Pumpkin S’mores Cookies

Two things best define fall to me: pumpkins and campfires. The warming spices of pumpkin desserts pair perfectly with the toasty warmth a campfire brings. So I decided to pair pumpkin with the quintessential campfire treat: s’mores!

Innovation is born of necessity - and with a partial can of pumpkin in the fridge, I knew I needed to use it up with some extra pumpkin treats. I adapted my favorite chewy pumpkin cookie recipe with delicious s’mores mix-ins.

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Graham cracker chunks, mini marshmallows and chocolate chips inside bring together the s’mores vibe. To make the cookies more visually appealing, I have extra mix-ins to press into the cookies as soon as they are out of the oven.

These cookies are thick and chewy, with plenty of s’mores flavors accented by pumpkin flavors. If you can’t make it to a campfire this season, bake a batch of these cookies and cozy up on the couch!

Note: when scooping the cookies, ensure the marshmallows are inside the cookie dough - otherwise they will melt and spread out on the cookie sheet.


Pumpkin S’mores Cookies

Yields 24-30 cookies

Ingredients

  • 3 cups (375 g) flour

  • 1 tsp baking soda

  • 1 ½ tsp pumpkin spice*

  • 1 tsp cinnamon

  • ½ tsp salt

  • 15 tbsp butter, room temperature

  • 1 cup + 2 tbsp (235 g) dark brown sugar

  • ½ cup (100 g) sugar

  • 2 tsp vanilla

  • ½ cup (122g) pumpkin puree

  • 2 cups mini marshmallows

  • 3/4 cup (170 g) semi-sweet chocolate chips

  • 5 graham cracker sheets - crumbled into large chunks

*Pumpkin pie spice blend:

  • 3 tbsp cinnamon

  • 2 tsp nutmeg

  • 2 tsp ginger

  • 1 tsp allspice

  • 1 tsp cloves

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Instructions

  1. Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper and set aside.

  2. In a small bowl, whisk together flour, baking soda, spices and salt. Set aside.

  3. In a medium bowl, beat together butter and sugars until light and fluffy. Add vanilla and mix until incorporated.

  4. Add pumpkin puree and mix until well incorporated.

  5. Gently fold in the dry ingredients and mix until just combined.

  6. Stir in mini marshmallows, chocolate chips and graham cracker crumbles.

  7. Using a large cookie scoop, scoop batter onto prepared cookie sheets. Ensure mini marshmallows are contained in cookie dough, otherwise they will melt and spread out on the cookie sheet.

  8. Bake for 11-13 minutes, until the edges are set and the centers are slightly undone. When cookies are pulled from the oven and still warm, press extra chocolate chips and mini marshmallows on top to add extra flavor and decoration.

  9. Allow to cool 5 minutes on the cookie sheet before transferring to a wire rack to cool.

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Maple Bourbon Pecan Cookies

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Chewy Pumpkin Dark Chocolate Chip Brownies