Picture this: a cozy autumn evening, the leaves crunching underfoot, and the smell of freshly baked cookies wafting through the air. Pumpkin S’mores Cookies with Marshmallows combine everything you love about fall and campfire treats into one irresistible dessert. These cookies are the perfect balance of chewy, chocolatey, and gooey, with just the right hint of pumpkin spice to warm your soul. Let’s dive into how you can create these delicious cookies that bring all the flavors of fall and s’mores into your kitchen.

Why You’ll Love Pumpkin S’mores Cookies

Pumpkin S’mores Cookies take the classic flavors of s’mores—graham crackers, marshmallows, and chocolate—and give them an autumnal twist with the addition of pumpkin puree and pumpkin pie spice. They’re perfect for a variety of occasions, from casual family gatherings to festive holiday parties. Plus, they’re easy to make, requiring just a few simple steps and ingredients you likely already have on hand.

Ingredients Breakdown

Here’s what you’ll need to make these amazing cookies:

Ingredient	Amount	Purpose
Unsalted Butter (softened)	1 cup	Adds richness and a chewy texture
Brown Sugar (packed)	3/4 cup	Provides sweetness and a hint of molasses
Granulated Sugar	1/4 cup	Adds sweetness and structure
Pumpkin Puree	1/2 cup	Infuses moisture and subtle pumpkin flavor
Large Egg	1	Binds the ingredients together
Vanilla Extract	1 tsp	Enhances the overall flavor
All-Purpose Flour	2 1/4 cups	Forms the base structure of the cookies
Baking Soda	1 tsp	Helps the cookies rise slightly
Pumpkin Pie Spice	1 tsp	Infuses warm, spiced flavor
Salt	1/2 tsp	Balances the sweetness
Chocolate Chips	1 cup	Adds gooey chocolate goodness
Mini Marshmallows	1 cup	Creates a gooey, s’mores-like texture
Graham Crackers (broken)	8 pieces	Adds crunch and classic s’mores flavor

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

2. Cream the Butter and Sugars

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for achieving a chewy cookie texture.

3. Add the Wet Ingredients

Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may appear slightly curdled at first due to the moisture from the pumpkin, but this is normal.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as it can result in dense cookies.

5. Fold in the Mix-Ins

Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces. Ensure they are evenly distributed throughout the dough.

6. Scoop and Shape the Cookies

Using a spoon or cookie scoop, drop balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. For extra flair, press additional marshmallows, chocolate chips, and graham cracker crumbs on top of each dough ball.

7. Bake to Perfection

Bake the cookies for 12-14 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they will set as the cookies cool.

8. Cool and Serve

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for the ultimate gooey, s’mores-like experience.

Tips for Perfect Pumpkin S’mores Cookies

• Chill the Dough (Optional): For thicker cookies, refrigerate the dough for 30 minutes before baking.
• Use Fresh Marshmallows: Stale marshmallows won’t melt as well and may affect the texture.
• Prevent Stickiness: If the marshmallows stick to your baking sheet, use a silicone baking mat or spray the parchment paper lightly with non-stick spray.
• Customize the Mix-Ins: Swap chocolate chips for dark or white chocolate, or add chopped nuts for extra texture.

Nutritional Information

Nutrient	Per Cookie (1/24)
Calories	~150
Fat	7g
Carbohydrates	20g
Protein	2g
Sugar	12g
Fiber	1g

Serving Suggestions

• With Milk: Enjoy these cookies with a cold glass of milk for a classic pairing.
• As a Dessert Sandwich: Use two cookies to sandwich a scoop of vanilla ice cream for a decadent treat.
• At Parties: Serve on a platter with hot chocolate or apple cider for a fall-themed gathering.

FAQ: All About Pumpkin S’mores Cookies

1. Can I make these cookies ahead of time?

Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours. Bake fresh when needed.

2. Can I freeze these cookies?

Absolutely. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature or warm in the oven before serving.

3. How do I store leftovers?

Store cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to keep them soft.

4. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour and ensure your graham crackers are gluten-free.

5. What if I don’t have pumpkin pie spice?

You can make your own by mixing cinnamon, nutmeg, ginger, and cloves.

6. Can I skip the graham crackers?

While the graham crackers add a signature s’mores flavor, you can leave them out or substitute with crushed digestive biscuits.

Conclusion: Time to Bake!

Pumpkin S’mores Cookies with Marshmallows are the ultimate treat for fall, blending the nostalgic flavors of s’mores with the cozy warmth of pumpkin spice. They’re easy to make, crowd-pleasing, and perfect for any occasion. So grab your ingredients, preheat that oven, and let the delicious baking adventure begin!

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