Irresistible Pumpkin S’mores Cookies Recipe to Savor

There’s something magical about autumn, especially when you mix in the cozy, nostalgic flavors of Pumpkin S’mores Cookies. Imagine sinking your teeth into a soft, chewy cookie, bursting with the warm spices of fall and the gooey goodness of melted marshmallows and chocolate. perfect fall breakfast option It’s a treat that not only satisfies your sweet tooth but also warms your heart, evoking memories of campfires and crisp evenings spent under a blanket of stars. cinnamon-infused dessert option.

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These cookies are perfect for sharing with family and friends during pumpkin spice season or for enjoying all by yourself while binge-watching your favorite show. Trust me, one bite of these delectable delights will make you feel like you’ve just wrapped yourself in a fluffy pumpkin-flavored hug.

I still remember the first time I made these cookies for my family. My kids’ faces lit up as they took their first bites; it was pure joy wrapped in cookie form.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; make sure to sift it for a lighter texture.
• Pumpkin Puree: Use canned or homemade puree; just ensure it’s 100% pumpkin.
• Brown Sugar: Adds depth and moisture; dark brown sugar gives a richer flavor.
• Granulated Sugar: Balances out the brown sugar’s richness; use it for sweetness.
• Baking Soda: Helps the cookies rise; ensure it’s fresh for best results. For more inspiration, check out this Whole30 Cinnamon Apple Muffins recipe.
• Cinnamon and Nutmeg: These warm spices bring that cozy fall essence; don’t skip them!
• Chocolate Chips: Semi-sweet or milk chocolate works great—go wild! dairy-free dessert alternative.
• Mini Marshmallows: These little puffs add that classic s’mores element—be generous! mini dessert ideas for gatherings.
• Butter: Use unsalted butter; it enhances flavors without adding extra salt.
• Eggs: Bind everything together; room temperature eggs blend more easily.
• Vanilla Extract: A splash elevates the flavor profile significantly—don’t hold back!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven!: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients!: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well-combined. This ensures an even distribution of flavors.

Create Your Cookie Dough!: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Add pumpkin puree, egg, and vanilla extract; mix until smooth.

Add Dry Ingredients!: Gradually incorporate dry ingredients into the wet mixture; fold gently until no streaks remain. Be careful not to overmix—your cookies will thank you!

Add Chocolate Chips & Marshmallows!: Fold in chocolate chips and mini marshmallows until evenly distributed throughout the dough. The gooey marshmallows will create that signature s’mores texture.

Scoop & Bake!: Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheets about two inches apart. Bake for 10-12 minutes until edges are golden but centers are soft.

Let these delicious Pumpkin S’mores Cookies cool on a wire rack before enjoying them warm or at room temperature!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix dry ingredients first, then cream together butter and sugars. Finally, fold in the pumpkin puree before adding chocolate chips and marshmallows for an even distribution.

Add Your Touch

Feel free to swap in dark chocolate or add nuts for extra crunch. You can also experiment with spices like nutmeg or ginger if you want a little kick. Each variation brings something unique to the table.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to a week. For reheating, pop them in the microwave for 10-15 seconds to regain that gooey texture that makes them irresistible.

Baking these cookies reminds me of autumn afternoons spent with friends roasting marshmallows by a fire. The laughter mixed with sweet treats created memories that still warm my heart today. For more inspiration, check out this Blueberry Cream Cheese Muffins recipe.

FAQ

Can I use canned pumpkin for Pumpkin S’mores Cookies?

Absolutely! Canned pumpkin is convenient and works perfectly in this recipe.

How do I store Pumpkin S’mores Cookies?

Store these cookies in an airtight container at room temperature to keep them fresh.

What can I substitute for chocolate chips?

You can use white chocolate chips or even caramel pieces for a delightful twist!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Pumpkin S’mores Cookies

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• Author: deleciouscorner
• Total Time: 27 minutes
• Yield: Serves approximately 24 cookies 1x

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Description

Indulge in the warmth of autumn with these Pumpkin S’mores Cookies. With their soft, chewy texture and the delightful combination of spiced pumpkin, gooey marshmallows, and rich chocolate chunks, these cookies are a seasonal treat that evokes memories of cozy evenings. Perfect for sharing with loved ones or enjoying solo while binge-watching your favorite series, one bite will make you feel wrapped in a pumpkin-flavored hug.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup pumpkin puree (canned or homemade)
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup chocolate chips (semi-sweet or milk)
• 1 cup mini marshmallows
• ½ cup unsalted butter (softened)
• 1 large egg (room temperature)
• 2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and a pinch of salt.
3. In a large bowl, cream softened butter with brown sugar and granulated sugar until fluffy. Mix in pumpkin puree, egg, and vanilla extract until smooth.
4. Gradually add dry ingredients to the wet mixture; fold gently until fully combined.
5. Stir in chocolate chips and mini marshmallows until evenly distributed.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
7. Bake for 10-12 minutes until edges are golden but centers remain soft. Allow cooling on a wire rack.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (about 30g)
• Calories: 150
• Sugar: 10g
• Sodium: 65mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg