Description
Soft, chewy Pumpkin S’mores Cookies loaded with graham crackers, gooey marshmallows, and melty chocolate chips — an easy fall cookie recipe the whole family will love.
Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup pumpkin puree (not pumpkin pie filling)
1 cup graham cracker pieces
1 cup mini marshmallows
1 cup chocolate chips, plus extra pieces for topping
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
3. Cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in egg, vanilla, and pumpkin puree until smooth.
5. Gradually mix in dry ingredients until just combined.
6. Fold in graham cracker pieces, marshmallows, and most of the chocolate chips.
7. Scoop dough onto prepared sheets, spacing 2 inches apart.
8. Bake 12-14 minutes, until edges are set and centers look soft.
9. Press a chocolate piece onto each warm cookie.
10. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Blot fresh pumpkin puree if using homemade to avoid a cakey texture.
Don’t overbake — cookies firm up as they cool on the pan.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in a sealed container or bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 17g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg