“Autumn, come here and let me show you this!” I exclaimed as I rummaged through my pantry, captivated by the vivid hues of pumpkin and cinnamon. This season, I’ve discovered a delightful balance between comfort and indulgence with my Pumpkin S’mores Cookies. These treats beautifully blend the rich, earthy flavor of pumpkin with gooey marshmallows and melty chocolate, evoking the spirit of cozy Halloween nights and festive gatherings. The best part? They’re not just delicious; they’re adaptable too! With a gluten-free variation available, these cookies ensure that everyone can join in on the seasonal sweetness. Prepare for a treat that’s not only quick to whip up but also a guaranteed crowd-pleaser, perfect for sharing with loved ones. Are you ready to unleash your inner baker and create this fall delight?
Why You Should Make Pumpkin S’mores Cookies
Cozy Comfort: These cookies are the essence of fall, combining warm pumpkin flavors with gooey marshmallows and rich chocolate.
Quick Prep: In under 30 minutes, you’ll have a batch that’s ready to win hearts at gatherings.
Versatile Recipe: With an easy gluten-free adaptation, everyone can enjoy the seasonal delight.
Kid-Friendly Fun: Baking these cookies is a joyful experience, making it perfect for family bonding time.
Stunning Aroma: Your kitchen will smell like autumn, enticing anyone who walks by!
Pair them with a cozy cup of Vanilla Pumpkin Marshmallow coffee for the ultimate fall treat.
Pumpkin S’mores Cookies Ingredients
For the Cookie Dough
- Butter – Adds richness and moisture; substitute with vegan butter for a dairy-free option.
- Brown Sugar – Provides sweetness and a slight molasses flavor; can be replaced with coconut sugar for a lower glycemic index.
- White Sugar – Enhances sweetness and promotes browning; light brown sugar can be swapped in for a deeper flavor.
- Pumpkin Puree – Acts as the primary flavor and moisture source; ensure it’s 100% pure pumpkin without additives.
- Egg – Binds the ingredients together for proper structure; aquafaba can be used as a vegan replacement (3 tablespoons = 1 egg).
- Vanilla Extract – Adds aroma and improves flavor depth.
- All-Purpose Flour – Provides structure to cookies; substitute with a gluten-free flour blend if needed.
- Baking Soda – Raises the cookies, making them soft and light.
- Salt – Enhances flavors and balances sweetness.
For the Spices
- Ground Cinnamon & Ginger – Infuses the cookies with warm fall spices; adjust based on personal preference—nutmeg can be added for more spice.
For the S’mores Elements
- Mini Marshmallows – Contributes gooeyness and s’mores flavor; chopped regular marshmallows can also be used.
- Chocolate Chips – Provides sweetness and complements the other flavors; use dark, semi-sweet, or dairy-free chocolate according to preference.
- Graham Cracker Crumbs – Introduces crunch and authentic s’mores flavor; for gluten-free, use gluten-free graham crackers.
With this delightful array of ingredients, you are one step closer to enjoying the ultimate pumpkin s’mores cookies!
Step‑by‑Step Instructions for Pumpkin S’mores Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare two baking sheets by lining them with parchment paper to prevent sticking. This initial step ensures that your Pumpkin S’mores Cookies will bake evenly and achieve that perfect golden exterior.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together 1 cup of softened butter, 3/4 cup of brown sugar, and 1/2 cup of white sugar using a hand mixer or stand mixer. Beat on medium speed for about 3 minutes until the mixture is light and fluffy, indicating that air has been whipped in, creating a delightful, soft cookie texture.
Step 3: Incorporate the Wet Ingredients
Next, add 1 cup of pumpkin puree, 1 egg, and 2 teaspoons of vanilla extract to the creamed mixture. Blend on medium speed until the ingredients are fully combined and the mixture is smooth and slightly glossy, showcasing the rich pumpkin flavor. This blend is key to the moistness of your Pumpkin S’mores Cookies.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground ginger. This step ensures that the leavening agent is evenly distributed, helping your cookies rise beautifully, maintaining their chewy texture.
Step 5: Combine Dry and Wet Mixtures
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix, as this could lead to tough cookies. You want to see a slightly lumpy mixture, which promises soft, flaky Pumpkin S’mores Cookies with just the right texture.
