Pumpkin S’mores Cookies are an incredible marriage between two seasonal favorites. These delicious pumpkin cookies are infused with chocolate, marshmallows, and graham cracker!
Everything about this treat brings a smile to my face. It’s a dessert that brings the spirit of fall and summer into one single cookie. These Pumpkin S’mores Cookies are a classic combination of flavors, without the campfire, and will become your new favorite fall treat. The mixtures of pumpkin and spice with all the s’mores ingredients is a total win! They are truly incredible.
PUMPKIN S’MORES COOKIES
You can search the internet and find millions of cookie recipes to choose from, but if you’re looking for the one cookie to trump them all, then make sure to save this page right now! This warm homemade cookie is packed with more than just pumpkin and spice. This recipe also adds milk chocolate chips, marshmallows, and crushed graham crackers. Two amazing desserts brought together to make one amazing cookie with the spirit of s’mores!
INGREDIENTS
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- ½ cup graham cracker crumbs
- 1 cup salted butter, melted and cooled
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- ¾ cup pumpkin puree
- 1 large egg
- 1 ½ cups milk chocolate chips
- 18 large marshmallows, cut in half
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease two large baking sheets. Set aside.
In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.
Mix the melted butter and both sugars together. Add vanilla, pumpkin, and egg. Mix until just combined.
Mix the dry ingredients into the wet ingredients just until combined. Stir in the chocolate chips.
Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets.
6 cookies per cookie sheet. Press the dough down slightly using your hand. Bake for 13 to 14 minutes. Carefully remove from the oven.
Place two marshmallow halves on each cookie. Place back in the oven for 1 minute or until the marshmallows are slightly melted. *Watch closely the entire time to prevent from burning.* Remove from oven.
Let the cookies cool right on the cookie sheets. Serve and enjoy! 😃
SERVINGS
This recipe yields 18 large cookies. I emphasize the word large because these are big! You can scoop the dough into smaller portions (about 2 Tablespoons per cookie) to double the amount of cookies. Adjust the baking time to only 10 minutes if doing so.
STORING
If you have leftover goodies that need to be stored, don’t fret. These are just as good the next day. Make sure to keep them sealed in a container or cookie jar for up to 3 days.
CHOCOLATE CHIP OPTIONS
I think that the best type of chocolate to use in this recipe is milk chocolate. They are my personal favorite, but you can always use your favorite here. Try switching things up by using dark chocolate, white chocolate, or peanut butter chips. You can’t go wrong with any of these options!
WHEN TO MAKE
I can’t think of a better fall treat to serve at a Halloween party or for a Thanksgiving dessert! I know that everyone will be asking for the recipe!
GLUTEN FREE OPTIONS
Fortunately, there are only two things you need to swap out in order to make sure any gluten is nowhere near the cookie. First, substitute the all-purpose flour for gluten free flour. Next, substitute the graham crackers for a gluten free brand of graham crackers. If you have one you enjoy, use that. If you need to search for some there are tons online.
ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITES OF OURS!
White Chocolate Pumpkin Snickerdoodles – Pumpkin flavored cookies that are infused with white chocolate and dusted with cinnamon and sugar.
S’mores Cookie Bars – This layered cookie has a graham cracker crust on top and bottom and a gooey center of melted chocolate and marshmallow.
Pumpkin Cookies with Maple Cream Frosting – This soft and chewy cookie is topped with a sweet frosting that’s thick and packed with maple flavor.
Peanut Butter S’mores Bites – These treats aren’t just sweet but they are energizing and packed with protein, chocolate, and marshmallows.
Pumpkin S’mores Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- ½ cup graham cracker crumbs
- 1 cup salted butter melted and cooled
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- ¾ cup pumpkin puree
- 1 large egg
- 1 ½ cups milk chocolate chips
- 18 large marshmallows cut in half
Instructions
- Preheat oven to 350 degrees F. Grease three large baking sheets. Set aside. In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.
- Mix the melted butter and both sugars together in a large bowl. Add in vanilla, pumpkin and egg. Mix until just combined. Mix the dry ingredients into the wet ingredients just until combined. Stir in chocolate chips.
- Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets. 6 cookies per sheet. Press the dough down slightly with your hands. Bake for 13 to 14 minutes. Carefully remove from oven.
- Place two marshmallow halves onto each cookie. Place back into the oven for 1 minute or until marshmallows have slightly melted. *Watch closely so they don't burn.* Carefully remove from oven. Let cookies cool on the baking sheets. Serve and enjoy!
Notes
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