Description
Delightfully soft and chewy Pumpkin S’mores Cookies combine the warm flavors of pumpkin spice with gooey marshmallows and rich chocolate chips, creating an irresistible autumn-inspired treat perfect for cozy gatherings or festive fall celebrations.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp pumpkin spice blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Sugars
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs One at a Time: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure an even blend and a smooth dough.
- Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until the wet mixture is fully combined and uniform in color and texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice blend, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Scoop the Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown while the centers remain soft and slightly underbaked for a chewy texture.
- Cool and Serve: Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, use canned pumpkin puree and not pumpkin pie filling to avoid excess sugar and spices.
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
- If mini marshmallows are unavailable, chop regular marshmallows into smaller pieces.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- To keep marshmallows from melting too much, add half during mixing and reserve the rest to sprinkle on top halfway through baking for a gooey topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin cookies, S'mores cookies, Fall desserts, Pumpkin spice cookies, Marshmallow chocolate cookies
