Name: Pumpkin S’mores Cookies: The Ultimate Fall Dessert Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 teaspoon vanilla extract; 1 large egg; 1 cup pumpkin puree (not pumpkin pie filling); 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips; 1 1/2 cups mini marshmallows; 1/2 cup graham cracker crumbs (about 7-8 graham crackers)

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 teaspoon vanilla extract

1 large egg

1 cup pumpkin puree (not pumpkin pie filling)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 1/2 cups mini marshmallows

1/2 cup graham cracker crumbs (about 7-8 graham crackers)

Instructions

Step 1: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.

Step 2: Beat in the vanilla extract followed by the egg until well combined. Scrape down the sides of the bowl.

Step 3: Add the pumpkin puree and mix until just combined, being careful not to overmix.

Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Step 6: Cover the dough and chill in the refrigerator for at least 30 minutes.

Step 7: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 8: Scoop rounded tablespoons of chilled dough onto prepared baking sheets, spacing about 2 inches apart.

Step 9: Gently press a few chocolate chips into the top of each cookie dough ball.

Step 10: Bake for 8–10 minutes, until edges are lightly golden and centers are set.

Step 11: Remove from oven and immediately sprinkle mini marshmallows and graham cracker crumbs over the top of each cookie.

Step 12: Optional: Broil cookies for 1–2 minutes to toast marshmallows, watching closely to prevent burning. Keep the oven door ajar.

Step 13: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh pumpkin puree rather than canned pie filling to control sweetness and texture.

Swap semi-sweet chocolate chips for milk or dark chocolate depending on your preference.

For extra gooey marshmallows, add them halfway through baking rather than after.

To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pumpkin puree, as pie filling contains added spices and sugar which can affect the flavor and texture of the cookies.

Do I have to broil the marshmallows?

Broiling is optional but recommended if you want that classic toasted marshmallow flavor and gooey texture. If you prefer, you can skip this step and enjoy the cookies as is.