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This pumpkin s'mores cookie recipe transforms traditional campfire flavors into a delectable fall treat. The combination of pumpkin, chocolate, marshmallows, and graham crackers creates an irresistible cookie that's perfect for autumn gatherings or whenever you're craving something sweet and comforting.
I first created these cookies for a backyard bonfire when it was too windy to make traditional s'mores. They were such a hit that they've become our signature fall dessert, with friends regularly requesting them from September through November.
Ingredients
- Unsalted butter Room temperature butter creates the perfect cookie texture and allows you to control salt content
- Brown sugar Adds moisture and a rich molasses flavor that complements the pumpkin
- Granulated sugar Provides essential sweetness and helps create crisp edges
- Pumpkin puree Use 100% pure pumpkin not pumpkin pie filling for authentic flavor
- Large egg Binds ingredients together and adds structure
- Vanilla extract Enhances all the flavors especially the chocolate and marshmallow
- All purpose flour Creates the perfect cookie structure use unbleached for best results
- Baking soda Provides the right amount of lift for a soft texture
- Pumpkin pie spice Adds warmth and depth look for fresh spice for maximum flavor
- Salt Enhances all flavors especially important with sweet ingredients
- Chocolate chips Semisweet works best but you can use milk chocolate for sweeter cookies
- Mini marshmallows Choose fresh marshmallows for best melting quality
- Graham crackers The classic s'mores element adds texture and honey flavor
- Orange food coloring Optional but creates festive appearance perfect for Halloween
Step-by-Step Instructions
- Preheat Oven
- Set your oven to 350°F and prepare your baking sheet with parchment paper. This temperature creates the perfect environment for cookies that are golden on the outside while maintaining a soft center. Parchment prevents sticking and helps with even browning.
- Cream Butter and Sugars
- In a large bowl beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture. This process typically takes about 3 minutes with an electric mixer. This step incorporates air which helps create tender cookies.
- Add Wet Ingredients
- Beat in the pumpkin puree egg and vanilla extract until fully incorporated. The mixture might look slightly curdled which is normal due to the water content in the pumpkin. If using orange food coloring add it now for an even distribution of color throughout the dough.
- Combine Dry Ingredients
- In a separate bowl whisk together the flour baking soda pumpkin pie spice and salt. Mixing these separately ensures they distribute evenly throughout the dough which prevents pockets of salt or baking soda in your finished cookies.
- Mix Wet and Dry
- Gradually add the dry ingredients to the wet ingredients mixing just until no flour streaks remain. Overmixing develops gluten which can make cookies tough so stop mixing as soon as everything is combined.
- Fold in Mix-ins
- Using a spatula gently fold in the chocolate chips mini marshmallows and graham cracker pieces. A gentle hand preserves the graham cracker pieces and prevents the marshmallows from breaking down too much before baking.
- Portion Dough
- Drop rounded tablespoons of dough onto your prepared baking sheet leaving about 2 inches between each cookie. These cookies will spread a bit during baking so proper spacing prevents them from merging together.
- Add Toppings
- Press additional marshmallows chocolate chips and graham cracker pieces into the top of each dough ball. This not only makes the cookies more visually appealing but ensures every bite contains the s'mores elements.
- Bake to Perfection
- Bake for 12 to 14 minutes until the edges turn golden but the centers remain soft. The cookies will continue cooking from residual heat after removal from the oven so it's better to slightly underbake than overbake.
- Cool Properly
- Allow cookies to rest on the baking sheet for 2 to 3 minutes before transferring to a wire rack. This brief resting period allows them to set up enough to move without breaking as they're quite delicate when hot.
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The mini marshmallows are truly the secret star of this recipe. I discovered through much testing that adding some inside the dough and pressing extras on top creates pockets of gooey sweetness that perfectly mimic the experience of biting into a freshly made s'more. My daughter always helps press the toppings into each cookie before baking claiming this special touch is what makes them magical.
Storage Tips
These pumpkin s'mores cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. The moisture from the pumpkin actually helps them remain soft longer than traditional cookies. For best results place a piece of bread in the container which will release moisture and keep your cookies perfectly soft.
For longer storage these cookies freeze beautifully. Place completely cooled cookies in a freezer safe container with parchment between layers and they'll keep for up to 3 months. Thaw at room temperature for about an hour before serving.
You can also freeze the unbaked dough for fresh cookies anytime. Scoop the dough onto a parchment lined baking sheet freeze until solid then transfer to a freezer bag. Bake from frozen adding 2 to 3 minutes to the baking time.
Ingredient Substitutions
If you need to make adjustments to this recipe there are several viable options. For a dairy free version substitute the butter with coconut oil or a plant based butter stick. The cookies will have a slightly different texture but will still be delicious.
No pumpkin pie spice? Make your own by combining 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. This homemade blend actually provides a more pronounced flavor than many store bought versions.
For a gluten free option substitute the all purpose flour with a 1 to 1 gluten free baking blend and use gluten free graham crackers. The texture may be slightly different but the flavor will remain outstanding.
Serving Suggestions
These cookies are versatile enough to be served in multiple ways. For an elevated dessert warm them slightly and serve with a scoop of vanilla ice cream for a decadent treat that highlights the contrast between warm cookie and cold creamy ice cream.
Create a fall dessert board with these cookies as the centerpiece surrounded by apple slices caramel dip and other autumn treats. The orange hue makes them particularly festive for Halloween or Thanksgiving gatherings.
For a cozy treat pair with hot apple cider or a pumpkin spice latte. The warm spices in both the cookies and drinks complement each other beautifully creating a perfect fall flavor experience.
Common Recipe Questions
- → How do I store pumpkin s'mores cookies?
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months by placing completely cooled cookies in a freezer-safe container with parchment paper between layers.
- → Can I make the cookie dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it sit at room temperature for about 30 minutes before scooping and baking. You can also freeze the dough balls for up to 3 months and bake them directly from frozen, adding 1-2 minutes to the baking time.
- → Why aren't my marshmallows staying intact in the cookies?
Regular mini marshmallows tend to melt into the cookie during baking. For more visible marshmallows, use vegan mini marshmallows which hold their shape better when heated. Alternatively, press additional marshmallows into the tops of the cookies immediately after baking for that classic s'mores appearance.
- → Can I substitute canned pumpkin pie filling for pumpkin puree?
No, don't substitute pumpkin pie filling for pumpkin puree. Pumpkin pie filling contains added sugars and spices that will throw off the balance of flavors and sweetness in the cookies. Always use plain pumpkin puree (100% pumpkin) for this recipe.
- → How do I prevent my cookies from spreading too much?
If your cookies are spreading too much during baking, try chilling the dough for 30 minutes before scooping and baking. Also make sure your butter isn't too warm - it should be room temperature but still slightly firm. Finally, check that your baking sheet is completely cool before placing a new batch of cookie dough on it.
- → What can I use instead of pumpkin pie spice?
If you don't have pumpkin pie spice, you can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, and a pinch of cloves. This will give you approximately 1 teaspoon of pumpkin pie spice substitute.