Irresistible Pumpkin S’mores Cookies Recipe

If you’re looking for a cozy, fall-inspired treat to satisfy your sweet tooth, these Pumpkin S’mores Cookies are exactly what you need. Combining the soft richness of pumpkin spice with the melty joy of chocolate and marshmallow, this recipe brings together the best flavors of autumn campfires in every bite. These cookies are not only irresistibly gooey and flavorful but also perfect for sharing with friends and family as the cooler days arrive.

Why You’ll Love This Recipe

• Perfect fall flavors: Pumpkin and warm spices paired with chocolate and marshmallow bring iconic autumn tastes together.
• Soft and gooey texture: The cookies are tender on the inside with melty s’mores components that make every bite heavenly.
• Simple to make: The recipe uses common pantry ingredients and easy steps anyone can follow.
• Great for sharing: These cookies are crowd-pleasers at parties, gatherings, or even a cozy night in.
• Customizable: You can easily tweak ingredients for dietary needs or personal preferences without losing the essence.

Ingredients You’ll Need

This recipe keeps things straightforward by using basic, wholesome ingredients that all serve an important flavor or texture purpose. Each adds a layer of warmth, creaminess, or crunch that makes these Pumpkin S’mores Cookies truly special.

• Pumpkin puree: Provides moisture, that iconic pumpkin flavor, and tender crumb to the cookies.
• All-purpose flour: The structure base ensuring perfect cookie consistency.
• Pumpkin pie spice: Adds the nostalgic warm blend of cinnamon, nutmeg, and cloves.
• Baking soda: Helps cookies rise just right and stay soft.
• Brown sugar: Gives a deep caramel sweetness and keeps the cookies chewy.
• Unsalted butter: Brings richness without overpowering the pumpkin flavor.
• Chocolate chips: Melts into gooey pockets of sweetness in every bite.
• Marshmallows or marshmallow fluff: Emulates that classic s’mores meltiness inside the cookie.
• Vanilla extract: Enhances the overall flavor profile with a subtle warmth.
• Egg: Binds all the ingredients together for perfect cookie dough texture.
• Salt: Balances the sweetness and enhances the other flavors.

Variations for Pumpkin S’mores Cookies

Feel free to customize this recipe to match your taste buds or dietary needs. These Pumpkin S’mores Cookies easily adapt to different ingredients and creative touches without losing their charm.

• Gluten-free option: Swap all-purpose flour for a gluten-free blend for those sensitive to gluten.
• Vegan twist: Use coconut oil instead of butter, flax egg substitution, and vegan marshmallows.
• Nutty addition: Add chopped pecans or walnuts for a delightful crunch.
• White chocolate chips: Replace semi-sweet chocolate chips for a sweeter, creamier flavor.
• Spice it up: Increase pumpkin pie spice or add a pinch of cayenne for a subtle heat.

How to Make Pumpkin S’mores Cookies

Step 1: Prepare the dough

Start by creaming together unsalted butter and brown sugar until fluffy, then mix in the egg, pumpkin puree, and vanilla extract until well combined and smooth.

Step 2: Mix dry ingredients

In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, and salt, ensuring the spices are evenly distributed.

Step 3: Combine wet and dry

Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined to avoid overmixing, which keeps the cookies tender.

Step 4: Fold in chocolate chips and marshmallows

Gently mix in chocolate chips first, then carefully fold in mini marshmallows or marshmallow fluff to preserve their shape.

Step 5: Scoop and bake

Spoon cookie dough onto a lined baking sheet, spacing them a few inches apart, and bake at 350°F (175°C) for 10-12 minutes until edges are set but centers remain soft.

Step 6: Cool and enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, so the s’mores goodness sets perfectly.

Pro Tips for Making Pumpkin S’mores Cookies

• Don’t overbake: Remove cookies when edges are firm but centers still look slightly undercooked for gooey texture.
• Use ripe pumpkin puree: Fresh or canned pumpkin puree both work great, but make sure it’s pure pumpkin, not pie filling.
• Chill the dough: Refrigerate the dough for 30 minutes if it feels too soft, which helps control spreading.
• Reserve some marshmallows: Add a few on top of each cookie halfway through baking for a melty, toasted effect.
• Adjust sweetness: Taste your dough and add a bit more brown sugar if you like your cookies sweeter.

How to Serve Pumpkin S’mores Cookies

Garnishes

Sprinkle a pinch of cinnamon or dust with powdered sugar for an extra touch of fall charm. A drizzle of melted chocolate on top enhances presentation and indulgence.

Side Dishes

Pair these cookies with a warm mug of spiced chai tea, pumpkin latte, or classic hot chocolate to complement the rich pumpkin flavors beautifully.

Creative Ways to Present

Serve Pumpkin S’mores Cookies stacked with a scoop of vanilla ice cream in between for a phenomenal cookie sandwich experience your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 4 days to keep them soft and flavorful.

Freezing

Freeze baked cookies in a sealed freezer-safe bag for up to 3 months; thaw at room temperature before serving for fresh-out-of-the-oven taste.

Reheating

Warm cookies in a microwave for 10 to 15 seconds or pop them in a low oven for a few minutes to revive that melty s’mores goodness.

FAQs

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

It’s best to use pure pumpkin puree because pie filling contains added sugars and spices that could alter the cookie’s taste and texture.

Are these cookies gluten-free?

The traditional recipe uses all-purpose flour, but you can easily substitute a gluten-free flour blend to make these Pumpkin S’mores Cookies gluten-free.

Can I use regular-sized marshmallows?

Mini marshmallows work best to evenly distribute throughout the cookies, but you can chop regular marshmallows into smaller pieces as a substitute.

How do I keep the marshmallows from burning during baking?

Gently folding marshmallows into the dough and adding a few on top halfway through baking helps prevent them from burning while still getting that toasted flavor.

Can these cookies be made vegan?

Yes! Use vegan butter, a flax egg substitute, and vegan marshmallows to create a delicious vegan version of these Pumpkin S’mores Cookies.

Final Thoughts

If you crave a treat that tastes like fall wrapped up in a warm hug, these Pumpkin S’mores Cookies will quickly become your new favorite. Between the soft pumpkin-spiced dough and gooey chocolate-marshmallow delight, every bite feels like a little celebration of the season. Give this recipe a try—you won’t regret inviting this autumn classic into your cookie jar.

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