Pumpkin S’mores Cookies

Introduction

There’s something about baking during fall that feels like wrapping yourself in a cozy blanket on a chilly day. And when you combine two fall favorites—pumpkin and s’mores—it’s next-level deliciousness. Enter: Pumpkin S’mores Cookies. These are not your average cookies. They’re soft, chewy, packed with spiced pumpkin flavor, and loaded with gooey marshmallows and melty chocolate. My family can’t get enough of them. Every fall, we whip up a batch (or five) to share, and they disappear almost instantly. The mix of warm pumpkin spices with the nostalgic campfire flavor of s’mores is irresistible. Plus, who doesn’t love cookies that combine two iconic treats into one?

I first made these cookies on a crisp October weekend when I wanted to impress my family with something different. My kids love s’mores, and I had a can of pumpkin puree staring at me in the pantry, so I thought, why not combine them? The result? A cookie that’s not only packed with the best fall flavors but also screams comfort. Since then, it’s become a family tradition, and we bake these cookies every fall as we sip hot cider and carve pumpkins.

Why You’ll Love This Recipe

There are s many reason to love this Halloween Pumpkin S’mores Cookies:

• Easy to make: With basic pantry ingredients and minimal effort, you’ll have a batch of warm, gooey cookies ready in no time.
• Family-friendly: Perfect for kids, adults, and everyone in between. It’s a great recipe to involve the kids in!
• Fall vibes in every bite: The pumpkin, spices, chocolate, and marshmallow come together for the perfect seasonal treat.
• Deliciously chewy texture: These cookies stay soft and chewy, making them ideal for dunking in a glass of milk or enjoying with hot cocoa.
• Chocolate and marshmallows: The melted chocolate chunks and gooey marshmallows mimic the best parts of a s’more, all inside a cozy pumpkin cookie.

Preparation Time and Servings

Here are how to prepare and to serve the Cookies that you’ll like:

• Total Time: 30 minutes prep, 12 minutes bake time
• Servings: Makes 24 cookies
• Calories per serving: Approximately 190 calories per cookie

Ingredients

To create these delightful Pumpkin S’mores Cookies, you’ll need:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chunks
• 1 1/2 cups mini marshmallows
• 1/2 cup graham cracker crumbs

Step-by-Step Instructions

Here’s how to make your very own Pumpkin S’mores Cookies from scratch:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
3. Add the pumpkin puree, egg, and vanilla extract. Beat until the mixture is smooth and well combined. Don’t worry if it looks a little curdled; that’s just the pumpkin and butter mixing together.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. The dough should be thick but slightly sticky.
6. Fold in the chocolate chunks, mini marshmallows, and graham cracker crumbs. Stir until evenly distributed throughout the dough.
7. Scoop the dough onto the prepared baking sheets using a medium cookie scoop or about 2 tablespoons of dough per cookie. Space the cookies about 2 inches apart as they will spread slightly while baking.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set, and the tops are slightly golden. The marshmallows should be gooey and slightly toasted.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: 190
• Fat: 9g
• Carbohydrates: 26g
• Protein: 2g

How to Serve

These Pumpkin S’more’s Cookies are perfect for sharing! Here are a few ideas for serving them:

• Enjoy these cookies fresh out of the oven with a cold glass of milk.
• Serve as part of a dessert platter at a fall gathering or Halloween party.
• Pair with a hot drink like apple cider, hot chocolate, or pumpkin spice lattes for ultimate fall vibes.
• These cookies make a perfect afternoon snack while binge-watching Halloween movies or cozying up with a book.

Additional Tips

Here are a few tips to ensure Pumpkins S’mores Cookies turn out perfectly every time:

1. Use room temperature butter: This will help create a smooth, creamy base for your cookie dough.
2. Chill the dough if needed: If your dough feels too soft to handle, refrigerate it for 15-20 minutes before scooping.
3. Don’t overbake: These cookies are meant to be soft and chewy, so pull them out of the oven as soon as the edges are set.
4. Toast the marshmallows: For an extra s’mores-like effect, you can use a kitchen torch to lightly toast the marshmallows after baking.
5. Storage is key: Keep the cookies soft by storing them in an airtight container with a slice of bread to maintain moisture.

