There’s something magical about the aroma of freshly baked cookies wafting through the house, especially when they’re filled with the warm flavors of fall. As the leaves turn vibrant shades of orange and gold, I love to embrace the season with a treat that captures its essence: Pumpkin S’mores Cookies. These aren’t just any cookies; they are a delightful fusion of soft chewiness and gooey sweetness, each bite bursting with the comforting flavors of pumpkin, chocolate, and marshmallows.
Whether you’re gathering around a cozy fire with friends or looking to satisfy your sweet tooth after a long day, these easy-to-make cookies will become your go-to fall indulgence. Plus, their irresistible flavor is sure to impress anyone who takes a bite, making them an instant crowd-pleaser at gatherings or potlucks. So grab your apron, and let’s dive into baking a batch of these scrumptious Pumpkin S’mores Cookies that are perfect for any autumn occasion!
Why are Pumpkin S’mores Cookies so irresistible?
Irresistible Flavor: The blend of warm pumpkin spice and rich chocolate creates a sweet taste sensation that perfectly captures the essence of fall.
Gooey Goodness: Mini marshmallows melt into each cookie, adding a delightful, sweet gooeyness that complements the chewy texture beautifully.
Perfectly Soft: Each cookie boasts a soft and fluffy consistency, making them the ultimate comfort treat on chilly evenings.
Easy to Make: With simple ingredients and straightforward steps, these cookies are a breeze to whip up, even for beginner bakers.
Crowd-Pleasing Treat: They’re guaranteed to impress friends and family, making them ideal for gatherings and festive celebrations.
Pumpkin S’mores Cookies Ingredients
For the Cookie Base
- Unsalted Butter – Provides richness and moisture; ensure it’s soft for easy mixing.
- Brown Sugar – Adds depth and moisture; consider using light brown for a milder taste.
- Granulated Sugar – Enhances sweetness and structure; adjust according to your taste.
- Pumpkin Puree – A key player in these cookies, offering that delicious pumpkin flavor; always opt for pure pumpkin puree, not pie filling.
- Egg – Acts as a binder; one large egg does the trick.
- Vanilla Extract – Elevates the overall flavor; omit if you must, but it’s worth it!
- All-purpose Flour – Provides structure; feel free to swap with a gluten-free blend if needed.
- Baking Soda – Keeps the cookies light and airy; fresh is best for a good rise.
- Pumpkin Pie Spice – Adds that warm, cozy spice blend; you can substitute with individual spices like cinnamon or nutmeg.
- Salt – Balances the sweetness and enhances flavors.
For the Sweet Additions
- Chocolate Chips – Bring sweetness and richness; choose dark, semi-sweet, or even white chocolate for variations.
- Mini Marshmallows – Add gooey texture and sweetness; if you’re not a fan, feel free to leave them out.
- Graham Crackers – Introduce a delicious crunch and that S’mores flavor; crushed cookies can be a good alternative.
- Orange Food Coloring (optional) – Brightens the pumpkin color; use sparingly as it packs a punch.
These Pumpkin S’mores Cookies are not just a treat; they’re a celebration of fall flavors!
How to Make Pumpkin S’mores Cookies
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking for your delicious cookies.
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Cream together the softened unsalted butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy, creating a delightful base for your cookies.
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Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you’re using orange food coloring, add it now to achieve that beautiful pumpkin hue.
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Whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt in a separate bowl. This ensures that all your dry ingredients are evenly distributed for a perfectly textured cookie.
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Mix the dry ingredients gradually into the wet mixture, stirring just until combined. Take care not to overmix to maintain the softness in your cookies.
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Fold in the chocolate chips, mini marshmallows, and crushed graham crackers, ensuring each bite will be filled with gooey goodness and flavors of S’mores.
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Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to spread while baking.
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Top each cookie dough ball with extra chocolate chips, marshmallows, and graham cracker pieces for an irresistible finish that tempts both the eyes and taste buds.
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Bake for 12-14 minutes, or until the edges are golden and the centers remain soft and chewy. The delightful aroma will fill your home!
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Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack. This step prevents them from breaking apart since they are quite soft.
Optional: Enjoy warm with a scoop of vanilla ice cream for an extra indulgent experience.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pumpkin S’mores Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cookie dough up to 24 hours in advance; simply cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. If you’re planning further ahead, you can freeze the unbaked dough for up to 3 months—just scoop the dough onto a baking sheet and freeze until solid, then transfer to a zip-top bag. When you’re ready to enjoy these delicious cookies, bake them directly from frozen, adding an extra minute or two to the baking time. This way, you can treat your family to fresh, homemade Pumpkin S’mores Cookies with minimal effort!
What to Serve with Pumpkin S’mores Cookies?
These delightful cookies are perfect for elevating your fall gatherings with warmth and sweetness.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly balances the warm spices and chocolatey goodness in each bite. A match made in heaven!
- Hot Chocolate: The rich, chocolatey drink enhances the cozy vibe, especially on chilly evenings. Top it with whipped cream for extra indulgence.
- Caramel Sauce: Drizzle warm caramel over your cookies for a decadent sweet and salty contrast, enhancing their already delightful flavors.
