Description
These Pumpkin S’mores Cookies combine the warm, comforting flavor of pumpkin with the classic campfire treat of s’mores. Featuring a soft pumpkin dough studded with mini marshmallows and semi-sweet chocolate chips, these cookies are perfect for fall gatherings or anytime you crave a cozy, sweet treat.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Add-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted unsalted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and homogenous.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt to the wet mixture. Stir just until all ingredients are combined, avoiding over-mixing to keep cookies tender.
- Fold in Add-ins: Gently fold in the mini marshmallows and semi-sweet chocolate chips, evenly distributing them throughout the dough without melting the marshmallows.
- Portion Dough: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet. Space each dollop about two inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown while the centers remain soft and moist.
- Cool and Serve: Remove cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- Make sure not to overbake the cookies; they should be soft in the center for the best texture.
- If mini marshmallows melt completely, try folding them in at the end of mixing and quickly portion the dough before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra spices and sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
