Pumpkin Smores Cookies
These delightful Pumpkin S'mores Cookies combine the warm flavors of pumpkin spice with the classic s'mores ingredients, creating a wonderful treat for autumn. Soft and chewy, they are perfect for enjoying with a glass of milk or hot cocoa.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or spoon
- 1 oven
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree Make sure to measure accurately to avoid excess moisture.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 cup mini marshmallows
- 1 cup milk chocolate chips Can be substituted with dark chocolate or white chocolate.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside.
- In another large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and continue to mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Stir in the graham cracker crumbs, mini marshmallows, and milk chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to measure the pumpkin puree accurately to avoid excess moisture in the dough.
You can substitute regular chocolate chips for dark chocolate or white chocolate for a different flavor profile.
Store leftover cookies in an airtight container at room temperature for up to 3 days.