These Pumpkin S’mores Cookies are the perfect mix of fall flavors and gooey goodness. With pumpkin spice, chocolate chunks, and marshmallows, each bite feels like a warm hug!
Honestly, who knew cookies could be this fun? They taste like a campfire treat but are easy to bake at home! I love serving them warm, so the chocolate is still melty. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, you can roast and puree it yourself. Just make sure to remove all the moisture for the best texture.
Butter: Unsalted butter works best because you can control the salt in the recipe. If you’re vegan, feel free to substitute with coconut oil or a plant-based butter alternative!
Chocolate Chunks: Semi-sweet chocolate is great here, but dark chocolate or milk chocolate also work well. If you’re looking for a healthier option, try dark chocolate chips with a higher cocoa content.
Marshmallows: Mini marshmallows are perfect for this recipe. If you want to skip marshmallows, you can go for chocolate-covered nuts or even dried fruit for a different twist!
How Do I Ensure My Cookies Are Soft and Chewy?
Getting the perfect soft and chewy cookie can be tricky, but it’s all about the mixing and baking time! Here are some tips to help you:
- When creaming the butter and sugars, aim for a light and fluffy texture. This helps incorporate air for a soft cookie.
- Don’t overmix the dough once you add the flour. Mix until just combined to keep your cookies chewy.
- Bake only until the edges are set, and the centers look slightly underbaked. They’ll continue to cook on the baking sheet.
- This step is critical! Let them cool for a few minutes before transferring, as they’ll firm up as they cool.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (240g) canned pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the S’mores Topping:
- 1 cup semi-sweet chocolate chunks or chips
- 1 cup mini marshmallows
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. You’ll have warm, gooey cookies ready in no time! Allow some cool-down time to let the cookies set before enjoying them.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Prepare your baking sheets by lining them with parchment paper or silicone mats, which will prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, add your softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy. This process is important for incorporating air, making your cookies soft.
3. Add Pumpkin Mixture:
Next, add in the egg, pumpkin puree, and vanilla extract. Mix everything until well combined, creating a smooth batter that showcases the pumpkin flavor.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This helps distribute the baking soda and spice evenly throughout the dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined. Avoid over-mixing, as this can make the cookies tough.
6. Fold in Chocolate Chunks:
Carefully fold in the semi-sweet chocolate chunks. This is where you get that delicious chocolate delight in each bite of your cookie.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop your cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each dough ball to give them room to spread while baking.
8. Add the Marshmallows:
Press several mini marshmallows gently onto the top of each cookie dough ball. They’ll melt and turn all gooey while baking, creating that classic s’mores experience!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Keep an eye on them; they’re done when the edges are set and the marshmallows are golden and toasted.
10. Cool Before Enjoying:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This will help them set up nicely. Then, transfer them to a wire rack to cool completely or dive right in while they’re warm!
11. Serve and Enjoy:
These Pumpkin S’mores Cookies are best served warm, allowing the chocolate to melt in your mouth with each bite. Enjoy the deliciousness with friends and family, or keep them for yourself—no judgment here!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! You can roast and puree fresh pumpkin. Just make sure to remove excess moisture from the puree for the best cookie texture.
What Can I Substitute for Chocolate Chunks?
If you prefer, you can use chocolate chips, white chocolate, or even caramel bits for a different flavor twist! Just keep the same quantity for the best results.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just make sure they’re completely cooled before placing them in a freezer bag!
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake, just let it sit at room temperature for about 10-15 minutes before scooping and baking. Enjoy fresh cookies anytime!
