Description
Indulgent pumpkin s’mores cookies blend campfire nostalgia with autumn’s warmth, merging graham cracker crumbs, gooey marshmallows, and rich chocolate. These irresistible treats will transport you to cozy evening memories with each delightful bite.
Ingredients
Scale
Pumpkin and Chocolate:
- 1 cup semi-sweet chocolate chips
- 1/2 cup canned pumpkin puree
- 1 cup mini marshmallows
Cookie Base Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup crushed graham crackers
Spices and Leavening Agents:
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a creamy base by whipping softened butter with brown and granulated sugars until the mixture becomes airy and pale.
- Incorporate moisture and flavor elements by blending pumpkin puree, egg, and vanilla extract into the sugar mixture until thoroughly integrated.
- Craft the dry foundation by whisking flour, baking soda, baking powder, pumpkin pie spice, and salt in a separate mixing vessel.
- Merge wet and dry components by gradually introducing the flour mixture into the pumpkin base, stirring until just combined to maintain cookie tenderness.
- Enhance textural complexity by gently folding chocolate chips, mini marshmallows, and crushed graham crackers throughout the dough.
- Distribute cookie portions onto the prepared baking sheet, ensuring approximately 2 inches of separation to allow proper expansion during baking.
- Bake for 10-12 minutes, monitoring until cookie edges turn golden and marshmallows begin to melt and caramelize.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Customize marshmallow texture by chopping larger marshmallows into smaller pieces for more even distribution and melting throughout the cookie.
- Prevent sticky dough by chilling the mixture for 30 minutes before scooping, which helps maintain cookie shape and enhances flavor development.
- Swap graham crackers with gluten-free alternatives like almond flour crackers or crushed gluten-free vanilla cookies for celiac-friendly version.
- Experiment with spice levels by adjusting pumpkin pie spice or using freshly ground spices for more intense, complex flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg