Description
These Pumpkin S’mores Cookies combine cozy pumpkin spice, gooey marshmallows, and melty chocolate in a chewy cookie that’s perfect for fall. Easy to make and irresistibly delicious, they’re a nostalgic treat for gatherings or a cozy night in.
Ingredients
- 1 2/3 cups (200g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 2 teaspoons (5g) pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- 2/3 cup (115g) semi-sweet chocolate chips
- 1 cup (45g) mini marshmallows
- 1/2 cup (35g) graham cracker pieces, roughly broken
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and pumpkin pie spice until evenly combined.
- In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy, about 1 minute. Add pumpkin puree, egg yolk, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Do not overmix.
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces. Reserve a few marshmallows and chocolate chips to press on top of the cookies if desired.
- Using a medium cookie scoop (about 2 tablespoons each), scoop dough onto the prepared baking sheet, spacing cookies at least 2 inches apart. Press extra marshmallows and chocolate chips on top if desired.
- Bake for 10-12 minutes, or until edges are set and golden but centers are still soft. Marshmallows should be puffed and lightly toasted.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour carefully and avoid overmixing. Press extra marshmallows and chocolate chips on top before baking for a gooey, bakery-style look. If dough is sticky or your kitchen is warm, chill for 15-20 minutes before baking. Cookies freeze well both baked and unbaked. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 70
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, s'mores cookies, fall dessert, pumpkin s'mores, easy cookies, marshmallow cookies, chocolate chip cookies, autumn baking