Amazing Pumpkin S’mores Cookies: Pure Fall Bliss!

Get ready to fall in love with these amazing Pumpkin S’mores Cookies! Seriously, if you’re looking for that perfect bite that screams cozy autumn and happy campfires all at once, you’ve found it. I’m Anna Kowalska, and here at my little corner of the internet, I share tried-and-true homemade recipes that you and your family will absolutely adore. Everything I whip up is made with heart and flavor, born from years of experimenting in my own kitchen to create those perfect, crowd-pleasing treats.

These aren’t just any cookies; they’re a delightful mashup of everything we love about fall baking and classic s’mores fun. I’ve poured so much love and experience into perfecting this recipe, making sure every single cookie is packed with that comforting pumpkin spice and gooey, melty s’mores goodness. Trust me, these Pumpkin S’mores Cookies are going to be your new go-to for everything from after-school snacks to holiday cookie platters!

Gather Your Ingredients for Pumpkin S’mores Cookies

Alright, let’s get down to business! To make these magical Pumpkin S’mores Cookies truly shine, we need to start with some really good ingredients. It’s the little things, like using room-temperature butter and making sure your brown sugar is nicely packed, that really make a difference. And don’t even think about using canned pumpkin pie filling – we want that pure pumpkin flavor! We’ll also need some graham crackers broken up into little crunchy bits, melty chocolate chips, and of course, those delightful mini marshmallows. If you’re feeling extra festive, a tiny bit of orange food coloring can give them a fun pop, but it’s totally optional!

Essential Ingredients for Pumpkin S’mores Cookies

Here’s what you’ll need to round up to make these fantastic cookies:

• Unsalted Butter: 1 cup, make sure it’s softened to room temperature. This is super important for getting that perfect creamy texture when we mix it with the sugars.
• Brown Sugar: ¾ cup, packed. Using packed brown sugar gives the cookies that lovely chewy texture and rich caramel flavor. Light brown sugar works great here!
• Granulated Sugar: ¼ cup. Just a little bit of white sugar helps balance the sweetness and crisp up the edges just right.
• Pumpkin Puree: ½ cup. Make sure you grab 100% pure pumpkin puree, NOT pumpkin pie filling. The filling has added spices and sugar that we don’t need here.
• Large Egg: 1. This is our binder, making sure everything holds together beautifully.
• Vanilla Extract: 1 teaspoon. Because, well, vanilla makes everything better, right?
• All-Purpose Flour: 2 ¼ cups. Spooned and leveled is the best way to measure flour so you don’t end up with dry cookies.
• Baking Soda: 1 teaspoon. This is what gives our cookies their lift.
• Pumpkin Pie Spice: 1 teaspoon. This little blend is the heart of our fall flavor! You can buy it pre-made or mix your own with cinnamon, ginger, nutmeg, and cloves. Learn more about pumpkin pie spice.
• Salt: ½ teaspoon. Just a pinch to balance all those sweet flavors.
• Chocolate Chips: 1 cup. Semi-sweet is my go-to, but feel free to use milk chocolate or even dark chocolate if that’s your jam!
• Mini Marshmallows: 1 cup. These are going to get all gooey and delicious. If you want them to hold their shape a bit better, try using vegan mini marshmallows – they tend to be a bit firmer!
• Graham Crackers: 8 crackers, broken into small pieces. This adds that perfect s’mores crunch.
• Orange Food Coloring (Optional): 1 teaspoon. This is totally just for fun! It gives the cookies a nice subtle orange hue that matches the pumpkin. Use it sparingly; a little goes a long way.

Optional Toppings: If you want to take these cookies over the top, have some extra goodies ready:

• ½ Cup additional chocolate chips
• Extra mini marshmallows
• Crushed graham crackers

Crafting Perfect Pumpkin S’mores Cookies

Alright, let’s get these cookies into the oven! Baking is where the magic really happens, and with these Pumpkin S’mores Cookies, it’s all about getting that perfect balance of chewy, gooey, and slightly crisp. Don’t worry if the dough looks a little soft or has bits of marshmallow peeking out – that’s exactly what we want!

Step-by-Step Guide to Making Your Pumpkin S’mores Cookies

First things first, let’s get our oven preheated to 350°F (175°C). And grab a baking sheet, lining it with parchment paper makes cleanup a breeze and stops any sticky situations. Now, let’s get to mixing!

• In a big bowl, we’re going to cream together that softened butter with both the brown and granulated sugars. You want to beat them until they’re nice and fluffy – this is key for a tender cookie!
• Next, beat in the pumpkin puree, the egg, and that splash of vanilla extract until everything is smoothly combined. If you’re using that optional orange food coloring, now’s the time to add it and give it a good mix.
• In a separate, smaller bowl, whisk together your flour, baking soda, pumpkin pie spice, and salt. This makes sure all those dry ingredients are evenly distributed, so you don’t get a pocket of baking soda or spice.
• Now, gradually add those dry ingredients into your wet pumpkin mixture. Mix them until they’re *just* combined. Seriously, don’t overmix here! Overmixing develops the gluten too much, and we want soft, chewy cookies, not tough ones. A few streaks of flour are totally fine.
• This is the fun part! Gently fold in your chocolate chips, mini marshmallows, and those yummy broken graham cracker pieces. Be gentle so you don’t mash everything up too much.
• Grab a rounded tablespoon of dough for each cookie and drop them onto your prepared baking sheet, leaving a couple of inches between them so they have room to spread.
• For that extra s’mores oomph, press a few more chocolate chips, marshmallows, or graham cracker bits right on top of each cookie dough ball. They’ll look extra inviting!
• Pop them into your preheated oven and bake for about 12 to 14 minutes. You’re looking for the edges to be a beautiful golden brown, but the center should still look a little soft and underbaked. That’s how you get that perfect chewy texture!
• Once they’re out of the oven, let the cookies hang out on the baking sheet for a few minutes. They’re delicate when they’re hot, so giving them a moment to firm up is important. Then, carefully transfer them to a wire rack to cool completely.

