Description
These Pumpkin S’mores Cookies are a delightful fall treat. They combine the warm flavors of pumpkin and spice with gooey marshmallows and melty chocolate, all on a soft cookie base. Perfect for a fun baking project.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 cups chocolate chunks, divided
- 1 cup mini marshmallows
- 4–6 graham crackers, broken into ¼–½-inch rectangle pieces
Instructions
- Preheat oven to 350 °F and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a small bowl. Set aside.
- In a mixer bowl, beat butter, brown sugar, pumpkin puree, and vanilla on medium until combined (about 30 sec–1 min).
- Add dry ingredients and mix on medium-low until just combined; scrape sides as needed.
- Fold in most of the chocolate chunks, reserving ½ cup.
- Scoop dough into pucks (~2½-inch wide, ¾-inch thick). Nest graham cracker pieces on top, tucking mini marshmallows and reserved chocolate chunks between them.
- Bake for 14 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Create a “nest” with graham cracker pieces to help hold marshmallows and chocolate in place as the cookie spreads.
- Cookies are soft & gooey when warm—use a spatula to lift them gently.
- Store in an airtight container in a single layer in the fridge for 3–7 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American