Irresistible Pumpkin S’mores Cookies Recipe for Fall Fun

Pumpkin S’mores Cookies are a delightful treat that combines the cozy flavors of fall with the classic charm of s’mores. Imagine biting into a soft, chewy cookie infused with pumpkin spice and gooey chocolate, all while the aroma of toasted marshmallows wafts through the air. It’s like autumn wrapped in a cookie. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

Now, picture this: it’s a chilly evening, and you’re gathered around a fire with friends. You pull out these Pumpkin S’mores Cookies, and suddenly everyone forgets their worries, diving into the deliciousness. delicious homemade applesauce The laughter and warmth of companionship make each bite even sweeter. spicy buffalo chicken dip Let’s dive into this recipe that’s perfect for cozy gatherings or just when you need a little pick-me-up.

Sharing these treats during Halloween got raving reviews from my friends, who declared them “the best cookies ever.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A staple for baking; ensure it’s fresh for best results.
• Canned Pumpkin Puree: Use 100% pumpkin puree, not pie filling, for authentic flavor.
• Brown Sugar: Adds moisture and rich sweetness; dark brown sugar deepens flavor.
• Granulated Sugar: Balances sweetness; adjust based on your taste preference.
• Baking Soda: Helps the cookies rise; don’t skip it for the perfect texture.
• Cinnamon and Nutmeg: Essential spices that bring warmth and depth to each bite.
• Chocolate Chips: Use semi-sweet or dark chocolate for a rich contrast against pumpkin.
• Marshmallows: Mini marshmallows work great; they melt perfectly within the cookie.
• Butter: Use unsalted butter for better control over saltiness in your cookies.
• Eggs: They bind everything together; room temperature eggs work best.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking throughout your cookies.

Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt until well combined. This step builds a solid flavor base.

Cream Butter and Sugars: In a large mixing bowl, cream together softened butter with brown sugar and granulated sugar until fluffy. nutritious apple grain bowl This usually takes about 3 minutes.

Add Pumpkin and Egg: Mix in canned pumpkin puree along with one egg until fully incorporated. The batter should look smooth and inviting.

Combine Wet and Dry Mixtures: Gradually add dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep your cookies tender.

Add Chocolate Chips and Marshmallows: Gently fold in chocolate chips and mini marshmallows using a spatula until evenly distributed throughout the dough.

Scoop onto Baking Sheet: Using a tablespoon or cookie scoop, drop dough balls onto lined baking sheets about 2 inches apart. They will spread while baking.

Bake to Perfection!: Place in preheated oven for 10-12 minutes or until edges are lightly golden but centers remain soft. Remove from oven and let cool on racks.

These Pumpkin S’mores Cookies will fill your home with mouthwatering aromas while bringing smiles to anyone lucky enough to try them! Enjoy each chewy bite as you channel those cozy fall vibes!

Tips

• Use fresh pumpkin puree for richer flavor. Fresh pumpkin elevates the taste, making it more vibrant and aromatic. I learned this after a friend’s suggestion, and wow, what a difference it made.
• Chill dough before baking. Chilling helps the cookies retain their shape while baking. The first time I skipped this step, I ended up with cookie blobs instead of cookies.
• Add chocolate chunks for extra decadence. Chocolate enhances the sweetness and adds a delightful texture. My family often requests these cookies with an extra handful of chocolate—it’s hard to say no!

Perfecting the Cooking Process

Start by mixing your dry ingredients before adding wet ones. This ensures even distribution and prevents clumping, leading to perfectly textured Pumpkin S’mores Cookies every time.

Add Your Touch

Feel free to swap out chocolate for butterscotch or peanut butter chips. You can also add a sprinkle of sea salt on top for an unexpected flavor kick that balances the sweetness beautifully. rich chocolate peanut candy.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. To reheat, pop them in the microwave for about 10 seconds to bring back that soft, gooey goodness.

I remember when I first baked these Pumpkin S’mores Cookies; my friends couldn’t get enough! They devoured them so quickly that I barely had a chance to take pictures.

FAQ

What is the best way to store Pumpkin S’mores Cookies?

Keep them in an airtight container at room temperature for maximum freshness.

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin works well but opt for pure pumpkin puree without additives.

How do I know when my cookies are done baking?

Cookies should be golden around the edges but soft in the center when done.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin S’mores Cookies

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• Author: Amelia
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

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Description

Pumpkin S’mores Cookies are the ultimate fall treat, blending the warm flavors of pumpkin spice with gooey chocolate and toasted marshmallows. These soft, chewy cookies are perfect for cozy gatherings or a sweet pick-me-up. With every bite, you’ll experience the delightful essence of autumn, making them a must-try during the chilly months.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup canned pumpkin puree (100% pure)
• 3/4 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup unsalted butter (softened)
• 1 large egg

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until combined.
3. In a large bowl, cream softened butter with brown sugar and granulated sugar until fluffy (about 3 minutes).
4. Mix in pumpkin puree and egg until smooth.
5. Gradually add dry mixture to the wet ingredients until just combined.
6. Fold in chocolate chips and mini marshmallows.
7. Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until edges are golden and centers are soft. Let cool on racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg