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These soft Pumpkin S'mores Cookies mix the cozy pumpkin spice vibe with classic s'mores flavors for a chewy, comforting snack. Great for when you want a seasonal treat that’s full of surprises in every bite.
A playful spin on traditional s'mores, perfect any time you want some autumn comfort.
What You Need
- Light brown sugar: packed tightly to add sweetness and a bit of caramel flavor that brings out the pumpkin
- Mini marshmallows: for that classic gooey s'mores touch
- Salt: to lift the flavors and balance out the sweet
- Cinnamon and nutmeg: warm spices that make pumpkin treats unforgettable
- All-purpose flour: your cookie dough base. Fresh, airtight-stored flour works best for fluffiness
- Large egg: helps hold everything together and gives the cookies structure
- Baking powder and baking soda: team up to puff the cookies and make them tender
- Unsalted butter: softened so the cookies stay moist and rich. Using good butter really makes a difference
- Semi-sweet chocolate chips: melty chocolate bits that pair wonderfully with the spices
- Crushed graham crackers: add crunch and that signature s'mores flavor
- Vanilla extract: brings out deeper flavors and rounds off the sweetness nicely
- Granulated sugar: balances the sweetness and helps with texture
- Pumpkin purée: gives moisture plus that unmistakable fall touch. Use plain pumpkin, not pie mix, for best results
Step-By-Step Cooking
- Cool Down And Serve:
- Let the cookies rest on the sheet for 5 minutes to let the marshmallows firm up. Then move them to a wire rack. They’re best warm and gooey.
- Bake It:
- Drop spoonfuls onto a lined sheet, leaving some space to spread. Bake at 350 degrees Fahrenheit for around 10 to 12 minutes until edges get golden but the centers stay soft.
- Mix In S’mores Bits:
- Carefully fold in the mini marshmallows, chocolate chips, and crushed graham crackers to add that classic s’mores texture.
- Combine Wet And Dry:
- Add the flour mix to the wet stuff bit by bit, stirring just until mixed. Don’t overdo it; you want your cookies tender.
- Dry Ingredients:
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl. This spreads the leaveners and spices evenly.
- Wet Ingredients:
- Beat butter, brown sugar, and granulated sugar until fluffy and light. This adds air for soft cookies.
- Add Pumpkin And Extras:
- Mix in pumpkin purée, egg, and vanilla extract until smooth. The pumpkin brings moisture and flavor, while the spices will shine later.
A fun treat that blends two favorites into one delicious bite.
How To Keep Them Fresh
Keep these cookies in a sealed container at room temp for up to 4 days to keep them soft and tasty.
Switching It Up
Try swapping semi-sweet chocolate chips for white chocolate if you like things sweeter.
Best Things To Pair With It
Sipping chai tea or a spiced latte warms you up and powers up the cozy vibes.
Dig into these cozy Pumpkin S'mores Cookies whenever you want a comforting treat that feels like fall in every bite.
Frequently Asked Cooking Questions
- → Why do these cookies stay soft and chewy?
Using pumpkin purée with a mix of brown and white sugar keeps the dough moist and tender, plus mixing gently stops it from getting tough.
- → Can I swap pumpkin purée for something else?
Sure, you can try sweet potato puree or applesauce, but keep in mind it might change how they taste and feel.
- → What happens to the marshmallows while baking?
Mini marshmallows melt a bit in the oven, making gooey sweet spots that go great with the chocolate and crunchy graham crackers.
- → Do I have to chill the dough before baking?
It’s up to you. Baking right away makes soft cookies with nice edges, but chilling helps them keep their shape if you want.
- → How should I keep these cookies fresh?
Once cool, tuck them in an airtight box at room temp to keep them moist and soft for a few days.
- → How can I stop cookies from spreading too much?
Make sure butter’s room temp, don’t overmix the dough, and space the scoops well on the tray to hold their shape.