Pumpkin S'mores Cookies: A Fall Campfire Treat (Print Version)

Whip up Pumpkin S'mores Cookies! Chewy pumpkin spiced cookies loaded with chocolate and marshmallow. Your new autumn favorite for cozy evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Base Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp salt
04 - ½ cup (1 stick) unsalted butter, softened
05 - ½ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 1 large egg, room temperature

→ Pumpkin Spice Flavor Boosters

08 - ½ cup pumpkin puree (not pie filling)
09 - 1 tsp vanilla extract
10 - 2 tsp pumpkin pie spice

→ S'mores Stars

11 - 1 cup semi-sweet chocolate chips
12 - 1 cup mini marshmallows
13 - ½ cup graham cracker crumbs

→ Finishing Touches

14 - Extra mini marshmallows for topping (optional)
15 - Extra chocolate chips for topping (optional)

# Instructions:

01 - First things first, grab a medium bowl and whisk together your flour, baking soda, salt, and pumpkin pie spice. Give it a good whisk to make sure everything is evenly distributed. This is where I always forget to sift, and sometimes end up with a tiny lump of spice, but it usually bakes out, so don't fret too much! Just make sure there are no huge clumps, you know? It smells like autumn already, I love it.
02 - In a larger bowl, using either a stand mixer or a hand mixer, beat the room temperature unsalted butter with both the granulated and brown sugars until it’s light and fluffy. This usually takes about 2-3 minutes. Don't rush this step! It’s what gives your Pumpkin S'mores Cookies their tender texture. I once stopped too early and my cookies were a bit dense, oops, so keep going until it looks airy.
03 - Now, beat in the egg until it's just combined, then stir in the pumpkin puree and vanilla extract. The mixture might look a little curdled at this point, but don't panic! That’s totally normal. It smells amazing, like a pumpkin patch in a bowl. Just make sure everything is incorporated, scraping down the sides of the bowl as needed. This is where the magic starts to happen!
04 - Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten too much, which can lead to tough cookies. I've made this mistake so many times, ending up with hockey pucks instead of soft Pumpkin S'mores Cookies. Stop as soon as you see no more streaks of flour.
05 - Gently fold in the semi-sweet chocolate chips, mini marshmallows, and graham cracker crumbs. I like to do this by hand with a spatula to avoid crushing the marshmallows too much. It’s a bit messy, honestly, but seeing all those s'mores bits mixed in just makes me happy. Don't worry if some marshmallows poke out, they'll get perfectly toasted.
06 - Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, leaving a couple of inches between each cookie. Bake them until the edges are set and lightly golden, and the centers still look a little soft. They’ll firm up as they cool. The kitchen will smell heavenly, like a bonfire and pumpkin pie rolled into one. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy your warm Pumpkin S'mores Cookies!

# Notes:

01 - Don't overmix the dough, or you'll get tough cookies – a mistake I've made too many times!
02 - These Pumpkin S'mores Cookies freeze beautifully for a quick treat later, just wrap them tight.
03 - No graham cracker crumbs? Crushed biscoff cookies work surprisingly well, honestly.
04 - Serve them slightly warm with a glass of milk for the ultimate nostalgic vibe.

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - whisk
04 - spatula
05 - baking sheets
06 - parchment paper
07 - wire rack

# Nutrition (Per Serving):

Calories: 180-220
Total Fat: 8-12g
Total Carbohydrate: 25-30g
Protein: 2-3g

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