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Pumpkin S’mores Cookies

Irresistible Pumpkin S’mores Cookies for Cozy Fall Days

Enjoy the delightful taste of Pumpkin S’mores Cookies, combining pumpkin, marshmallows, and chocolate for a perfect fall treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Substitute with vegan butter for dairy-free option.
  • 3/4 cup Brown Sugar Can be replaced with coconut sugar.
  • 1/2 cup White Sugar Light brown sugar can be swapped in.
  • 1 cup Pumpkin Puree Ensure it's 100% pure pumpkin.
  • 1 large Egg Aquafaba can be used as a vegan replacement (3 tbsp = 1 egg).
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Spices
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
For the S'mores Elements
  • 1 cup Mini Marshmallows Chopped regular marshmallows can also be used.
  • 1 cup Chocolate Chips Use dark, semi-sweet, or dairy-free chocolate.
  • 1 cup Graham Cracker Crumbs For gluten-free, use gluten-free graham crackers.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.
  2. Cream together 1 cup of softened butter, 3/4 cup of brown sugar, and 1/2 cup of white sugar until light and fluffy.
  3. Add 1 cup of pumpkin puree, 1 egg, and 2 teaspoons of vanilla extract to the creamed mixture and blend until smooth.
  4. 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.
  5. Gradually fold the dry ingredients into the wet mix until just combined.
  6. Fold in 1 cup of graham cracker crumbs, 1 cup of mini marshmallows, and 1 cup of chocolate chips.
  7. Drop rounded tablespoons of dough onto prepared sheets, placing them 2 inches apart and flattening slightly.
  8. Bake for 10 to 12 minutes until golden brown at the edges and soft in the center.
  9. Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, refrigerate the dough for 30 minutes before baking. Experiment with chocolate chip varieties for a unique twist.

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