Pumpkin S’mores Cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24
Ingredients:
1 Cup unsalted butter at room temperature
¾ Cup brown sugar packed
¼ Cup granulated sugar
½ Cup pumpkin puree
1 egg large
1 Teaspoon vanilla extract
2 ¼ Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
½ Teaspoon salt
1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers broken into small pieces
1 Teaspoon food coloring orange, optional
Optional Toppings:
½ Cup chocolate chips
mini marshmallows
graham crackers crushed
Directions:
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each one.
Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the pumpkin s’mores cookies at room temperature.
Notes:
Non-melting marshmallows: If you like marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows, which tend to hold their shape when heated.
Orange food coloring: A little goes a long way. This is an optional ingredient, but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them onto a wire rack to finish cooling completely.
Substitutions and Variations:
Chocolate chips: You might want to use white chocolate chips or chocolate chunks instead of semi-sweet chocolate, or swap the pumpkin spice for individual spices.
Marshmallows: Perhaps you aren’t keen on marshmallows, in which case just omit them from the chewy pumpkin cookies recipe and add some extra chocolate chips in their place.
Sugar: You can use some white and some brown sugar or stick to one or the other.
How to Store S’mores Cookies with Pumpkin:
Store: The cookies will keep for 2 or 3 days in an airtight container at room temperature. They will keep for up to a week if refrigerated.
Freeze: You can either freeze the unbaked cookie dough for up to a year, or the baked cookies for up to 4 months.
Thaw: Thaw them overnight in the refrigerator.
Reheat: You can warm them back up in a pan on the stove.
Pumpkin S’mores Cookies FAQs:
Can you use pumpkin pie filling instead of pumpkin puree?
No, these two are not interchangeable in pumpkin s’mores cookies. Pumpkin pie filling is spiced and sweetened, while pumpkin puree should be 100% cooked, pureed pumpkin. You can use canned pumpkin or make your own for this fall treat.
Can you serve them warm?
If it’s been a day or so, you might want to zap the cookies in the microwave for a few seconds before serving to get the chocolate chips and mini marshmallows nice and gooey again. That way, they will taste like you just baked them.
Nutritional Facts:
Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1041IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
Recipe courtesy of XOXO Bella.com