Irresistible Pumpkin Smores Cookies for Cozy Nights

Pumpkin Smores Cookies are the ultimate treat to enjoy on cool fall evenings. These cookies combine the warm, comforting flavors of pumpkin with gooey marshmallows and rich chocolate, perfect for anyone looking to satisfy their sweet tooth. Whether you’re cozying up on the couch or hosting a get-together, these cookies deliver a delightful taste that captures the essence of autumn.

Why You’ll Love This Pumpkin Smores Cookies

There are countless reasons to fall in love with this recipe. First, the combination of flavors is heavenly, blending pumpkin spice and chocolate in a unique way. Plus, they are easy to make, making them a great choice for a last-minute dessert. These pumpkin marshmallow cookies are soft and chewy, thanks to the mini marshmallows that melt beautifully. They are also perfect for sharing, making them a hit at gatherings. Not to mention, they’re a fantastic way to introduce pumpkin into your baking repertoire. And with a total time of only 32 minutes, you can whip them up quickly! This recipe is an all-around winner for your fall baking needs.

Ingredients for Pumpkin Smores Cookies

Gather these items:

• 1 cup unsalted butter (softened)
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree (pure, not pie filling)
• 1 large egg
• 2 teaspoons vanilla extract (pure)
• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup graham cracker crumbs
• 1 cup mini marshmallows
• 1 cup chocolate chips (semi-sweet recommended)

How to Make Pumpkin Smores Cookies Step-by-Step

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, beat together the unsalted butter, brown sugar, and white sugar until light and fluffy, about 3 minutes.
3. Step 3: Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Step 6: Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips gently.
7. Step 7: Scoop dollops of dough onto prepared baking sheets, spacing them 2 inches apart; flatten each slightly.
8. Step 8: Bake for 10-12 minutes until golden brown around the edges and soft in the center.
9. Step 9: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for the Best Pumpkin Smores Cookies

Keep these in mind:

• Use pure pumpkin puree to get the best flavor in your pumpkin chocolate cookies.
• Don’t overmix the dough to ensure your cookies remain soft.
• Let them cool slightly before transferring to a wire rack to avoid breaking.
• For a more intense flavor, add a pinch of nutmeg and ginger to your graham cracker crumbs.
• Make sure your butter is softened for easy mixing and fluffy texture.

Best Ways to Serve Pumpkin Smores Cookies

These cookies are fantastic on their own, but you can elevate your serving game. Consider pairing them with a warm cup of spiced cider or hot cocoa for a cozy experience. They also make a delightful addition to a fall dessert platter, alongside other pumpkin s’mores dessert options like pumpkin pie or cheesecake. You can even try them with a scoop of vanilla ice cream for an indulgent treat.

How to Store and Reheat Pumpkin Smores Cookies

Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Simply place them in a freezer bag and remove as much air as possible. When ready to enjoy, let them thaw at room temperature or reheat in the microwave for a few seconds for that freshly baked taste.

Frequently Asked Questions About Pumpkin Smores Cookies

What’s the secret to perfect Pumpkin Smores Cookies?

The secret lies in using high-quality ingredients, especially the pumpkin puree, and ensuring you don’t overmix the dough. This keeps the cookies soft and chewy, creating the ideal texture for soft pumpkin s’mores cookies.

Can I make Pumpkin Smores Cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. Just make sure to let it sit at room temperature for a few minutes before scooping and baking. This will help maintain the texture of your pumpkin cookie recipe with marshmallows.

How do I avoid common mistakes with Pumpkin Smores Cookies?

Avoid common mistakes by measuring your ingredients accurately and ensuring your butter is at the right consistency. Additionally, keep an eye on the baking time to prevent over-baking, which can lead to dry cookies.

Variations of Pumpkin Smores Cookies You Can Try

If you want to switch things up, here are some delicious variations:

• Substitute white chocolate chips for a sweeter twist.
• Add chopped nuts for extra crunch and flavor.
• Try using different flavored marshmallows, like caramel or cinnamon.
• Create a s’mores pumpkin treat by layering the cookies with chocolate and marshmallow fluff.

With these tips and variations, your Pumpkin Smores Cookies will be a guaranteed hit this fall!

For more delicious recipes, check out our dessert category or learn how to make easy cinnamon rolls for a sweet breakfast treat. You can also explore homemade tomato sauce for a savory option!

Irresistible Pumpkin Smores Cookies for Cozy Nights

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Irresistible Pumpkin S’mores Cookies for Cozy Fall Nights

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (softened)
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree (pure, not pie filling)
• 1 large egg
• 2 teaspoons vanilla extract (pure)
• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup graham cracker crumbs
• 1 cup mini marshmallows
• 1 cup chocolate chips (semi-sweet recommended)

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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 mixing bowl, beat together the unsalted butter, brown sugar, and white sugar until light and fluffy, about 3 minutes.
3. Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips gently.
7. Scoop dollops of dough onto prepared baking sheets, spacing them 2 inches apart; flatten each slightly.
8. Bake for 10-12 minutes until golden brown around the edges and soft in the center.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 30 mg