Amazing Pumpkin Smores Cookies: 10 Delightful Bites
These Pumpkin S’mores Cookies blend the gooey, toasted marshmallow essence of classic s’mores with the warm, spiced notes of pumpkin that define fall baking. They are soft in the center, slightly crisp at the edges, with melted chocolate and gooey marshmallows peeking through golden cracks, offering a nostalgic bridge between summer campfires and autumn harvest traditions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup pumpkin purée
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- 1 cup crushed graham crackers
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin purée, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve warm.
Notes
- These cookies freeze well for up to 2 months.
- Reheat cookies in the microwave for 10–12 seconds to bring back the gooey s’mores texture.
- Use real pumpkin purée (not pumpkin pie filling) for the best flavor.
- For extra gooey marshmallow centers, press a few additional mini marshmallows into the top of each cookie before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
Find it online: https://tastysizzle.com/pumpkin-smores-cookies/