These Pumpkin S’mores Cookies combine the best of fall flavors with gooey chocolate and marshmallows. They’re soft, chewy, and oh-so-delicious!
Honestly, who can resist a cookie that tastes like a campfire treat? I love them warm out of the oven with a glass of milk—pure happiness! 🍪🥛
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling, as it has added sugars and spices. If you can’t find it, you could also use homemade puree made from roasted pumpkin.
Sugars: I love the mix of granulated and brown sugar for flavor depth. If you’re watching sugar intake, feel free to reduce the granulated sugar or swap in coconut sugar for a healthier option.
Butter: Unsalted butter is best for controlling salt levels. However, you can use softened coconut oil for a dairy-free version, which adds a hint of flavor!
Flour: All-purpose flour is standard, but consider gluten-free flour blends if needed. Just check if the blend includes xanthan gum to help with texture.
Chocolate Chips: While semisweet is my go-to, dark chocolate or even white chocolate can work well too! If you’re vegan, look for dairy-free chocolate chips.
Marshmallows: Mini marshmallows are ideal for this recipe, but feel free to use large marshmallows cut into thirds. They add fun gooeyness and some extra texture!
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is crucial for light, fluffy cookies. Here are steps to get it right:
- Use softened butter, not melted, for the best texture.
- In a large bowl, beat the butter and sugars together. Start slow to blend, then increase the speed.
- Mix until the mixture is light in color and fluffy—this usually takes 3-5 minutes. Scrape the sides of the bowl to ensure everything is blended evenly.
- The air bubbles you create help the cookies rise, leading to a lighter, better crumb!
With these tips, you’ll have a great foundation for delicious Pumpkin S’mores Cookies. Happy baking!
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 12-15 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet. So, expect around 30-40 minutes total from start to delicious finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your cookies bake evenly right from the start. Also, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, place the softened butter, granulated sugar, and brown sugar. Using a mixer or a whisk, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes. It helps to incorporate air, making your cookies soft and delightful!
3. Mix in the Wet Ingredients:
Add the pumpkin puree, egg, and vanilla extract to your creamed mixture. Beat everything together until it’s thoroughly combined and nice and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. This helps distribute the baking soda and spices evenly throughout the cookies.
5. Mix It All Together:
Gradually add the dry ingredient mixture to your wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold In Chocolate and Marshmallows:
Now, gently fold in the chocolate chips and 1 cup of mini marshmallows. This is where the gooey goodness starts to shine!
7. Form the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Add Extra Marshmallows:
To make the top extra special, press a few extra mini marshmallows onto the surface of each cookie before baking!
9. Bake:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are set and the marshmallows are lightly toasted. Your kitchen is going to smell amazing right about now!
10. Cool Down:
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set. After that, transfer them to a wire rack to cool completely.
11. Enjoy Your Cookies!
Now it’s time to dig in! Serve these delicious Pumpkin S’mores Cookies warm or at room temperature. They make a perfect fall treat!
Happy baking! 🍪🎃
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly for this recipe. Just make sure to pick 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
How Can I Make These Cookies Gluten-Free?
You can replace all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, as this helps with the texture and binding in the cookies.
Can I Make These Cookies in Advance?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. When you’re ready to bake, just scoop it onto the baking sheet and add a few extra minutes to the baking time if the dough is cold.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage. Just be sure to wrap them well to prevent freezer burn!
