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–+ servings

Pumpkin S’mores Cookies

These Pumpkin S’mores Cookies are a beginner-friendly treat that’s easy to make and packed with flavor. With my clear, step-by-step instructions, even first-time bakers can create cookies that look and taste amazing!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Baking, cookies
Servings 24 cookies
Calories 211 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree, store-bought or homemade
  • 1 large egg
  • 1 teaspoon vanilla extract, or ¼ teaspoon vanilla paste
  • 2 ¼ cups flour, GF blend, if preferred
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine salt
  • 1 cup semi-sweet chocolate chips, plus extra for decoration
  • 1 cup mini marshmallows, plus extra for decoration
  • 8 graham crackers, broken into small pieces (plus extra for topping)

Instructions
 

  • Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
  • Cream the butter and sugars: Beat butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
    ¾ cup brown sugar, ¼ cup granulated sugar, 1 cup unsalted butter
  • Mix in wet ingredients: Add pumpkin puree, egg, and vanilla extract. Stir until everything is well blended.
    ½ cup pumpkin puree, 1 teaspoon vanilla extract, 1 large egg
  • Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
    2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon fine salt
  • Mix wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring just until combined.
  • Fold in mix-ins: Gently mix in chocolate chips, marshmallows, and graham cracker pieces.
    1 cup semi-sweet chocolate chips, 1 cup mini marshmallows, 8 graham crackers
  • Scoop the dough: Drop tablespoons of dough onto the prepared baking sheet, adding extra toppings if desired.
  • Bake the cookies: Bake for 12–14 minutes, or until the edges are golden. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
  • Serve: Enjoy your pumpkin s'mores cookies at room temperature!

Notes

  • To Store. Keep in an airtight container at room temperature for up to 5 days.
  • Freeze Dough. Scoop dough balls onto a tray, freeze until firm, then store in a zip-top bag. Bake straight from the freezer, adding 1-2 minutes to the time.
  • Freeze Cookies. Once baked, cool completely, then freeze in layers separated by parchment for up to 3 months.

Nutrition

Calories: 211kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 133mgPotassium: 46mgFiber: 1gSugar: 11gVitamin A: 1041IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!