Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and classic s’mores, featuring a soft, spiced pumpkin cookie base loaded with melty mini marshmallows and rich semi-sweet chocolate chips. Perfect for autumn treats or festive gatherings, these cookies bake to golden perfection with soft centers and gooey toppings.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Mix-Ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of your cookies.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined, creating a creamy base for your dough.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt into the wet mixture. Mix just until combined to avoid overworking the dough and maintain a tender texture.
- Fold in Mix-Ins: Gently fold the mini marshmallows and semi-sweet chocolate chips into the dough, distributing them evenly without melting or crushing the marshmallows.
- Form Cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing each cookie about two inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown while the centers remain soft and slightly gooey, which ensures a perfect chewy texture.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack or serving, so they set properly without losing their softness.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- For extra gooey marshmallows, add a few more mini marshmallows on top of each cookie before baking.
- If you prefer a stronger spice flavor, increase cinnamon to 1 1/2 teaspoons and nutmeg to 1 teaspoon.
- Store cookies in an airtight container to keep them soft for up to 3 days.
- You can freeze unbaked cookie dough balls for up to 1 month; bake from frozen adding a couple minutes to baking time.
