These Pumpkin S’mores Cookies are the perfect fall treat! They mix soft pumpkin cookies with gooey marshmallows and chocolate, bringing all the cozy vibes.
Who can resist the combo of pumpkin spice and s’mores? I like to make a big batch and share them with friends… or keep them all to myself! 🤫
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right flavor and sweetness. If you don’t have pumpkin puree, you can substitute it with applesauce for a similar texture—just reduce the sugar slightly since applesauce is sweeter.
Butter: Unsalted butter helps control the salt content. If you’re out of butter, you can use coconut oil or margarine. Just make sure they’re at room temperature for easy mixing.
Brown Sugar: I like using packed brown sugar for its rich flavor. If you don’t have any, you can substitute it by using granulated sugar but expect a slightly different taste and texture.
Chocolate Chips: Semi-sweet chocolate is my favorite for this recipe, but feel free to swap with milk chocolate or dark chocolate, depending on your preference. For a twist, try using butterscotch or peanut butter chips!
Marshmallows: Mini marshmallows work well, but if you can’t find them, cut regular marshmallows into smaller pieces. Just remember to keep an eye on them while baking to avoid burning.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
To get soft and chewy cookies, follow these simple tips. The first step is to ensure your butter is softened, not melted. This helps create the right texture.
- Don’t overmix the dough when adding dry ingredients. Mixing just until combined keeps cookies soft.
- Use a scoop to keep cookie size consistent. This helps them bake evenly.
- Don’t overbake! Take them out when the edges are set, and they look a little underdone in the center. They will continue cooking as they cool.
Lastly, letting them cool on the baking sheet for a few minutes will help them set perfectly without becoming too hard. Enjoy making these delightful cookies!
How to Make Delicious Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows (plus extra for topping)
How Much Time Will You Need?
Gather around 20 minutes for prep time and about 10-12 minutes for baking. Don’t forget to allow for a little cooling time afterward! Overall, you’re looking at roughly 30-35 minutes until you can enjoy these warm, gooey cookies.
Step-by-Step Instructions:
1. Preheat the Oven:
First, start by preheating your oven to 350°F (175°C). Then, line some baking sheets with parchment paper or silicone baking mats so your cookies won’t stick!
2. Cream the Butters and Sugars:
In a large bowl, mix the softened butter, packed brown sugar, and granulated sugar together. Use a hand mixer or a wooden spoon until the mixture is light and fluffy. This will add air to your cookies for that lovely texture!
3. Add the Pumpkin Mixture:
Add in the pumpkin puree, egg, and vanilla extract to the buttery goodness. Beat everything together until it’s well combined and smooth. You’re creating the base of your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until they are evenly mixed. This helps to evenly distribute the leavening agent.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, or your cookies may turn out tough!
6. Fold in the Fun Stuff:
Now, gently fold in the semi-sweet chocolate chips and mini marshmallows. You want them evenly distributed throughout the dough—you’ll love finding them in your cookies!
7. Scoop the Cookie Dough:
Scoop tablespoon-sized amounts of dough onto your lined baking sheets, spacing them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Pop the trays in the oven and bake for 10-12 minutes. Look for the edges to be set and the marshmallows on top to start to toast and turn golden brown.
9. Toasting the Marshmallows (Optional):
If you’d like them extra toasty, turn your oven to broil for an additional 1-2 minutes—just keep a close eye on them so they don’t burn!
10. Cool & Enjoy:
Once done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Storing the Cookies:
These cookies are best enjoyed warm, but they will stay delicious in an airtight container at room temperature for up to 3 days—if they last that long!
Now you have a delightful treat to share with friends and family (or keep all to yourself)! Enjoy your soft, pumpkin-spiced cookies that combine the cozy flavors of fall with classic s’mores goodness!
Can I Use Canned Pumpkin Puree?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices that could affect the cookies.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to use one that is designed for baking to achieve the best texture.
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough is super sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle when scooping the cookies onto the baking sheet.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap each cookie individually in plastic wrap and then in a freezer bag, where they’ll keep for up to 2 months!
