Pumpkin S’mores Cookies
Chewy fall cookies that blend pumpkin, chocolate, marshmallows, and graham crackers for a festive autumn twist on the classic campfire treat.
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Cookie scoop or spoon
- Baking Sheets
- Parchment Paper
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers broken into pieces
- 1 tsp orange food coloring optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy (3–5 minutes).
- Mix in pumpkin puree, egg, vanilla, and optional food coloring.
- In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop dough into tablespoon-sized portions and place on baking sheets, spacing 2 inches apart.
- Press a few extra marshmallows, chocolate chips, and graham pieces on top of each dough ball.
- Bake 12–14 minutes until edges are golden and centers are soft.
- Cool cookies on a wire rack before serving.
Notes
Store cookies in an airtight container for up to 5 days. Freeze for up to 2 months for longer storage.