Pumpkin S’mores Cookies Recipe
Introduction
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin with the classic chocolate and marshmallow s’mores treat. They’re perfect for fall gatherings or anytime you want a sweet, seasonal snack.
Ingredients
- 1 cup pumpkin puree
- 1 cup chocolate chunks or chips
- 1 cup mini marshmallows
Instructions
- Step 1: In a bowl, combine the pumpkin puree with your favorite cookie dough base until well mixed.
- Step 2: Fold in the chocolate chunks and mini marshmallows evenly throughout the dough.
- Step 3: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 4: Scoop the dough onto the baking sheet, spacing cookies about 2 inches apart.
- Step 5: Bake for 12-15 minutes, or until the cookies are set and lightly golden.
- Step 6: Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack.
Tips & Variations
- For extra gooey marshmallows, press a few more on top of each cookie before baking.
- Use dark or semi-sweet chocolate for a richer flavor.
- Add a teaspoon of cinnamon or pumpkin pie spice to enhance the fall taste.
- Substitute mini marshmallows with marshmallow fluff dollops if preferred.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to one week. Reheat briefly in the microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe and is the easiest option to use.
Do these cookies need to be refrigerated?
While they can be stored at room temperature for a few days, refrigeration will keep them fresh longer and help maintain their texture.
PrintPumpkin S’mores Cookies Recipe
These Pumpkin S’mores Cookies are a delightful fall treat combining the warm flavors of pumpkin with gooey marshmallows and melted chocolate, all baked into soft, chewy cookies perfect for cozy gatherings or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and pumpkin puree until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a smooth dough.
- Add Chocolate and Marshmallows: Fold in the chocolate chips and mini marshmallows gently, ensuring they are evenly distributed throughout the dough.
- Scoop and Shape: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and just beginning to turn golden, and the cookies look firm but soft in the center.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. The marshmallows will be soft and slightly melted, creating a perfect s’mores effect.
Notes
- For an extra gooey texture, press a few extra marshmallows and chocolate chips onto the top of each cookie before baking.
- Use fresh pumpkin puree for best flavor; canned pumpkin puree also works well.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pumpkin cookies, s’mores cookies, fall dessert, pumpkin recipe, chocolate marshmallow cookies
