Pumpkin S’mores Cookies
Soft and chewy pumpkin cookies packed with chocolate, graham crackers, and gooey marshmallows — the perfect fall twist on classic s’mores!
Servings: 24 cookies
Calories: 175kcal
Equipment
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
- spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3 sheets graham crackers, broken into small pieces
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree, egg, and vanilla, mixing until smooth.
- Gradually stir in dry ingredients until just combined.
- Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Scoop dough onto baking sheets. Bake 10–12 minutes until edges are set and cookies are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Best enjoyed warm so the chocolate and marshmallows are melty. Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. These cookies also freeze well for up to 2 months.