Pumpkin S’mores Cookies
Soft and chewy pumpkin s’mores cookies packed with chocolate, gooey marshmallows, and graham cracker pieces—a cozy twist on the classic campfire treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup mini chocolate chips
- 1/2 cup chopped graham crackers
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Fold in chocolate chips, graham crackers, and marshmallows.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and tops look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooeyness, press a few marshmallows on top before baking.
- Don’t overbake—the cookies will continue to set as they cool.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Find it online: https://ukfinda.com/pumpkin-smores-cookies/