Irresistible Pumpkin S'mores Cookies for a Cozy Fall Treat

Course: Cookies

Cuisine: American

Keyword: Baking, cookies, Cozy Recipes, Desserts, fall treats, Pumpkin S'mores Cookies

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings: cookies

Calories: 150kcal

These Pumpkin S'mores Cookies are soft, chewy, and filled with nostalgic flavors, perfect for fall gatherings.

1 cup Unsalted Butter Provides rich moisture and flavor; swap for coconut oil for a dairy-free option.
1 cup Brown Sugar Adds sweetness and a hint of caramel; coconut sugar works as a substitute.
½ cup Granulated Sugar Sweetens the dough for a balanced flavor; avoid substitutions for best results.
1 cup Pumpkin Puree The star of the cookie, ensuring moisture and flavor; use 100% pure pumpkin, not filling.
1 Large Egg Binds everything together; for an egg-free version, try a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water).
1 teaspoon Vanilla Extract Enhances the cookie’s flavor; reach for pure vanilla for the best taste.
2 cups All-Purpose Flour Gives structure to the cookies; gluten-free flour can substitute for a different texture.
1 teaspoon Baking Soda Provides the lift these cookies need; no substitution is necessary.
1 teaspoon Pumpkin Pie Spice Infuses the batter with warm spices; individual spices like cinnamon or nutmeg can substitute.
½ teaspoon Salt Elevates all the flavors; essential for achieving good taste.

1 cup Chocolate Chips Add sweetness and texture; choose from semi-sweet, dark, or milk chocolate options.
1 cup Mini Marshmallows Contributes gooeyness and classic s'mores flavor; opt for non-melting vegan marshmallows if preferred.
1 cup Graham Crackers Offers crunch and flavor; gluten-free graham crackers are an alternative.

1 drop Orange Food Coloring Enhances visual appeal; use sparingly or completely omit if desired.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Beat in the pumpkin puree, large egg, and vanilla extract until well combined.
Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
Mix the dry ingredients into the wet mixture gradually, stirring until just combined.
Fold in the chocolate chips, mini marshmallows, and graham cracker pieces gently.
Scoop generous spoonfuls of dough onto the baking sheet, leaving about 2 inches between each dough ball.
Top each cookie dough ball with extra chocolate chips, marshmallows, and graham cracker pieces.
Bake for 12-14 minutes or until the edges are golden brown and the centers are still soft and puffy.
Cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For an extra indulgent touch, serve with a drizzle of chocolate.