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Pumpkin S'mores Cookies

Deliciously soft and chewy cookies that blend classic fall flavors with the beloved treat of s'mores, filled with chocolate, marshmallows, and graham cracker bits.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 Cup unsalted butter (at room temperature)
  • ¾ Cup brown sugar (packed)
  • ¼ Cup granulated sugar
  • ½ Cup pumpkin puree Fresh or canned
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon food coloring (orange, optional)
Dry Ingredients
  • 2 ¼ Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon pumpkin pie spice
  • ½ Teaspoon salt
Mix-Ins
  • 1 Cup chocolate chips
  • 1 Cup mini marshmallows
  • 8 pieces graham crackers (broken into small pieces)
  • ½ Cup additional chocolate chips, mini marshmallows, graham crackers (crushed) For topping

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
  3. Beat in the pumpkin puree, egg, and vanilla extract. Optionally add orange food coloring.
  4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
  7. Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
  8. Top with extra marshmallows, chocolate chips, or graham cracker pieces for aesthetics.
Baking
  1. Bake for 12 to 14 minutes until the edges are golden, but the center remains soft.
  2. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to one week. Freeze if needed, separating layers with parchment paper. Use fresh pumpkin puree for best flavor.