Pumpkin S’mores Cookies (Print-Friendly Version)
Pumpkin puree adds moisture to these soft cookies with chocolate chips, mini marshmallows and broken graham crackers. Keep portions consistent and bake a small test tray first. Exposed marshmallow can spread and stick, so lined trays and a short cooling period help with removal.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Primary Ingredients
01 -
1 cup unsalted butter, at room temperature
02 -
3/4 cup packed brown sugar
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon pumpkin pie spice
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1/2 teaspoon salt
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1 cup chocolate chips
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1 cup mini marshmallows
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8 graham crackers, broken into small pieces
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1 teaspoon orange food coloring, optional
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1/2 cup pumpkin puree
# How to Make It:
01 -
Heat the oven to 350°F and line baking sheets with parchment.
02 -
Cream softened butter with brown and white sugars until evenly lighter.
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Beat in pumpkin puree, egg and vanilla, adding the optional coloring only if wanted.
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Whisk flour, baking soda, pumpkin spice and salt separately.
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Fold the dry mixture into the wet mixture until no flour streaks remain.
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Stir in chocolate chips, marshmallows and small graham-cracker pieces.
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Portion a few rounded tablespoons of dough onto a cool lined tray with ample space.
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Bake the test tray, checking from twelve minutes until the edges and centers are set.
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Adjust the remaining trays to that observed time and chill soft dough if it slumps. Rest the cookies on the tray several minutes before lifting to a rack and cooling completely.
# Extra Suggestions:
01 -
This formula contains one-half cup of plain pumpkin puree.