Irresistible Pumpkin S’mores Cookies You’ll Love This Fall

Imagine the warm, comforting scent of pumpkin spice wafting through your kitchen while you bake a batch of Pumpkin S’mores Cookies. The combination of gooey chocolate, toasted marshmallows, and rich pumpkin flavor creates a delightful treat that’s perfect for fall gatherings or cozy nights at home. chocolate peanut candy Each bite offers a soft texture that melts in your mouth, instantly transporting you to a cozy bonfire night.

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These cookies aren’t just another dessert; they hold the power to make any occasion feel special. Whether it’s a chilly evening with friends or a family get-together, these Pumpkin S’mores Cookies are sure to elicit smiles and happy sighs from everyone who tastes them. savory corn dip Get ready for an exciting flavor experience that will have you craving more! For more inspiration, check out this Irresistible Orange Custard Squares recipe.

Baking these cookies once had my friends convinced I was some kind of wizard in the kitchen—until they realized I simply followed this easy recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a more natural flavor and better texture in your cookies.
• Canned Pumpkin Puree: Opt for pure pumpkin puree—not pumpkin pie filling—for the best results.
• Granulated Sugar: This sweetener enhances the cookie’s flavor while balancing out the spices.
• Brown Sugar: Use light brown sugar for added moisture and depth to your cookies. delicious brown sugar apple bowl.
• Baking Soda: Essential for giving your cookies that lovely lift and soft texture.
• Spices (Cinnamon, Nutmeg, Ginger): A blend of spices gives these cookies their signature fall flavor burst.
• Chocolate Chips: Semi-sweet chocolate chips melt beautifully into the dough for gooey goodness.
• Mini Marshmallows: These little clouds of sweetness give you that delightful s’mores experience in each bite.
• Vanilla Extract: A splash adds warmth and depth to your cookie batter.
• Unsalted Butter: Softened butter is key for achieving that perfectly chewy cookie consistency. buttery brioche rolls.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper; this prevents sticking and promotes even baking.

Create Your Cookie Dough Base: In a large bowl, cream together softened butter with both sugars until light and fluffy. You’ll know it’s ready when it looks like clouds after a rainstorm.

Add Pumpkin and Vanilla: Mix in canned pumpkin puree and vanilla extract until fully integrated. The mixture should take on a beautiful orange hue like autumn leaves.

Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and ginger. Gradually add this mix into your wet ingredients until combined. Don’t overmix—just fold it in gently like you’re cradling a baby bird.

Toss in Chocolate Chips and Marshmallows: Stir in semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough. Your kitchen will start smelling heavenly now!

Scoop onto Baking Sheets: Using a cookie scoop or spoon, drop generous amounts of dough onto prepared baking sheets about 2 inches apart. They’ll spread nicely while baking—like friends at a reunion!

Bake these beauties for 12-15 minutes until they’re lightly golden around the edges but still soft in the center. Allow them to cool slightly on the baking sheet before transferring them to wire racks.

Enjoy your freshly baked Pumpkin S’mores Cookies with a glass of milk or hot cocoa! For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

Perfecting the Cooking Process

To achieve the perfect Pumpkin S’mores Cookies, mix wet ingredients first, then combine dry ingredients, and finally fold in chocolate and marshmallows for even distribution.

Add Your Touch

Feel free to swap out pumpkin spice for cinnamon or add nuts for extra crunch. You can also use dark chocolate for a richer flavor!

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to five days. Reheat them in the microwave for 10-15 seconds to enjoy their gooey goodness again.

I once made these Pumpkin S’mores Cookies for a fall gathering, and my friends devoured them! They were asking for seconds before they even finished their first cookie.

FAQ

Can I use canned pumpkin puree for these cookies?

Yes, canned pumpkin puree works perfectly and saves time in preparation!

How do I know when the cookies are done baking?

The edges should be golden brown while the centers remain soft and slightly underbaked.

Can I freeze these Pumpkin S’mores Cookies?

Absolutely! Freeze them in an airtight container for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin S’mores Cookies

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• Author: Emma Taylor
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Pumpkin S’mores Cookies are the perfect fall treat, blending the cozy flavors of pumpkin spice with gooey chocolate and fluffy marshmallows. These delightful cookies offer a soft, chewy texture that melts in your mouth, making them ideal for gatherings or quiet evenings at home. Enjoy them fresh from the oven, and watch as they become a beloved addition to your autumn baking repertoire.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger)
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter with the granulated and brown sugars until light and fluffy.
3. Mix in the pumpkin puree and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and pumpkin pie spice. Gradually add this mixture to the wet ingredients and gently fold until just combined.
5. Stir in the chocolate chips and mini marshmallows evenly into the dough.
6. Drop spoonfuls of dough onto prepared baking sheets, spaced about 2 inches apart.
7. Bake for 12-15 minutes until golden around the edges but still soft in the center. Allow to cool slightly before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 10g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg