A Sweet Yet Spicy Treat Worth Your Time
There’s something undeniably comforting about cookies that blend the classic flavors of fall with a beloved treat like s’mores. Pumpkin S’mores Cookies are the perfect mashup that’s easy to whip up and even easier to devour. Imagine soft, chewy cookies with hints of pumpkin and warm spices, loaded with chocolate, gooey marshmallows, and crunchy graham cracker bits. Are you drooling yet? 🍪
Why Make This Recipe
Why settle for regular cookies when you can have the best of both worlds? Pumpkin S’mores Cookies not only bring the flavors of autumn into your kitchen but also satisfy your sweet tooth in such a unique way. They are:
- Perfect for sharing: Bring these to a potluck or a friend’s gathering, and you’ll be the talk of the town.
- Versatile: Great as a dessert, or just a sweet snack during your Netflix binge.
- Fun to make: More than just stirring—a little mix-in action keeps it interesting!
So, what are you waiting for? Let’s dive into how to make these delicious cookies!
How to Make Pumpkin S’mores Cookies
Making these cookies isn’t complicated, and you don’t need to be a baking pro to get it right. Here’s a simple step-by-step guide you can follow to create your fall-inspired masterpiece:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Seriously, don’t rush this part; it’s crucial for cookie texture!
- Beat in the pumpkin puree, egg, and vanilla extract. If you’re feeling fancy, add in some orange food coloring for that autumn vibe.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet ones. Just combine, don’t be an overachiever—nobody likes chewy cookies.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Yum!
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough on your baking sheet, leaving about 2 inches of space between each.
- Pop a few extra marshmallows, chocolate chips, or graham cracker pieces on top for presentation. It’s all about aesthetics, right?
- Bake for 12 to 14 minutes until the edges are golden, but the center remains soft (you want that gooey goodness!).
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. And voilà, you’ve got a batch of deliciousness!
Ingredients
Here’s what you’ll need to whip up these cookie delights:
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup additional chocolate chips, mini marshmallows, graham crackers (crushed)
How to Serve Pumpkin S’mores Cookies
To really enjoy these cookies, serve them with a glass of cold milk or maybe even a hot chocolate for that cozy vibe. You could also top a warm cookie with a scoop of vanilla ice cream if you’re feeling extra indulgent. 😍
How to Store Pumpkin S’mores Cookies
To keep your cookies fresh and fabulous, store them in an airtight container at room temperature for up to one week. If somehow (we won’t judge) you have extra, you could freeze them! Just make sure to separate layers with parchment paper so they don’t stick together.
Tips to Make Pumpkin S’mores Cookies
- Use fresh pumpkin puree for the best flavor. Canned is fine, but fresh is a game changer!
- Don’t skip the chilling step if you can. It helps to firm up the dough, making it easier to scoop.
- Want more gooeyness? Add mini marshmallows after baking and pop them back in the oven for a few seconds to melt.
Variation
Feel free to customize! You can swap out the chocolate chips for white chocolate or even add nut butter to the dough. Get creative and explore what flavors scream “fall” to you.
FAQs
Can I make these cookies gluten-free?
Totally! Just substitute regular flour with a gluten-free blend that you love.
What kind of pumpkin should I use?
Canned pumpkin puree works perfectly, but if you’re feeling adventurous, use fresh roasted pumpkin. Just make sure to puree it well.
Why are my cookies flat?
Flat cookies usually mean too much fat or not enough flour. When in doubt, keep the butter at room temperature and don’t skip the flour.
So what are you waiting for? Dive into fall baking with these Pumpkin S’mores Cookies, and watch them disappear in no time! 🍂✨
Pumpkin S'mores Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract. Optionally add orange food coloring.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Top with extra marshmallows, chocolate chips, or graham cracker pieces for aesthetics.
- Bake for 12 to 14 minutes until the edges are golden, but the center remains soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.