Pumpkin S’mores Cookies (Print Version)

Chewy pumpkin cookies combine gooey chocolate, marshmallow, and crunchy graham crackers for a campfire-inspired treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 3/4 cup canned pumpkin purée (not pumpkin pie filling)
10 - 1 large egg yolk
11 - 2 teaspoons pure vanilla extract

→ Mix-Ins

12 - 1 cup semisweet chocolate chips or chunks
13 - 1 cup mini marshmallows
14 - 3/4 cup graham cracker pieces (about 5 full sheets, broken into small chunks)

# Steps to Follow:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
04 - Add pumpkin purée, egg yolk, and vanilla extract to the sugar mixture. Whisk until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula just until incorporated. Avoid overmixing.
06 - Gently fold chocolate chips, mini marshmallows, and graham cracker pieces into the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and tops appear slightly underbaked.
09 - Allow cookies to cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • Uses common pantry staples for fewer grocery trips
  • Ready in under an hour so you satisfy a sweet craving fast
  • Perfectly soft and chewy with classic s'mores flavors for nostalgia
  • Easy for beginner bakers and fun to make with kids
02 -
  • High in comforting fall flavors perfect for chilly days
  • Vegetarian friendly with classic American dessert nostalgia
  • Stays soft for days and freezes beautifully
03 -
  • For gooey tops press a few extra marshmallows and chocolate chips into each dough ball before baking
  • You will notice a richer flavor and extra melty bits if you use chopped chocolate instead of chips Always let cookies cool fully for best texture patience makes the difference

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