Description
These Pumpkin S’mores Cookies combine the cozy flavors of fall pumpkin spice with gooey chocolate and marshmallows for a soft, melty, and irresistible autumn treat perfect for sharing.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened (or coconut oil for vegan option)
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or white chocolate chips for variation)
- 1 cup mini marshmallows or 1/2 cup marshmallow fluff (use vegan marshmallows for vegan option)
Instructions
- Prepare the dough: Cream together the unsalted butter and brown sugar until fluffy. Then mix in the egg, pumpkin puree, and vanilla extract until the mixture is well combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt, ensuring the spices are evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined to avoid overmixing and to keep the cookies tender.
- Fold in chocolate chips and marshmallows: Gently mix in the chocolate chips first, then carefully fold in the mini marshmallows or marshmallow fluff to preserve their shape.
- Scoop and bake: Spoon cookie dough onto a lined baking sheet, spacing the cookies a few inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are set but centers remain soft.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, so the s’mores filling sets perfectly.
Notes
- Don’t overbake: Remove cookies when edges are firm but centers still look slightly undercooked for a gooey texture.
- Use ripe pumpkin puree (fresh or canned, not pie filling).
- Chill the dough for 30 minutes if it feels too soft to prevent excessive spreading.
- Reserve some marshmallows to add on top halfway through baking for a melty, toasted effect.
- Adjust sweetness by adding more brown sugar to taste if desired.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, pumpkin s’mores, fall dessert, autumn cookies, pumpkin spice, chocolate marshmallow cookies, cozy fall treats