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Pumpkin s’mores cookies take the classic campfire treat to a whole new level with a seasonal twist. These cookies blend the rich, spiced flavors of pumpkin with gooey marshmallows, melted chocolate, and crunchy graham crackers.
Perfectly soft and bursting with flavor, pumpkin s’mores cookies are an irresistible treat that combines the best of fall and summer in every bite. Whether you’re looking to satisfy your sweet tooth or impress at your next gathering, they will surely be a crowd-pleaser!
Pumpkin S'mores Cookies
Soft and chewy pumpkin s'mores cookies packed with warm pumpkin spices, gooey marshmallows, melted chocolate, and crunchy graham crackers. These cookies perfectly combine fall flavors and a classic campfire treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs (about 4-5 graham crackers, crushed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Mix-Ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. The marshmallows should be slightly melted and the cookies should still be soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your pumpkin s'mores cookies with a cold glass of milk or a hot cup of cocoa!
Notes
Tips and Variations
- Extra Gooey: For an extra gooey texture, add a few more mini marshmallows on top of each cookie dough ball before baking.
- Spice It Up: Add more cinnamon or a dash of pumpkin spice for a stronger flavor.
- Graham Cracker Topping: Sprinkle additional graham cracker crumbs on top of the cookies before baking for extra crunch.
Storage
Store these pumpkin s’mores cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a zip-top bag for up to 3 months. Let them thaw at room temperature before serving to enjoy the best texture and flavor.
Conclusion
Pumpkin s’mores cookies are a delightful fusion of two beloved treats, bringing together the cozy flavors of fall with the nostalgic taste of a classic s’more.
Perfect for any occasion, these cookies are sure to satisfy both pumpkin lovers and s’mores enthusiasts alike. Easy to bake and even easier to enjoy, they’re the ultimate treat for when you’re craving something sweet and special.
Happy baking!
