Pumpkin S’mores Cookies
Soft pumpkin cookies packed with gooey marshmallows, chocolate chunks, and graham cracker crunch. A cozy fall twist on classic s’mores!
Equipment
- Mixing bowls
- Whisk & spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup canned pumpkin puree
- ½ cup unsalted butter melted
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup semisweet or dark chocolate chunks
- ¾ cup mini marshmallows
- ½ cup crushed graham crackers
- Optional: extra marshmallows & graham crumbs for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk pumpkin, melted butter, sugars, egg yolk, and vanilla.
- In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine dry ingredients with wet until just mixed.
- Fold in chocolate, marshmallows, and graham cracker crumbs.
- Scoop dough onto baking sheet and press in extra toppings if desired.
- Bake 10–12 minutes until edges are set but centers are slightly soft.
- Cool for 5 minutes on pan before transferring to wire rack.
Notes
Blot pumpkin puree with paper towels for less moisture.
Chill dough for 20–30 minutes if too soft.
Store in airtight container up to 4 days or freeze up to 2 months.