- Cinnamon Apple Cider: The spiced sweetness of apple cider evokes autumnal feelings, creating a lovely combination that complements your cookie’s pumpkin notes beautifully.
- Salted Caramel Brownies: Pairing these cookies with fudgy brownies creates an irresistible dessert duo. The textures contrast deliciously, making every bite exciting!
- Maple Pecan Tart: This nutty and sweet tart adds sophistication to your dessert spread, while its maple flavor harmonizes beautifully with the cookies.
- Spiced Chai Tea: Serve these cookies alongside a comforting cup of chai to enhance the warming spices in both treats. The fragrant tea creates a cozy atmosphere.
- Milk: Sometimes the simplest pairings are the best! A tall glass of cold milk complements the soft, chewy texture and sweetness perfectly.
Expert Tips for Pumpkin S’mores Cookies
- Avoid Watery Puree: If using watery pumpkin puree, blot it with paper towels before mixing to prevent overly soft cookies.
- Choose Your Marshmallows: For shape-retaining marshmallows, opt for vegan mini marshmallows; they typically melt less than regular ones.
- Cool Carefully: Allow cookies to cool on the baking sheet for a few minutes to prevent them from breaking due to their soft texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to preserve the cookies’ chewy texture.
- Tip on Add-Ins: Feel free to customize by using dark, semi-sweet, or even white chocolate chips in your Pumpkin S’mores Cookies for a personalized touch.
Pumpkin S’mores Cookies Variations
Embrace creativity and make these delightful cookies your own with these fun twists!
- Dairy-Free: Substitute unsalted butter with coconut oil and use dairy-free chocolate chips for a vegan-friendly option.
- Nutty Delight: Add ½ cup of chopped walnuts or pecans into the batter for a crunchy texture and rich flavor.
- Spicy Kick: Introducing a pinch of cayenne pepper can spice things up, giving a warm backnote perfect for fall.
- Graham Cracker Twist: Try crushed chocolate graham crackers instead of regular ones for a double chocolate experience.
- Fruit Surprise: Fold in ½ cup of dried cranberries or chopped apples for a fruity touch that complements the pumpkin.
- Choco-Mallow Layers: Instead of mixing marshmallows into the dough, layer some on top during the last few minutes of baking for a melty finish.
- Cinnamon Sugar Dust: Before baking, sprinkle dough balls with a mix of cinnamon and sugar to add an extra sweet crunch.
- Gluten-Free: Use gluten-free all-purpose flour blend to make these cookies suitable for those avoiding gluten without sacrificing flavor.
Let your taste buds guide you as you explore these variations!
Storage Tips for Pumpkin S’mores Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and delicious flavor.
Fridge: If you want to extend their freshness, keep the cookies in the refrigerator for up to a week, ensuring they’re well-wrapped to prevent drying out.
Freezer: For longer storage, freeze baked Pumpkin S’mores Cookies for up to 4 months. Thaw at room temperature or microwave them briefly for a warm treat.
Dough Freezing: You can also freeze unbaked dough for up to a year. Simply portion out the dough, wrap each piece tightly, and bake from frozen, adding a couple of extra minutes to baking time.
Pumpkin S’mores Cookies Recipe FAQs
How do I select the right pumpkin puree?
Absolutely! For the best flavor, always opt for 100% pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices. Look for brands that use fine-quality pumpkins and check the label for any additional ingredients.
How should I store my Pumpkin S’mores Cookies?
Very simple! Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for about a week, ensuring they are wrapped properly to avoid drying out.
Can I freeze Pumpkin S’mores Cookies?
Sure! You can freeze baked cookies for up to 4 months. Allow them to cool completely, then place them in an airtight container or freezer bag. To enjoy, thaw them at room temperature or microwave for a few seconds. For unbaked dough, portion it into cookie balls, wrap tightly, and freeze for up to a year. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time.
What if my cookies turn out too soft?
Here’s a helpful tip: If you find the cookies are too soft, it may be due to using watery pumpkin puree. I recommend blotting any excess moisture from the pumpkin puree before adding it to your mixture. Additionally, be careful not to overmix your dough; this helps retain that wonderful chewy texture. You can also bake them slightly longer if needed, but keep an eye on the edges!
Can dogs eat Pumpkin S’mores Cookies?
Not really! While pumpkin is safe for dogs in moderation, the other ingredients in these cookies—like chocolate and sugar—are not safe and could be harmful. It’s best to treat your furry friend with plain, pure pumpkin instead.
Can I substitute any ingredients for dietary reasons?
Very much! You can swap the all-purpose flour for a gluten-free blend if desired. If you want to keep the cookies dairy-free, try using vegan butter or coconut oil instead of butter. For a different sweetener, you can use coconut sugar in place of brown and granulated sugar; just remember this may alter the texture a bit.
Pumpkin S’mores Cookies That Will Warm Your Fall Evenings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened unsalted butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. Add orange food coloring if desired.
- Whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Mix the dry ingredients gradually into the wet mixture, stirring just until combined.
- Fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball with extra chocolate chips, marshmallows, and graham cracker pieces.
- Bake for 12-14 minutes, until the edges are golden and centers remain soft and chewy.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.