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Pumpkin S’mores Cookies

Pumpkin S'mores Cookies – Your New Fall Favorite Delight

Indulge in Pumpkin S’mores Cookies, a delicious blend of pumpkin spice, chocolate, and marshmallows, perfect for your fall gatherings.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter room temperature
  • 1 cup Brown Sugar or coconut sugar for lower glycemic index
  • 1 cup Granulated Sugar can replace with sugar alternative
  • 1 cup Pumpkin Puree 100% pure, not pie filling
  • 1 large Egg or flax egg for vegan option
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour gluten-free flour can be used
  • 1 teaspoon Baking Soda ensure freshness
  • 2 teaspoons Pumpkin Pie Spice can substitute with individual spices
  • 1/2 teaspoon Salt
For the Add-Ins
  • 1 cup Chocolate Chips dark, semi-sweet, or white
  • 1 cup Mini Marshmallows vegan marshmallows as alternative
  • 1 cup Graham Crackers or crushed cookies/gluten-free
Optional Additions
  • 1 drop Food Coloring not essential for taste

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • spatula
  • Cookie scoop
  • Oven

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy for 2-3 minutes.
  3. Add the pumpkin puree, egg, and vanilla extract, mixing well for 1-2 minutes. Incorporate food coloring if desired.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
  6. Fold in the chocolate chips, mini marshmallows, and graham crackers evenly into the dough.
  7. Drop rounded portions of dough onto the baking sheet, spaced about 2 inches apart.
  8. Bake in the preheated oven for 12-14 minutes or until edges are golden brown and centers are soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 100mgIron: 0.5mg

Notes

Store your cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze unbaked dough for up to a year.

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