Irresistible Pumpkin S’mores Cookies to Delight Your Fall Days

As the leaves change and the air gets crisp, there’s nothing quite like baking to fill your home with warmth and comfort. This Pumpkin S’mores Cookies recipe is the perfect addition to your autumn baking repertoire. If you’re looking for something that combines gooey marshmallows, rich chocolate, and the warm, spicy goodness of pumpkin, you’re in for a treat! These cookies make an excellent snack for family gatherings or cozy evenings in. Plus, they’re easy to whip up, making them an ideal solution for busy days! You may also find Soft Chewy Vegan Pumpkin Cheesecake Cookies No Eggs useful.

Why You’ll Love These Pumpkin S’mores Cookies

These delightful cookies have everything you love about traditional s’mores but with a seasonal twist. Imagine biting into a soft, chewy cookie with hints of cinnamon and nutmeg, revealing ooey-gooey marshmallows and melty chocolate inside. Perfect for both kids and adults, these cookies are sure to be a hit!

Ingredients

To bake these scrumptious cookies, you will need:

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup butter, softened
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup chocolate chips
• 1 cup mini marshmallows

Baking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick.

2. Mix Wet Ingredients: In a large bowl, beat the softened butter with brown and granulated sugars until creamy. Add in the pumpkin puree and continue mixing until smooth.

3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix!

5. Add the Fun Stuff: Stir in chocolate chips and mini marshmallows. Just wait until the marshmallows bring that magic into your cookies!

6. Scoop and Bake: Drop spoonfuls of dough onto your prepared baking sheet, spacing them a couple of inches apart. Bake for 10-12 minutes, until the edges are lightly golden.

7. Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Pumpkin S’mores Cookies are bound to become a family favorite! If you need more pumpkin inspiration, check out these Pumpkin Spice Ghost Cookies for Halloween festivities.

Tips for Perfect Cookies

• Measuring Pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sugars, which can affect the cookie texture.

• Don’t Skip the Cooling: Allowing the cookies to cool on the baking sheet for a bit helps them set up and prevents them from breaking apart.

• Mix-In Variations: Feel free to switch it up! Adding crushed graham crackers can add that classic s’mores crunch.

Frequently Asked Questions

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking mix, and be sure to check that your chocolate chips and other ingredients are gluten-free.

How should I store leftovers?

Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, but chances are they won’t last that long!

Can I freeze these cookies?

Yes! You can freeze the dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding a little extra time to the baking process.

Conclusion

Baking these Pumpkin S’mores Cookies will fill your home with delightful aromas while pleasing everyone’s taste buds. They’re perfect for gathering around the kitchen table with family or sharing with friends at a fall gathering. For more delightful autumn recipes, you might enjoy visiting sites like Pumpkin S’mores Cookies – xoxoBella or Pumpkin Smores Cookies – A Classic Twist. Enjoy baking, and here’s to creating sweet moments in the kitchen!

Pumpkin S'mores Cookies

These soft and chewy cookies combine the gooey goodness of s'mores with the warm flavors of pumpkin, making them a perfect autumn treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert, Snack

Cuisine American, Autumn

Servings 24 cookies

Calories 150 kcal

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup butter, softened

Dry Ingredients

• 2 1/2 cups all-purpose flour Can substitute with a gluten-free baking mix.
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Add-Ins

• 1 cup chocolate chips
• 1 cup mini marshmallows

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, beat the softened butter with brown and granulated sugars until creamy. Add in the pumpkin puree and continue mixing until smooth.
• In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
• Stir in chocolate chips and mini marshmallows.

Baking

• Drop spoonfuls of dough onto your prepared baking sheet, spacing them a couple of inches apart.
• Bake for 10-12 minutes, until the edges are lightly golden.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, don't skip the cooling step to prevent the cookies from breaking apart. Consider adding crushed graham crackers for an extra s'mores crunch.

Keyword Cozy Treats, Dessert Recipes, Fall Baking, Pumpkin Cookies, S'mores Cookies