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–+ servings
Pumpkin S’mores Cookies

Cozy Pumpkin S’mores Cookies: A Fall Favorite to Indulge In

Delight in these Pumpkin S’mores Cookies, a perfect fall dessert capturing cozy flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter Substitute with coconut oil for dairy-free option
  • 1 cup Brown Sugar Coconut sugar can be used for lower glycemic index
  • 1 cup White Sugar Adjust to your liking if you want them less sweet
  • 1 cup Pumpkin Purée Canned or homemade works well
  • 1 large Egg Substitute with a flax egg for vegan option
  • 1 teaspoon Vanilla Extract Consider almond extract for a unique twist
  • 2 cups All-Purpose Flour A gluten-free flour blend can be used
For the Spices
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
For the S’mores Essence
  • 1 cup Graham Cracker Crumbs Gluten-free graham cracker crumbs can be substituted
  • 1 cup Mini Marshmallows Chopped regular marshmallows can also be used
  • 1 cup Chocolate Chips Choose dark or semi-sweet

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Whisk
  • Spoon or cookie scoop

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened butter, brown sugar, and white sugar. Cream together for about 3 minutes until light and fluffy.
  3. Add pumpkin purée, egg, and vanilla extract into the creamed mixture and blend until smooth, about 1-2 minutes.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in graham cracker crumbs, mini marshmallows, and chocolate chips until well distributed throughout the dough.
  7. Using a tablespoon, scoop out dough and place it on prepared baking sheets 2 inches apart. Gently flatten each dough ball.
  8. Bake for 10-12 minutes, watching for golden brown edges and soft, set centers.
  9. Once baked, let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack.
  10. After cooling completely, enjoy your Pumpkin S’mores Cookies warm or store in an airtight container.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Avoid over-mixing, ensure even marshmallow distribution, and watch baking time for perfect cookies. Experiment with gluten-free alternatives as desired.

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