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–+ servings
Pumpkin S’mores Cookies

Pumpkin S'mores Cookies: Irresistibly Soft Fall Delights

Delight in the seasonal taste of Pumpkin S'mores Cookies, wonderfully soft and perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened at room temperature
  • 1 cup Brown Sugar Can be partially replaced with granulated sugar
  • 1 cup Granulated Sugar Substitute with more brown sugar if desired
  • 1 cup Pumpkin Puree Use 100% pure without additives
  • 1 large Egg For an egg-free version, use a flax egg
  • 1 teaspoon Vanilla Extract Optional but recommended
  • 2 cups All-Purpose Flour Gluten-free flour can be used
  • 1 teaspoon Baking Soda Ensure it’s fresh
  • 1 tablespoon Pumpkin Pie Spice Alternative spices can be used
  • 1/2 teaspoon Salt Balances sweetness
For the Mix-ins
  • 1 cup Chocolate Chips Any type or butterscotch chips
  • 1 cup Mini Marshmallows Can be omitted or replaced
  • 1 cup Graham Crackers Substitute with almond flour for gluten-free
  • Food Coloring Optional, adjust quantity as desired

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • parchment paper
  • Mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually mix this into the wet ingredients until combined.
  5. Fold in chocolate chips, mini marshmallows, and crushed graham crackers.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-14 minutes until edges are golden and centers are slightly underbaked.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 110mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days or in the fridge for up to a week. Freeze unbaked dough for up to a year.

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