’s something truly magical about fall baking that brings joy to my heart. One delightful way to celebrate the season is with these Pumpkin S’mores Cookies, which blend the comforting flavors we crave during this time of year into a fun and easy treat. Crafted for family gatherings or cozy nights in, these cookies boast a soft, chewy texture that perfectly balances sweet pumpkin with gooey chocolate and delightful marshmallows. In less than 35 minutes, you’ll have a dessert that’s as beautiful as it is delicious, making it a perfect addition to your autumn repertoire. Are you ready to dive into the ultimate comforting treat this season? Let’s get baking!
Why Are Pumpkin S’mores Cookies So Irresistible?
Warm, Cozy Flavor: These Pumpkin S’mores Cookies beautifully fuse the rich essence of pumpkin with the nostalgic taste of s’mores, creating an unforgettable treat.
Quick and Easy: With just 35 minutes from start to finish, satisfying your sweet tooth has never been simpler.
Family-Favorite Appeal: Perfect for gatherings, they have the charm and comfort that appeal to both kids and adults alike.
Soft and Chewy Texture: Expect a delightful melt-in-your-mouth experience, thanks to the combination of marshmallows and chocolate chips nestled within.
Versatile Options: Feel free to mix things up—try them with butterscotch chips or a sprinkle of extra pumpkin spice for variety. If you’re in the mood for more pumpkin treats, check out these delicious Pumpkin Cupcakes Brown or our White Chocolate Pumpkin cookies!
Pumpkin S’mores Cookies Ingredients
For the Cookie Base
• Unsalted Butter – Provides richness and moisture; use at room temperature for easy creaming.
• Brown Sugar – Adds depth of flavor and moisture; light or dark brown sugar works interchangeably.
• Granulated Sugar – Contributes sweetness and texture; can be reduced if more brown sugar is preferred.
• Pumpkin Puree – Offers flavor and moisture; ensure it’s 100% pure pumpkin, not pie filling.
• Egg – Acts as a binder; substitute with a flax egg for a vegan option.
• Vanilla Extract – Enhances overall flavor; this ingredient is optional but highly recommended.
For Dry Ingredients
• All-Purpose Flour – Provides structure; can be swapped with gluten-free flour for a gluten-free version.
• Baking Soda – Acts as a leavening agent for a light texture.
• Pumpkin Pie Spice – Adds warmth through spices; substitute with cinnamon and nutmeg if desired.
• Salt – Enhances flavor; essential for balancing the sweetness.
For Mix-Ins
• Chocolate Chips – Provides sweetness and gooeyness; feel free to choose types like dark or white chocolate.
• Mini Marshmallows – Adds a chewy texture and s’mores flavor; vegan options are available.
• Graham Crackers – Introduces crunch for an authentic s’mores experience; can be replaced with crushed cookies.
Optional Enhancements
• Food Coloring (Orange) – Lets you jazz up the appearance; not necessary but adds a festive touch.
Step‑by‑Step Instructions for Pumpkin S’mores Cookies
Step 1: Prepare Baking Sheet
Preheat the oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure easy removal once baked. Make sure your oven rack is in the middle position for even baking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. The sugars should be fully incorporated, creating a creamy texture that’s ready for the next ingredients.
Step 3: Mix Wet Ingredients
Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. If you’re using food coloring for a festive touch, add that now too. Beat the mixture until everything is well combined and smooth, taking about 1-2 minutes. The batter should have a nice, velvety consistency, hinting at the delicious Pumpkin S’mores Cookies to come.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This helps evenly distribute the leavening agent and spices throughout the flour. Gradually mix the dry ingredients into the wet mixture, using a spatula or wooden spoon, until just combined. Avoid overmixing, as this keeps the cookies soft and chewy.
Step 5: Fold in Add-ins
Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers into the cookie dough. Use a spatula to evenly distribute these delightful morsels without breaking them down. This will create pockets of gooey goodness in your Pumpkin S’mores Cookies for enhanced flavor and texture.
Step 6: Shape Cookies
Using a cookie scoop or rounded tablespoon, drop dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. If desired, press in additional chocolate chips or mini marshmallows on top of the dough for an appealing look and extra toppings in each bite.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for 12-14 minutes. The edges should turn golden brown while the centers remain soft. Keep an eye on them towards the end of the baking time to ensure they don’t overbake, as they will continue to set while cooling.
Step 8: Cool
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This ensures your Pumpkin S’mores Cookies maintain their soft texture and prevents them from becoming too firm.
How to Store and Freeze Pumpkin S’mores Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, perfect for easy snacking.
Fridge: If you want to extend their life, your Pumpkin S’mores Cookies can be stored in the refrigerator for up to a week. Just make sure they’re in an airtight container to prevent them from drying out.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored for up to 4 months.
Reheating: To enjoy warm cookies, thaw in the fridge overnight, then reheat in the microwave for about 10-15 seconds, or warm in the oven at 350°F (175°C) for a few minutes.
Pumpkin S’mores Cookies Variations & Substitutions
Feel free to get creative with these Pumpkin S’mores Cookies to match your taste preferences and dietary needs!
- Gluten-Free: Use a gluten-free flour blend to enjoy the same texture without the wheat.
