Bookmark
This hearty pumpkin s'mores cookie recipe combines the cozy flavors of fall with the nostalgic taste of campfire treats. The soft, chewy cookies packed with chocolate, marshmallows and graham crackers create an irresistible dessert that brings together the best of both worlds.
I first created these cookies during a rainy fall weekend when my family was craving both pumpkin treats and something reminiscent of summer campfires. The combination was such a hit that they've become our official autumn tradition ever since.
Ingredients
- Unsalted butter at room temperature creates the perfect cookie texture and rich flavor base
- Brown sugar adds depth and moisture while white sugar provides the classic cookie sweetness
- Pure pumpkin puree brings authentic fall flavor without being overwhelming
- Egg acts as a binder while adding richness to the dough
- Vanilla extract enhances all the other flavors in the cookie
- All purpose flour provides the perfect structure for these soft cookies
- Baking soda gives just the right amount of lift for a tender crumb
- Pumpkin pie spice adds warmth and complexity with its blend of cinnamon nutmeg and other spices
- Chocolate chips bring the classic s'mores chocolate element use semisweet for best flavor
- Mini marshmallows create pockets of gooey sweetness throughout the cookies
- Graham cracker pieces add authentic s'mores crunch and honey flavor
- Optional orange food coloring enhances the visual appeal for festive occasions
Step-by-Step Instructions
- Prepare Your Workspace
- Preheat your oven to 350°F and line baking sheets with parchment paper. Having everything ready before you start mixing ensures smooth preparation and prevents the cookie dough from sitting too long.
- Cream The Butter And Sugars
- Beat room temperature butter with both sugars until light and fluffy approximately 2 to 3 minutes. This crucial step incorporates air into the mixture creating a tender cookie texture. Make sure your butter is truly at room temperature not melted or too cold.
- Add Wet Ingredients
- Mix in pumpkin puree egg and vanilla until well combined. The mixture might look slightly curdled at this stage which is completely normal. If using orange food coloring add just a drop or two at this point.
- Combine Dry Ingredients Separately
- Whisk together flour baking soda pumpkin pie spice and salt in a separate bowl. Mixing these ingredients separately ensures they disperse evenly throughout the dough preventing pockets of salt or baking soda.
- Incorporate Dry Into Wet
- Gradually add the dry mixture to the wet ingredients mixing just until combined. Overmixing develops gluten which makes cookies tough so stop as soon as no dry flour is visible.
- Fold In The S'mores Elements
- Gently fold in chocolate chips marshmallows and graham cracker pieces. Use a light hand to maintain the texture and prevent the crackers from breaking down too much.
- Shape And Top The Cookies
- Scoop dough onto prepared baking sheets spacing them about 2 inches apart. Press additional marshmallows chocolate chips and graham cracker pieces on top of each dough ball for visual appeal and extra texture.
- Bake To Perfection
- Bake for 12 to 14 minutes until edges are golden but centers remain soft. The cookies will continue cooking slightly on the hot baking sheet after removal from oven.
- Cool Properly
- Let cookies cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack. This cooling period allows them to set up enough to move without breaking.
Bookmark
The mini marshmallows are truly what make these cookies special. I discovered that placing a few extra on top of each cookie dough ball before baking creates those beautiful toasted marshmallow spots that make everyone reach for seconds. My nephew once declared these "better than actual s'mores" which is high praise from a seven year old s'mores enthusiast.
Storage Tips
These pumpkin s'mores cookies maintain their freshness remarkably well. Store them in an airtight container at room temperature for up to 3 days or refrigerate for a week. Place parchment paper between layers to prevent sticking. The flavor actually deepens after the first day as the spices have time to meld together making them even more delicious.
Make Ahead Options
The cookie dough freezes beautifully for up to three months. Simply scoop individual portions onto a baking sheet freeze until solid then transfer to a freezer bag. When ready to bake add 1 to 2 minutes to the baking time no need to thaw. This is perfect for unexpected guests or satisfying late night cravings with freshly baked cookies in minutes.
Customization Ideas
These cookies welcome creative adaptations. Try white chocolate chips instead of semisweet for a sweeter profile. Add chopped nuts like pecans or walnuts for extra crunch. For a more pronounced pumpkin flavor increase the pumpkin puree to 3/4 cup and reduce butter by 2 tablespoons. During holiday season incorporate cinnamon chips or butterscotch chips for festive variations.
Your Questions Answered About This Recipe
- → Can you use pumpkin pie filling instead of pumpkin puree?
It's not recommended to substitute pumpkin pie filling for pumpkin puree in this recipe. Pumpkin pie filling contains added sugars and spices that would alter the flavor balance. Stick with 100% pure pumpkin puree for the best results and controlled sweetness.
- → How do you keep the marshmallows from completely melting?
For marshmallows that hold their shape better during baking, consider using vegan mini marshmallows which tend to maintain their structure when heated. Alternatively, you can press additional marshmallows onto the tops of the cookies in the last few minutes of baking.
- → Can these cookies be made ahead and frozen?
Yes! These cookies freeze beautifully. You can either freeze the unbaked cookie dough for up to a year or freeze the baked cookies for up to 4 months. Thaw overnight in the refrigerator before serving or gently warming.
- → What's the best way to store these cookies?
Store these cookies in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. Make sure they're completely cooled before storing to prevent condensation which could make them soggy.
- → Can I omit the orange food coloring?
Absolutely! The orange food coloring is completely optional and only adds visual appeal. It doesn't affect the flavor or texture of the cookies at all. The natural pumpkin already gives the cookies a lovely orange-brown hue.
- → What can I substitute for graham crackers?
If graham crackers aren't available, you can substitute digestive biscuits, vanilla wafers, or even crushed gingersnaps for a spicier flavor that complements the pumpkin. Any crisp, not-too-sweet cookie will work for the crunchy element.