As the leaves begin to turn and a crispness fills the air, our thoughts drift to cozy sweaters, crackles from a fireplace, and the comforting flavors of autumn. While pumpkin spice lattes may dominate the season, there’s a new contender for the ultimate fall treat that combines two beloved classics: the nostalgic campfire s’more and the quintessential pumpkin cookie. Get ready to bake a batch of Pumpkin S’mores Cookies—the perfect indulgence for a chilly evening and a surefire way to capture the spirit of the season.
Ingredients List
This recipe yields approximately 18–24 cookies, depending on size.
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup graham cracker crumbs (about 8–10 full graham cracker sheets)
- For the S’mores Filling:
- 1 ½ cups semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows
- Extra graham cracker squares for topping (optional)
Required Kitchen Tools
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small bowl for graham cracker crumbs
- Wire cooling rack
Step-by-Step Preparation Instructions
Follow these simple steps to create a cookie that’s as delightful to make as it is to eat.
- Prep Your Oven and Pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This is a crucial step to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set this mixture aside. This ensures the leavening and spices are evenly distributed throughout the dough.
- Cream the Sugars and Butter: In a separate large mixing bowl, use an electric mixer on medium-high speed to cream together the softened butter, granulated sugar, and light brown sugar. Beat for about 2–3 minutes, or until the mixture is light, fluffy, and a pale yellow color. This step incorporates air, which is key to a soft, chewy cookie.
- Mix in Wet Ingredients: Reduce the mixer speed to low. Beat in the large egg until just combined, then add the vanilla extract and pumpkin puree. Continue mixing until the pumpkin is fully incorporated and the mixture is smooth.
- Fold in Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until the flour streaks disappear. Be careful not to overmix, as this can lead to tough cookies.
- Add Graham Cracker Crumbs: Gently fold in the graham cracker crumbs with a spatula. This adds a subtle, nutty crunch that’s foundational to the s’mores flavor.
- Form the Cookies: Scoop rounded tablespoons of dough and roll them into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 9–11 minutes. The cookies should look set around the edges but still be slightly soft in the center.
- Add the S’mores Topping: Immediately after removing the cookies from the oven, sprinkle a generous amount of chocolate chips (about 1 tablespoon) and mini marshmallows (about 1 teaspoon) on top of each cookie.
- Toast the Marshmallows: Return the baking sheets to the oven for 1–2 minutes, or until the marshmallows are gooey and lightly golden brown. Keep a close eye on them, as they can burn quickly. Alternatively, you can use a kitchen torch for a perfectly toasted finish.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The marshmallows and chocolate will be very hot and sticky. If desired, you can press a small square of graham cracker into the melted topping for an extra touch of s’mores authenticity.
Helpful Tips for Making & Serving
- Don’t Use Pumpkin Pie Filling: While convenient, pumpkin pie filling contains added spices and sweeteners that will alter the flavor and texture of your cookies. Always use 100% pure pumpkin puree.
- The Right Consistency: Ensure your butter is truly at room temperature. If it’s too cold, it won’t cream properly. If it’s melted, the cookies will spread too much. The ideal temperature is about 68–72°F (20–22°C).
- Preventing Spreading: If your cookie dough feels too sticky or soft, you can chill it in the refrigerator for 30 minutes before baking. This will help them hold their shape.
- Serving Suggestion: These cookies are best served warm, just out of the oven, when the chocolate is melted and the marshmallows are still gooey. For a decadent dessert, serve with a scoop of vanilla ice cream.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For a fresh-baked taste, you can warm them in the microwave for 10–15 seconds before serving.
Approximate Nutritional Value
(Please note: These values are approximations and can vary based on ingredient brands and portion sizes.)
- Calories: 180–220 per cookie
- Total Fat: 10–12g
- Saturated Fat: 6–7g
- Cholesterol: 20–25mg
- Sodium: 120–150mg
- Total Carbohydrates: 22–25g
- Dietary Fiber: 1g
- Total Sugars: 15–18g
- Protein: 2–3g
Enjoy the Taste of Autumn
With their soft, spiced pumpkin base, melty chocolate, and toasted marshmallow topping, these Pumpkin S’mores Cookies are the quintessential fall treats you’ve been searching for. They offer a comforting twist on a classic, perfect for sharing with family and friends around a bonfire or simply enjoying with a warm mug of apple cider. The rich, aromatic flavors of pumpkin and spice blend seamlessly with the familiar joy of a s’more, creating a dessert that feels both new and nostalgic. So grab your apron, preheat your oven, and bring a little bit of autumn magic into your kitchen. Your taste buds will thank you.