Pumpkin S’mores Cookies
Soft pumpkin‑spiced cookies with chocolate, marshmallows & crushed graham—fun fall baking!
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: a drop of orange food coloring for festive color
- 2¼ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers broken into small pieces
Optional Toppings
- Additional chocolate chips
- Mini marshmallows
- Crushed graham cracker crumbs
Instructions
Step 1: Prep & Preheat
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment.
Step 2: Cream the Wet Ingredients
- In a large bowl, beat butter with brown and granulated sugars until fluffy. Mix in pumpkin puree, egg, and vanilla (plus food coloring, if using).
Step 3: Add Dry Ingredients & Fillings
- Whisk together flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined. Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Step 4: Scoop & Top
- Drop rounded tablespoons (or about 16 small cookies or 8 large cookies) onto the prepared sheet, spaced 2 inches apart. Gently press extra chips, marshmallows, and cracker crumbs into each cookie top.
Step 5: Bake
- Bake for 12–14 minutes until edges are golden but centers still soft. Cookies will continue to set as they cool.
Step 6: Cool & Serve
- Allow to cool a few minutes on the pan before transferring to a wire rack. Serve once slightly cooled but still warm—and gooey!