Recipe Variations

• Make it gluten-free: Use a gluten-free flour blend in place of the all-purpose flour and ensure your graham cracker crumbs are gluten-free.
• Add a touch of spice: If you love a little heat, try adding a pinch of cayenne pepper or ground ginger for a spicy twist.
• Dairy-free option: Swap out the butter for a plant-based alternative, and use dairy-free chocolate and marshmallows.
• Extra chocolatey: Use both semi-sweet and white chocolate chunks for a double chocolate version.
• Pumpkin spice overload: Add an extra 1/2 teaspoon of pumpkin pie spice if you’re a pumpkin spice fanatic!

Serving Suggestions

• Serve these cookies warm with a drizzle of caramel sauce or chocolate syrup for a decadent treat.
• Pair with hot drinks like chai lattes, pumpkin spice lattes, or hot cider for a cozy fall snack.
• Crumble these cookie over vanilla ice cream for a s’mores pumpkin sundae.
• Add these cookies to a holiday cookie tray alongside classic snickerdoodles and gingerbread cookies.

Freezing and Storage

These Cookies can be stored and frozen for later enjoyment:

• Storage: Keep these cookies in an airtight container at room temperature for up to 5 days. To maintain softness, place a slice of bread inside the container—it will help the cookies stay moist.
• Freezing: You can freeze the cookie dough balls before baking. Place them on a baking sheet to freeze, then transfer to a freezer-safe bag. When ready to bake, thaw for 10 minutes and bake as directed. You can also freeze the baked cookies for up to 3 months. Simply reheat in the oven at 300°F for 5-10 minutes until warmed through.

Special Equipment

To make this amazing Halloween Cookies, you’ll need a few handy tools:

• Cookie scoop: This ensures your cookies are uniform in size.
• Silicone baking mats or parchment paper: To prevent sticking and promote even baking.
• Wire cooling rack: Helps the cookies cool evenly without getting soggy bottoms.

How to Customize Your dessert

One of the things I love most about this recipe is how versatile it is. There are so many ways you can tweak it to suit your tastes or to use what you have on hand. Here are a few ideas to customize your Cookie

1. Add Some Nuts: If you love a little crunch, try adding chopped pecans or walnuts to the cookie dough. The nutty flavor pairs beautifully with the pumpkin and chocolate.
2. Mix in White Chocolate: While semi-sweet chocolate is my go-to, you can also swap it out for white chocolate chips. The sweetness of white chocolate complements the pumpkin spice flavor nicely.
3. Spice It Up: If you want an extra spicy kick, try adding a pinch of ground ginger or even a dash of cayenne pepper for some heat. These additions can give your cookies a unique flavor profile.
4. Drizzle with Caramel: For an extra indulgent touch, drizzle some warm caramel sauce over the cookies once they’ve cooled. This adds a luxurious sweetness and makes them even more irresistible.

FAQ Section

1. Can I make these cookies ahead of time? Yes! You can make the cookie dough up to 2 days in advance and refrigerate it until you’re ready to bake. Just be sure to let the dough soften a bit before scooping.
2. Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until smooth. Fresh pumpkin can add extra moisture, so you may need to adjust the flour slightly.
3. What if I don’t have mini marshmallows? No worries! You can cut regular marshmallows into smaller pieces, or even use marshmallow fluff swirled into the dough.
4. Can I make this recipe vegan? Yes, with a few swaps! Use plant-based butter, egg replacer, dairy-free chocolate, and vegan marshmallows to make these cookies fully vegan.
5. Can I freeze the dough? Absolutely! Scoop the dough into balls, freeze them on a tray, and transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

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Conclusion

These delicious Cookies combine the best of fall and summer into one cozy, delicious bite. Whether you’re enjoying them by a crackling fire or at a festive fall gathering, they’re sure to be a hit. I can’t wait to see how yours turn out! Be sure to snap a picture and tag me on Instagram—I’d love to see your take on this fun, seasonal treat. Happy baking!