Welcome to the Cozy World of Pumpkin S’mores Cookies!
Hello there, cookie lover! As the leaves change and fall makes its glorious entrance, there’s nothing quite like curling up with a plate of warm cookies. And today, I’m sharing a delightful recipe for Pumpkin S’mores Cookies that blends the comforting flavors of pumpkin spice with the gooey goodness of s’mores. Trust me, you’ll want to make these again and again!
Why You’ll Love These Cookies
These Pumpkin S’mores Cookies are the perfect combination of chewy and gooey, thanks to the fluffy marshmallows and melty chocolate. Plus, they’re packed with the delightful autumnal flavors of pumpkin and warming spices. They also make for a fantastic treat to share at fall gatherings, cozy nights in, or just to satisfy that sweet tooth of yours!
Health Benefits of Pumpkin and Spices
Did you know that pumpkin is not only delicious but also super nutritious? It’s packed with vitamin A, fiber, and antioxidants. This means that while you’re indulging in these cookies, you’re also getting some health benefits! And don’t forget about the spices—cinnamon and nutmeg not only add flavor but also have anti-inflammatory properties.
Fun Variations for You
- For a Fruity Twist: Add some dried cranberries or chopped pecans to the cookie dough. It will add an interesting texture and flavor!
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend. Just make sure your chocolate chips are gluten-free too!
- Less Sweet Version: If you prefer less sweetness, reduce the sugar or use unsweetened chocolate instead of regular chocolate chips.
Your Perfect Pumpkin S’mores Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
- Additional chocolate chunks for topping (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and graham cracker crumbs until everything is evenly distributed.
- Use a cookie scoop or tablespoon to drop balls of dough onto the baking sheet. Make sure to leave space between each cookie so they can spread out nicely!
- Press a few mini marshmallows into the tops and sprinkle some chocolate chunks if you’re feeling fancy.
- Bake in the preheated oven for about 12-15 minutes, until the edges are lightly golden. The centers should look slightly underbaked—that’s what we want for a chewy bite!
- Let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- If you’re up for it, broil the cookies for an additional 1-2 minutes to achieve that toasted marshmallow look, but keep a close eye on them to avoid burning!
Storage and Serving Tips
- These cookies are best enjoyed warm, but if you have leftovers (which is rare!), store them in an airtight container at room temperature for up to a week.
- For an extra treat, pop one in the microwave for a few seconds to warm it up before enjoying. It’ll taste like it just came out of the oven!
- If you want to freeze them, wrap each cookie in plastic wrap and then place them in a resealable bag. They’ll keep well for up to 3 months—perfect for when a cookie craving strikes!
Equipment Needed
Here’s a quick look at what you’ll need:
- A large mixing bowl for mixing the ingredients
- A whisk or electric mixer for creaming the butter and sugars
- A spatula for folding in the chips and crumbs
- A cookie scoop or tablespoon for portioning out the dough
- Parchement paper for lining your baking sheet
- An oven to bake your delicious creations!
Frequently Asked Questions
- Can I use canned pumpkin? Yes, canned pumpkin puree works perfectly! Just ensure it’s pure pumpkin and not pumpkin pie filling.
- What if I can’t find mini marshmallows? You can cut regular marshmallows into smaller pieces, or use chocolate chunks for a double chocolate experience!
- Are these cookies crispy or chewy? They are chewy, especially if you don’t overbake them. If you like a firmer cookie, bake a couple minutes longer.
- Can I make the dough in advance? Absolutely! You can chill the dough in the fridge for up to 3 days or freeze it for a few weeks. Just thaw before baking!
- How do I make them dairy-free? Substitute the butter with coconut oil or a dairy-free butter alternative, and choose dairy-free chocolate chips!
Let’s Connect!
So, are you ready to get baking? I can’t wait to hear how your Pumpkin S’mores Cookies turn out! Snap a pic and share it with me over on Pinterest or drop a comment below. Happy baking and enjoy those cozy flavors of fall!