Step 6: Mix in Chocolate and Marshmallows
Gently fold in 1 cup of graham cracker crumbs, 1 cup of mini marshmallows, and 1 cup of chocolate chips until evenly distributed throughout the dough. This is where the magic happens; the marshmallows and chocolate will create gooey pockets to complement the pumpkin, transforming your cookies into delightful bites of fall.
Step 7: Shape the Cookie Dough
Using a tablespoon or a cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheets, placing them about 2 inches apart. Lightly flatten each mound to ensure even baking. This allows your Pumpkin S’mores Cookies to expand without merging, achieving that perfect round shape.
Step 8: Bake to Perfection
Bake the cookies in your preheated oven for 10 to 12 minutes, or until the edges are golden brown while the centers still look soft. Keep an eye on them as every oven varies; you want that perfect balance of chewy and lightly crisp edges for your Autumn-inspired cookies.
Step 9: Cool and Transfer
Once baked, let the cookies sit on the baking sheets for about 5 minutes. This resting time allows the marshmallows to firm up slightly, making them easier to transfer. Then, carefully move the Pumpkin S’mores Cookies to a wire rack to cool completely, enticing your kitchen with their delicious aroma.
Pumpkin S’mores Cookies Variations
Feel free to make this recipe uniquely yours with these fun twists and substitutions!
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Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to accommodate dietary needs without sacrificing taste.
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Vegan: Use aquafaba instead of egg and vegan butter to transform these into a dairy-free and egg-free delight. The flavor remains rich and inviting!
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Nutty Delight: Add 1/2 cup of chopped nuts, like pecans or walnuts, to introduce delightful crunch and an added layer of flavor. It’s a wonderful way to enhance texture!
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Spicy Kick: For a hint of heat, include a pinch of cayenne or chili powder to mix. This will elevate the flavors and surprise your taste buds!
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Pumpkin Spice Chips: Experiment by adding pumpkin spice chips for an even deeper autumnal flavor twist, enhancing the seasonal experience. They’ll bring that festive flair!
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Chocolate Variety: Swap semi-sweet chocolate chips with dark or white chocolate for a different flavor profile, creating a sweet variation that suits your cravings.
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Creamy Drizzle: Drizzle melted chocolate or pumpkin spice cream on top before serving for a visually appealing touch that adds a luscious finish!
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S’mores Style: Add extra graham cracker crumbs to the dough for a crunchier texture and a more authentic s’mores experience. It’s a great way to enhance that delicious flavor!
Feel free to pair your cookies with a cozy cup of my Vanilla Pumpkin Marshmallow coffee or enjoy them alongside some savory Cinnamon Roll Cookies. Enjoy baking your perfect Pumpkin S’mores Cookies!
How to Store and Freeze Pumpkin S’mores Cookies
Room Temperature: Keep your cookies in an airtight container at room temperature for up to 4-5 days, ensuring they maintain their delightful chewiness and flavor.
Fridge: For extended freshness, you can refrigerate the cookies. However, be sure to store them in a tightly sealed container to avoid moisture. They will last up to 7 days.
Freezer: Store pumpkin s’mores cookies in a freezer-safe container or bag for up to 2 months. Ensure they are separated by parchment paper to prevent sticking.
Reheating: To enjoy warm cookies, reheat them in a microwave for 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Make Ahead Options
These Pumpkin S’mores Cookies are a fantastic option for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance by combining all the ingredients and refrigerating the mixture. Just remember to tightly cover it to maintain freshness and prevent the dough from drying out. Alternatively, you can scoop the dough into balls and freeze them for up to 2 months. To bake, simply place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time, ensuring your cookies are just as delicious as fresh. With these make-ahead options, you’ll always have a cozy sweet treat ready for fall gatherings!
Expert Tips for Pumpkin S’mores Cookies
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Avoid Overmixing: Gently fold ingredients when combining wet and dry mixes to keep your cookies soft and chewy.
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Watch the Oven: Keep an eye on the cookies while baking, as oven times can vary. Pull them out when the edges are golden but the centers remain slightly soft.
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Chill Dough Option: For thicker cookies, refrigerate the dough for 30 minutes before baking, giving your Pumpkin S’mores Cookies a delightful structure.
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Upgrade Your Chocolate: Experiment with different types of chocolate chips, like dark or peanut butter-flavored, for a unique twist.
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Perfect Marshmallow Usage: Allow cookies to cool slightly on the baking sheet to help marshmallows hold their shape before transferring them to a cooling rack.
What to Serve with Pumpkin S’mores Cookies
Delight your senses with cozy accompaniments that elevate the warmth of your baked treats.