Tips for Extra Special Pumpkin S’mores Cookies

Want to make these even more amazing? Here are a few little tricks I’ve learned along the way. If you find your marshmallows are melting away too much, try using vegan mini marshmallows – they tend to hold their shape a bit better during baking! And if you do decide to use that orange food coloring, remember that a little goes a super long way. You just want a subtle hint of color, not a neon orange cookie. Also, don’t skip that short cooling period on the baking sheet; it really helps these cookies hold together, especially with all those gooey marshmallows.

Why You’ll Love These Pumpkin S’mores Cookies

Seriously, these cookies are a game-changer for fall baking! You’re going to adore them because:

• They’re the ultimate cozy fall treat, perfectly blending warm pumpkin spices with that nostalgic campfire s’mores flavor.
• You get that amazing soft and chewy cookie texture, loaded with gooey melted marshmallow, rich chocolate, and a satisfying crunch from the graham crackers.
• They’re surprisingly quick and easy to whip up, making them perfect for when you need a delicious treat without a ton of fuss.
• They’re just plain fun! These festive cookies are ideal for autumn get-togethers, Halloween parties, or just a special weeknight dessert.

Essential Equipment for Baking Pumpkin S’mores Cookies

To whip up these delightful cookies, you’ll want to have these basics ready in your kitchen. Having everything handy makes the baking process so much smoother! You’ll need a couple of baking sheets, and definitely some parchment paper to make cleanup a breeze. Grab at least one large mixing bowl and a medium one, plus an electric mixer (either a handheld or a stand mixer works fine). A good whisk, a sturdy spatula, and your trusty set of measuring cups and spoons are also essential. Oh, and don’t forget a wire cooling rack for letting those beauties cool down perfectly!

Ingredient Notes & Substitutions for Pumpkin S’mores Cookies

Let’s chat about some of these ingredients for a sec, because sometimes you might need a little tweak! First off, that pumpkin puree? Make absolutely sure it’s 100% pure pumpkin – the stuff in the can that’s just pumpkin, no added spices or sugar. If you accidentally grab pumpkin pie filling, your cookies will taste way too sweet and not quite right. Baking soda is our leavener here, giving the cookies that perfect lift, so don’t swap it for baking powder unless you really know your baking science! Understand the difference between baking soda and baking powder.

Chocolate chips are pretty flexible. While semi-sweet is my favorite for that classic flavor, feel free to use milk chocolate for a sweeter cookie or dark chocolate if you like a bit of richness. No graham crackers? You could try digestive biscuits or even some crushed shortbread cookies for a different kind of crunch. And that orange food coloring? It’s totally optional! If you prefer to skip it, your cookies will still taste amazing. You could also try a tiny pinch of turmeric for a natural color boost, but use it very, very sparingly!

Frequently Asked Questions about Pumpkin S’mores Cookies

Got questions about these delicious Pumpkin S’mores Cookies? I’ve got answers!

Q1. Can I make these cookies ahead of time?

Oh, absolutely! You can totally make the dough a day in advance. Just wrap it up tightly in plastic wrap and store it in the fridge. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to make it easier to scoop, then proceed with the recipe. Baked cookies will stay fresh in an airtight container for about 3-4 days.

Q2. What can I use if I don’t have pumpkin pie spice?

No worries if you don’t have pumpkin pie spice on hand! You can easily make your own blend. Just mix together 1 teaspoon of cinnamon, ¼ teaspoon of ground ginger, ⅛ teaspoon of ground nutmeg, and a tiny pinch of ground cloves. That should give you the perfect warm fall flavor!

Q3. How do I prevent the marshmallows from burning?

Marshmallows can be a little tricky! The best way to prevent them from burning is to keep an eye on your cookies during the last few minutes of baking. If you see them starting to get too dark, you can loosely tent the baking sheet with aluminum foil. Also, pressing them gently into the dough before baking helps them melt more evenly into the cookie.

Q4. Are these cookies freezer-friendly?

Yes, they are! You can freeze baked cookies for up to 3 months. Make sure they are completely cooled first, then store them in an airtight container or freezer bag. For the best texture, let them thaw at room temperature. You can even pop them in a warm oven for a few minutes if you want that gooey marshmallow center again!

Nutritional Snapshot of Pumpkin S’mores Cookies

Now, let’s talk about the delicious details of what goes into these Pumpkin S’mores Cookies! Please keep in mind that these values are estimates and can change a bit depending on the specific brands of ingredients you use and how big you make your cookies. I always find it fascinating to see what’s packed into these tasty treats!

Serving Size:	1 cookie
Calories:	232kcal
Fat:	12g
Saturated Fat:	7g
Carbohydrates:	31g
Sugar:	18g
Protein:	2g
Sodium:	133mg

Storing and Reheating Your Pumpkin S’mores Cookies

These Pumpkin S’mores Cookies are best enjoyed fresh, but sometimes you just can’t eat them all at once, right? No worries! You can store them easily to keep that perfect texture. For the best results, keep them at room temperature in an airtight container. They’ll stay wonderfully soft and delicious for about 3 to 4 days.

If you want to bring back that wonderfully gooey marshmallow and melty chocolate center, reheating is your friend! You can pop a cookie in the microwave for just about 10-15 seconds. Or, for an even better melt, wrap them loosely in foil and warm them in a low oven (around 300°F or 150°C) for a few minutes. They’ll taste almost as good as when they first came out of the oven!

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