Description
These Pumpkin S’mores Cookies combine the nostalgic flavors of campfire s’mores with cozy pumpkin spice, delivering chewy pumpkin-infused cookies filled with melted mini marshmallows and crisp chocolate pieces. Perfectly spiced and golden-baked, they are an irresistible fall treat ideal for gatherings, snacks, or cozy nights.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 Large Egg
Add-ins
- 1 cup Mini Marshmallows
- 1 cup Chocolate Chips or Chunks
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly combine the dry ingredients for easy mixing later.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. This creates a light crumb texture and ensures even sweetness.
- Add Wet Ingredients: Mix in the pumpkin puree, vanilla extract, and egg until the mixture is fully incorporated, adding moisture and natural sweetness for a soft cookie.
- Combine Dry and Wet: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently just until combined to prevent overmixing, which can toughen cookies.
- Fold in S’mores Goodies: Gently stir in the mini marshmallows and chocolate chips. These will melt during baking creating gooey pockets of sweetness.
- Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers remain soft. Avoid overbaking to preserve chewiness.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps the texture set perfectly with a melt-in-your-mouth feel.
Notes
- Use room temperature ingredients for smooth dough consistency.
- Don’t overmix the dough to avoid tough cookies.
- Remove cookies once edges turn golden to maintain gooey marshmallow centers.
- Chill dough for 30 minutes before baking to achieve thicker, chewier cookies.
- Mini marshmallows melt better and distribute evenly than large marshmallows.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin S’mores Cookies, Pumpkin Spice Cookies, Fall Cookies, Chewy Cookies, Seasonal Treat, Marshmallow Cookies, Chocolate Chip Cookies
