Pumpkin S'mores Cookies: Your Cozy Fall Treat Adventure

Experience the warmth of Pumpkin S’mores Cookies, a delightful fall treat melding comforting flavors and nostalgic s'mores elements.

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Prep Time 15

Cook Time 14

Cooling Time 5

Total Time 34

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

1 cup Unsalted Butter Substitution: Use vegan butter for a dairy-free option.
1 cup Brown Sugar Light brown sugar is preferred, but dark brown will enhance caramel notes.
½ cup Granulated Sugar Can reduce sugar slightly for less sweetness.
1 cup Pumpkin Puree Use 100% pure; avoid pumpkin pie filling.
1 large Egg Use a flax egg for a vegan alternative.
1 teaspoon Vanilla Extract Use pure extract for best results.
2 cups All-Purpose Flour Substitution: For gluten-free, use a gluten-free flour blend.
1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
2 teaspoons Pumpkin Pie Spice Substitution: Use individual spices like cinnamon, nutmeg, and ginger if preferred.
½ teaspoon Salt Don't skip this ingredient.

For the S'mores Twist

1 cup Chocolate Chips Use semi-sweet, dark, or white chocolate based on personal preference.
2 cups Mini Marshmallows Use vegan marshmallows to keep it dairy-free.
1 cup Graham Crackers Can use gluten-free crackers if necessary.

Optional Touches

1-2 drops Orange Food Coloring Add a drop or two carefully if desired.

Equipment

Mixing Bowl
Parchment paper
Electric Mixer
Whisk
cookie scoop
Baking Sheet

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla extract to the mixture; beat until combined.
In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add to the wet mixture, stirring gently.
Fold in chocolate chips, mini marshmallows, and crushed graham crackers into the cookie dough.
Drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Press a few extra chocolate chips, mini marshmallows, and graham cracker crumbs onto the top of each dough ball.
Bake for 12-14 minutes or until edges are lightly golden and centers remain soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 1000IUCalcium: 10mgIron: 0.5mg

Notes

Use vegan mini marshmallows for a delightful texture. Ensure all ingredients are fresh for optimal results.

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