Pumpkin S’mores Cookies
You can't go wrong with pumpkin s'mores cookies. They're soft, sweet and very more-ish, offering plenty of amazing flavors in every bite!
Ingredients
- 1 Cup unsalted butter at room temperature
- ▢¾ Cup brown sugar packed
- ▢¼ Cup granulated sugar
- ▢½ Cup pumpkin puree
- ▢1 egg large
- ▢1 Teaspoon vanilla extract
- ▢2 ¼ Cups all-purpose flour
- ▢1 Teaspoon baking soda
- ▢1 Teaspoon pumpkin pie spice
- ▢½ Teaspoon salt
- ▢1 Cup chocolate chips
- ▢1 Cup mini marshmallows
- ▢8 graham crackers broken into small pieces
- ▢1 Teaspoon food coloring orange, optional
- Optional Toppings:
- ▢½ Cup chocolate chips
- ▢mini marshmallows
- ▢graham crackers crushed
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s'mores cookies at room temperature.
Notes
Non-melting marshmallows: If you like marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows which tend to hold their shape when heated.
Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely. Nutrition Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1041IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely. Nutrition Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1041IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg