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Pumpkin S’mores Cookies: The Ultimate Fall Dessert Recipe

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★★★★★

4.5 from 75 reviews

These Pumpkin Smores Cookies combine the cozy flavors of fall with the classic campfire treat! Soft, pumpkin-spiced cookie dough is baked to perfection, then topped with gooey mini marshmallows, melty chocolate chips, and crunchy graham cracker crumbs for the ultimate seasonal dessert.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup pumpkin puree (not pumpkin pie filling)

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Toppings

  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups mini marshmallows
  • 1/2 cup graham cracker crumbs (about 7–8 graham crackers)

Instructions

  1. Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and light brown sugar together using a paddle attachment until the mixture is light and fluffy, which should take about 3 to 5 minutes.
  2. Add Vanilla and Egg: Add the vanilla extract and then the egg to the creamed mixture, beating until well combined. Scrape down the sides of the bowl to ensure even mixing.
  3. Incorporate the Pumpkin Puree: Mix in the pumpkin puree gently until just incorporated; avoid overmixing to keep the batter light.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly blended.
  5. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry mixture to the wet pumpkin mixture while mixing on low speed. Stir just until combined to prevent overworking the dough.
  6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step firms up the dough for easier handling and better texture.
  7. Preheat Oven and Prepare Baking Sheets: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
  8. Scoop the Dough: Use a tablespoon or small cookie scoop to place rounded portions of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
  9. Press in Chocolate Chips: Lightly press a few semi-sweet chocolate chips into the top of each dough ball to embed them partially.
  10. Bake the Cookies: Bake the cookies for 8 to 10 minutes until the edges turn lightly golden and the centers are set but still soft.
  11. Add Marshmallows and Graham Cracker Crumbs: Immediately after removing from the oven, sprinkle mini marshmallows and graham cracker crumbs generously over the top of each cookie.
  12. Broil Briefly (Optional): For toasted marshmallows, place the baking sheets under the broiler for 1 to 2 minutes. Keep the oven door slightly open and watch carefully to avoid burning.
  13. Cool and Enjoy: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing the toppings to set.

Notes

  • Do not use pumpkin pie filling, only pumpkin puree for best texture and flavor.
  • Chilling the dough ensures the cookies hold their shape and enhances flavor.
  • Broiling the marshmallows is optional but adds a delicious toasted finish reminiscent of classic s’mores.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Keywords: pumpkin cookies, smores cookies, fall dessert, pumpkin dessert, chocolate chip cookies, marshmallow cookies, graham cracker cookies, autumn treats

Find it online: https://cheflenacooks.com/pumpkin-smores-cookies-the-ultimate-fall-dessert-recipe/