Pumpkin S’mores Cookies

If you’re searching for a cozy, fall-inspired treat that blends the nostalgic flavor of campfire s’mores with seasonal pumpkin spice, these Pumpkin S’mores Cookies are exactly what you need. Imagine chewy pumpkin-infused cookie dough bursting with melted marshmallows and crisp chocolate pieces, all dusted with warm spices and perfectly golden-baked. Whether you’re baking for a weekend gathering or craving something sweet and comforting, these cookies deliver that gooey, chewy goodness that will have everyone asking for seconds.

Why You’ll Love This Recipe

• Seasonal Bliss: Combines classic pumpkin spice flavors with the beloved s’mores elements for a unique autumn treat.
• Perfect Texture: Chewy cookies with melty marshmallows create an irresistible soft and gooey center.
• Simple Ingredients: Uses pantry favorites and fresh pumpkin puree for an easy yet impressive bake.
• Great for Sharing: Ideal for holiday parties, after-school snacks, or cozy nights by the fire.

Ingredients You’ll Need

The ingredients list for Pumpkin S’mores Cookies is both straightforward and thoughtfully chosen to ensure every bite hits that perfect balance of flavors and textures. Each component plays a crucial role, from buttery richness to the aromatic blend of spices and the gooey marshmallow magic.

• All-Purpose Flour: Provides the sturdy base to hold your cookie’s structure.
• Pumpkin Puree: Brings moisture, softness, and that classic fall flavor that defines the recipe.
• Pumpkin Pie Spice: Infuses warmth with cinnamon, nutmeg, and clove, enhancing the cookie’s seasonal charm.
• Baking Soda: Helps the cookies rise and become tender.
• Salt: Balances and highlights the sweeter ingredients perfectly.
• Unsalted Butter: Adds richness and a buttery flavor crucial for a melt-in-your-mouth experience.
• Brown Sugar: Creates a moist texture and deep caramel notes.
• Granulated Sugar: Provides slight crispness to the cookies’ edges.
• Vanilla Extract: Enhances the overall flavor and sweetness.
• Egg: Binds the dough and gives the cookies structure.
• Mini Marshmallows: The gooey surprise inside every bite.
• Chocolate Chips or Chunks: Melts perfectly to mimic classic s’mores chocolate.

Variations for Pumpkin S’mores Cookies

One of the best parts about this recipe is how easy it is to customize to fit your taste buds or dietary needs. Whether you want to add a nutty crunch or go dairy-free, these variations let you get creative while keeping the essence of Pumpkin S’mores Cookies intact.

• Nutty Delight: Fold in chopped pecans or walnuts for an added crunchy texture.
• Dairy-Free: Use vegan butter and dairy-free chocolate chips to make this recipe entirely plant-based.
• Spiced Up: Add a pinch of ground ginger or cardamom to deepen the spice profile.
• Gluten-Free: Substitute with a gluten-free all-purpose flour blend for a celiac-friendly treat.
• Extra Chewy: Swap out some of the granulated sugar for molasses for a richer chewiness.

How to Make Pumpkin S’mores Cookies

Step 1: Prep Your Ingredients

Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt so the dry ingredients are evenly combined and ready to mix into the wet ingredients.

Step 2: Cream Butter and Sugars

In a large bowl, beat unsalted butter, brown sugar, and granulated sugar until fluffy. This step is essential for that light crumb texture and ensures an evenly sweetened cookie.

Step 3: Add Wet Ingredients

Mix in the pumpkin puree, vanilla extract, and egg until fully incorporated. The pumpkin puree adds moisture and a natural sweetness that keeps the cookies soft.

Step 4: Combine Dry and Wet

Gradually fold the dry ingredients into the wet mixture. Make sure to stir just until combined to avoid overmixing, which could result in tougher cookies.

Step 5: Fold in S’mores Goodies

Gently stir in the mini marshmallows and chocolate chips. These melt during baking, creating those signature gooey pockets that make Pumpkin S’mores Cookies truly irresistible.

Step 6: Scoop and Bake

Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft. Avoid overbaking to keep that chewy texture.

Step 7: Cool and Enjoy

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps the melt-in-your-mouth texture set perfectly.

Pro Tips for Making Pumpkin S’mores Cookies

• Use Room Temperature Ingredients: This helps everything combine smoothly for an even dough texture.
• Don’t Overmix: Overworking the dough can make cookies dense and tough instead of soft.
• Watch the Bake Time: Remove cookies just as the edges turn golden to preserve that gooey marshmallow center.
• Chill the Dough: For thicker, chewier cookies, refrigerate the dough for 30 minutes before baking.
• Use Mini Marshmallows: They melt better and distribute evenly compared to large marshmallows.

How to Serve Pumpkin S’mores Cookies

Garnishes

Add a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of cinnamon sugar on top to elevate presentation and flavor before serving.

Side Dishes

Pair these cookies with a warm cup of spiced chai tea, creamy hot chocolate, or even a scoop of homemade vanilla ice cream for an indulgent fall dessert experience.

Creative Ways to Present

Serve on a rustic wooden board with mini jars of marshmallow fluff and chocolate spread for a fun DIY treat station that’s perfect for entertaining friends or family.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin S’mores Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. Separating layers with parchment paper prevents sticking and preserves their chewy texture.

Freezing

Freeze baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag to freeze for up to 2 months. Thaw at room temperature when ready to enjoy.

Reheating

Warm cookies briefly in a microwave for 10-15 seconds or in a low oven (300°F) for a few minutes to revive their soft, gooey texture and melted marshmallow magic.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor for Pumpkin S’mores Cookies.

What if I don’t have pumpkin pie spice?

You can easily make your own by mixing cinnamon, nutmeg, ginger, and cloves to mimic the warm, aromatic spice blend.

Can I substitute marshmallows with something else?

While marshmallows are key to the gooey texture, you could try using marshmallow fluff or even pieces of melty white chocolate for a twist.

How do I prevent the marshmallows from burning?

Baking at a moderate temperature and watching the cookies closely helps prevent marshmallows from burning while still getting that perfect melt.

Are these cookies suitable for freezing unbaked dough?

Yes, you can freeze scooped cookie dough balls on a baking sheet, then store them in a freezer bag. Bake directly from frozen, adding a couple of extra minutes if needed.

Final Thoughts

These Pumpkin S’mores Cookies are a delightful way to capture the spirit of fall with every bite. Warm, chewy, and packed with those nostalgic s’mores flavors elevated by pumpkin spice, this recipe is a perfect addition to your seasonal baking lineup. I can’t wait for you to try making them and sharing their cozy goodness with your favorite people!

Related Posts

• Apple Crisp Bars
• Beorn’s Honey Cakes
• Apple Cinnamon Snickerdoodle Cookies

Print