- Dairy-Free: Substitute unsalted butter with coconut oil or vegan butter for a dairy-free alternative.
- Vegan Option: Swap the egg for a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, letting it sit until thickened.
- Chocolate Twist: Replace chocolate chips with dark chocolate or add cocoa powder to the dry ingredients for a rich chocolate flavor.
- Extra Spice: Increase the pumpkin pie spice to amp up that cozy autumn flavor in every bite.
- Heavenly Butterscotch: Ditch the chocolate chips in favor of butterscotch chips for a sweet and buttery flavor that’s uniquely delicious.
- Crunchy Swaps: Crushed pretzels can substitute for graham crackers to add an unexpected salty crunch to your cookies.
- Ice Cream Pairing: Serve warm cookies alongside a scoop of vanilla ice cream for an indulgent treat that will wow your family and friends. For more delightful inspiration, check out our Pumpkin Cinnamon Roll recipe or our delicious Apple Pumpkin Streusel muffins!
What to Serve with Pumpkin S’mores Cookies
As the aroma of fresh-baked cookies fills your home, consider these delightful pairings to create a cozy, complete meal or snack experience.
- Ice Cream Sundae: A scoop of vanilla ice cream drizzled with chocolate syrup complements the warm, gooey flavors of the cookies perfectly.
- Hot Chocolate: Rich, creamy hot chocolate with whipped cream creates a comforting drink that pairs beautifully with the cookie’s sweet profile.
- Autumn Salad: A fresh salad with apples, walnuts, and feta adds a crisp, savory contrast to the sweet pumpkin cookies, balancing your palate.
- Spiced Chai: The warm spices in chai tea harmonize with the pumpkin pie spice in the cookies, enhancing a cozy autumn atmosphere.
- Caramel Sauce: Drizzling warm caramel sauce over the cookies elevates their sweetness, making each bite a decadent treat.
- Pumpkin Spice Latte: For coffee lovers, this classic fall beverage mirrors the flavors of the cookies and adds a comforting touch.
- Cheese Board: A platter of creamy brie, crunchy crackers, and tart fruits offers a savory balance to the cookies, perfect for gatherings.
- Maple Syrup: A light drizzle of maple syrup over the cookies can enhance their sweetness while adding a delightful new layer of flavor.
Expert Tips for Pumpkin S’mores Cookies
• Measure Correctly: Accurate measurement of ingredients, especially pumpkin puree, is crucial to maintain the right texture in your Pumpkin S’mores Cookies.
• Avoid Overmixing: Mix the dough until just combined to keep your cookies soft and chewy. Overmixing can lead to tough cookies.
• Use a Cookie Scoop: For even sizing and baking, use a cookie scoop to portion out the dough. This also gives a uniform appearance for your cookies.
• Cool on Wire Rack: Allow cookies to cool adequately on a wire rack. They might be delicate right out of the oven, so don’t rush!
• Store for Freshness: Keep your Pumpkin S’mores Cookies in an airtight container to preserve their softness. Enjoy them fresh, or store them for up to a week!
Make Ahead Options
These Pumpkin S’mores Cookies are perfect for meal prep enthusiasts! To save time on busy days, you can prepare the cookie dough up to 24 hours in advance. Simply follow the first six steps in the recipe, then scoop the dough onto a baking sheet lined with parchment paper and cover it tightly with plastic wrap or store it in an airtight container. For best results, refrigerate your cookie dough until you’re ready to bake. When you’re set to enjoy fresh cookies, just preheat the oven and bake them straight from the fridge, adding an extra minute or two to the baking time if needed. This way, you’ll enjoy warm, chewy Pumpkin S’mores Cookies that taste just as delightful as the day they were made!
Pumpkin S’mores Cookies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely, it’s essential to use 100% pure pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your Pumpkin S’mores Cookies.
How should I store leftover cookies?
For room temperature storage, keep your Pumpkin S’mores Cookies in an airtight container for up to 3 days. If you prefer them a bit longer, refrigerate them in a sealed container, where they’ll stay fresh for about a week.
Can I freeze these cookies?
Yes, you can freeze your Pumpkin S’mores Cookies! After baking and cooling, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 4 months. To enjoy, simply thaw them in the fridge overnight and pop them in the microwave for a few seconds to warm them up.
Why did my cookies spread too much?
If your cookies spread too much during baking, it could be due to using softened butter instead of room temperature. Ensure your butter is just the right consistency; too warm can lead to excessive spreading. Additionally, chilling the dough for about 30 minutes before baking can help maintain their shape, providing deliciously soft Pumpkin S’mores Cookies.
Are these cookies safe for pets or individuals with allergies?
If your pet has ingested any chocolate or ingredients they shouldn’t have, it’s best to consult your veterinarian. For those with dietary restrictions, many ingredients can be customized—like using a flax egg instead of a regular egg, or opting for vegan mini marshmallows and gluten-free flour. Always check individual ingredients for any allergy concerns.
Pumpkin S’mores Cookies: Cozy Fall Treats You Can't Resist
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat until well combined, about 1-2 minutes.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually mix into the wet mixture until just combined.
- Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Press in additional chocolate chips or mini marshmallows if desired.
- Bake for 12-14 minutes until edges are golden brown and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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