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.
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.