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Pumpkin Smores Cookies

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Pumpkin Smores Cookies are a festive fall dessert that combines soft pumpkin cookies with gooey marshmallows, melty chocolate, and crunchy graham cracker bits. Perfect for parties or cozy nights in, these cookies deliver nostalgic s’mores flavor with a seasonal twist.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 4 sheets graham crackers, roughly chopped (about 2/3 cup)
  • Optional: white chocolate chips
  • Optional: chopped pecans or walnuts
  • Optional: pumpkin spice blend (substitute for individual spices if preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (2-3 minutes).
  4. Stir in pumpkin puree, egg, and vanilla extract until smooth.
  5. Add dry ingredients to wet ingredients in two batches, mixing gently until just combined.
  6. Fold in chocolate chips, mini marshmallows, and graham cracker pieces with a spatula.
  7. Scoop dough by rounded tablespoons (or use a medium cookie scoop) onto prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set but centers are still soft. Marshmallows may puff and brown.
  9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For thicker cookies, chill dough for 30 minutes before baking. If dough is too sticky, add a tablespoon of flour.

Notes

For gooey centers, tuck extra marshmallows into the middle of each dough ball and press some on top before baking. Chill dough for thicker cookies. Use gluten-free flour and graham crackers for a gluten-free version. Dough is soft due to pumpkin; add flour if too sticky. Cookies taste even better the next day as flavors deepen.

Nutrition

Keywords: pumpkin cookies, smores cookies, fall dessert, party cookies, easy pumpkin recipe, autumn baking, marshmallow cookies, chocolate chip cookies

Find it online: https://hungermind.com/pumpkin-smores-cookies-recipe-easy-fall-dessert-for-parties/