Pumpkin S’mores Cookies
When the leaves turn crisp and the air smells like cinnamon, nothing beats a tray of pumpkin s’mores cookies fresh from the oven. Imagine gooey marshmallows melting into soft pumpkin spice dough, studded with graham cracker crunch and melty chocolate chips. These cookies bring the cozy magic of fall straight to your kitchen and they’re just as comforting as a cup of cocoa on a chilly night.
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup chocolate chips
- 1 cup mini marshmallows
- ½ cup crushed graham crackers
- Optional: orange food coloring
Instructions
- Cream softened butter with brown and granulated sugars until fluffy. Beat in pumpkin puree, egg, and vanilla. Add food coloring now if using.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gently fold into wet ingredients until just combined.
- Stir in chocolate chips, marshmallows, and crushed graham crackers until evenly distributed.
- Scoop tablespoons of dough onto a parchment-lined baking sheet. Press a few extra chocolate chips, marshmallows, and graham cracker bits on top of each cookie.
- Bake at 350°F for 12 to 14 minutes until edges are golden and centers are soft. Let cool on the tray before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days or refrigerate for 1 week. Freeze dough balls up to 1 year or baked cookies up to 4 months. For firmer marshmallows, use vegan mini versions. Don't overmix and let cookies cool on the tray for best texture.