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Rich Hot Cocoa: The creamy, chocolatey goodness pairs beautifully with the soft, pumpkin flavors of the cookies, creating a comforting experience on chilly evenings.
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Roasted Chestnuts: Their nutty aroma and buttery texture harmonize with the spices in the cookies, adding a rustic, autumnal touch to your snack time.
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Cinnamon-Infused Chai Tea: The bold spices in chai enhance the cookie’s flavors, offering a soothing contrast with every bite and sip.
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Pumpkin Spice Latte: This seasonal favorite mirrors the cookies’ pumpkin essence, amplifying that cozy fall vibe, perfect for coffee lovers.
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Vanilla Ice Cream: A scoop of vanilla melts over the warm cookies, providing a delightful contrast that enhances the sweetness and adds creaminess.
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Toasted Coconut Flakes: Sprinkle these over the cookies for an added crunch and a tropical twist that brings brightness to the warm, earthy pumpkin flavors.
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Apple Cider: A mug of warm, spiced apple cider brings a sweet, fruity contrast, making each bite of the cookies even more enticing and comforting.
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Gingerbread Muffins: Their hearty spice mixes complement the cookies, creating a delicious duo that’s perfect for your festive gatherings.
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Dark Chocolate Espresso: A small cup of this bold drink contrasts perfectly with the sweetness of the cookies, offering a grown-up treat that’s both indulgent and energizing.
Pumpkin S’mores Cookies Recipe FAQs
How can I tell if my pumpkin is ripe enough?
Absolutely! When selecting pumpkin puree, look for the label that states “100% pure pumpkin” without any additives. If you’re using fresh pumpkin, choose one that feels heavy for its size and has a firm, smooth skin. Avoid ones with dark spots or blemishes, as these can indicate overripeness.
What is the best way to store leftover cookies?
To keep your Pumpkin S’mores Cookies fresh and tasty, store them in an airtight container at room temperature for about 4-5 days. If you prefer a longer shelf life, consider refrigerating them in a tightly sealed container for up to 7 days. Just remember, keeping them at room temperature is ideal for maintaining that chewy, delicious texture!
Can I freeze these cookies, and how?
Absolutely! Freezing is a great option if you’d like to enjoy your Pumpkin S’mores Cookies later. To do this, let them cool completely, and then place them in a single layer in a freezer-safe container or zip-top bag with parchment paper between layers to prevent sticking. These cookies will keep well for up to 2 months. When you’re ready to enjoy, just reheat in the microwave for 10-15 seconds or place them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
What should I do if my cookies turn out too dry?
Very! If your Pumpkin S’mores Cookies come out dry, it might be a sign that they were overbaked or that the dough was mixed too much. To ensure a chewy texture, always watch the baking time closely and remove them when the edges are golden but the centers remain slightly soft. For future batches, you can also try adding a touch more pumpkin puree to add extra moisture.
Are there alternative ingredients for allergies?
The more the merrier! If you’re concerned about allergies, you can make simple substitutions. For gluten-free cookies, use a gluten-free flour blend and gluten-free graham crackers. Also, if someone has an egg allergy, replace the egg with 3 tablespoons of aquafaba (the liquid from canned chickpeas) for each egg called for in the recipe. Always double-check labels for allergen information on all your ingredients to ensure safety.
How can I enhance the flavor of my cookies?
For an extra flavor boost, consider adding a teaspoon of pumpkin spice or even an extra pinch of cinnamon and nutmeg to your cookie dough. This seasonal blend will elevate those cozy fall flavors even more. You can also mix in different types of chocolate chips, like dark or butterscotch, or even add a handful of chopped nuts for a delightful crunch.
Irresistible Pumpkin S’mores Cookies for Cozy Fall Days
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.
- Cream together 1 cup of softened butter, 3/4 cup of brown sugar, and 1/2 cup of white sugar until light and fluffy.
- Add 1 cup of pumpkin puree, 1 egg, and 2 teaspoons of vanilla extract to the creamed mixture and blend until smooth.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground ginger.
- Gradually fold the dry ingredients into the wet mix until just combined.
- Fold in 1 cup of graham cracker crumbs, 1 cup of mini marshmallows, and 1 cup of chocolate chips.
- Drop rounded tablespoons of dough onto prepared sheets, placing them 2 inches apart and flattening slightly.
- Bake for 10 to 12 minutes until golden brown at the edges and soft in the center.
- Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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