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
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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.
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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. Measure the half cup of plain pumpkin puree separately before mixing; pumpkin pie filling contains added ingredients and is not the same substitution. Break the graham crackers into small pieces rather than grinding them into flour, and distribute those pieces through the dough so one scoop does not receive all the dry crumbs. Use a consistent rounded-tablespoon scoop for the test cookies and leave ample space around each. A warm baking sheet can soften the next batch before it enters the oven, so cool the tray first. If dough spreads before baking, chill it until it holds its scooped shape. Marshmallow exposed at an edge may melt onto the parchment: let that area set before sliding a thin spatula underneath. Do not use melted chocolate on a tester as the only indicator of doneness; look for set cookie centers as well as firm edges. The test tray establishes a working bake time for your portion size, not a guarantee for a larger scoop.