There’s something magical about the combination of pumpkin, chocolate, and marshmallows that makes my heart skip a beat. Picture this: warm, gooey pumpkin s’mores cookies fresh out of the oven, with melty chocolate and toasted marshmallows oozing from every bite. pumpkin cookies with cream cheese frosting These cookies are the ultimate fall treat, perfect for cozy nights by the fire or when you want a taste of autumn bliss.
I remember the first time I tried to impress my friends with these cookies. Let’s just say it was an experiment that took a few tries, but the delighted gasps as they took their first bites made it all worthwhile! Now, every time I bake these delicious pumpkin s’mores cookies, I’m reminded of laughter and sweet memories shared over gooey goodness. pumpkin hazelnut pie with mascarpone.
Why You'll Love This Recipe
- These pumpkin s’mores cookies are easy to whip up in no time
- The flavors blend beautifully, offering a cozy autumn experience
- Visually stunning with their warm colors and textures, they’re perfect for gatherings or quiet evenings at home
- You can enjoy them fresh from the oven or pack them for lunchboxes!
I once made these cookies for a small get-together, and my friends couldn’t get enough of them. They begged for the recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious strawberry brownies recipe.
- All-Purpose Flour: Use high-quality flour for the best texture; it creates that perfect cookie foundation.
- Canned Pumpkin Puree: Opt for 100% pure pumpkin (not pie filling) to control sweetness and spices. pumpkin spice chocolate bark.
- Brown Sugar: This adds moisture and depth of flavor; packed brown sugar works best.
- Granulated Sugar: Balances the flavors; don’t skimp on this one!
- Baking Soda & Baking Powder: These leavening agents give your cookies a nice rise.
- Cinnamon & Nutmeg: These spices bring warmth and that classic fall flavor profile right into your kitchen.
- Chocolate Chips: Use semi-sweet or dark chocolate chips depending on your taste preference.
- Mini Marshmallows: These little pillows of sweetness melt beautifully within the cookie.
- Unsalted Butter: Make sure it’s softened to room temperature for easy mixing.
- Eggs: One large egg binds everything together; make sure it’s fresh!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this helps prevent sticking and makes cleanup easier.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. This step ensures even distribution of all those delightful spices.
Cream Butter and Sugars: In a large bowl, cream together softened butter with brown sugar and granulated sugar until light and fluffy. This process should take about 3-5 minutes; you’re looking for that cloud-like texture.
Add Pumpkin and Egg: Beat in canned pumpkin puree and egg until smooth. The batter will look like autumn itself—rich and inviting!
Combine Wet and Dry Mixtures: Gradually add your dry mixture to the wet mixture until just combined. Avoid overmixing; we want our cookies soft yet chewy!
Fold in Chocolate Chips and Marshmallows : Gently fold in chocolate chips and mini marshmallows using a spatula until evenly distributed throughout the dough. Imagine those little pockets of joy waiting to burst open in each cookie!
Scoop onto Baking Sheet : Using a cookie scoop or tablespoon, drop generous dollops of dough onto prepared baking sheets about two inches apart. Give them some space—they’re going to spread!
Bake Until Golden Brown : Bake in preheated oven for 12-15 minutes or until edges are golden brown but centers are still soft. Trust your nose—when your kitchen smells like fall magic, they’re ready!
Enjoy these delightful pumpkin s’mores cookies while still warm; they’re best savored fresh out of the oven! roasted pumpkin seeds snack.
You Must Know
- Pumpkin S’mores Cookies bring together the cozy flavors of fall and the classic campfire treat
- The fusion of pumpkin and chocolate creates a delightful aroma that fills your kitchen, making it feel like a warm hug on a chilly day
Perfecting the Cooking Process
Start by mixing the dry ingredients, then cream the butter and sugars before adding wet ingredients. This sequence ensures even blending and prevents clumping.
Add Your Touch
Feel free to substitute chocolate chips with butterscotch or white chocolate for a fun twist. Adding nuts can provide a delightful crunch.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to five days. Reheat in the microwave for about 10 seconds to restore softness.
Chef's Helpful Tips
- To enhance flavor, chill dough overnight; this allows flavors to meld beautifully
- Use parchment paper for easy removal and perfect baking
- Always check cookies before the recommended baking time to avoid overbaking
Baking these Pumpkin S’mores Cookies always brings back memories of my friends’ excited faces when they took their first bite. It’s a joy watching them devour those warm, gooey treasures! For more inspiration, check out this hearty sweet potato chili recipe.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s pureed and well-drained for the right texture.
How do I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free blend for delicious results.
Can I freeze Pumpkin S’mores Cookies?
Absolutely! Freeze them in an airtight container for up to three months.
Pumpkin S’mores Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the delightful fusion of pumpkin, chocolate, and marshmallows with these irresistibly gooey Pumpkin S’mores Cookies. Perfectly baked to golden brown, each cookie bursts with warm autumn flavors that evoke cozy nights by the fire. Easy to prepare and visually stunning, these cookies will be a hit at gatherings or enjoyed quietly at home. Get ready to savor a taste of fall!
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup unsalted butter (softened)
- 1 large egg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the pumpkin puree and egg until smooth.
- Gradually add the dry mixture to the wet mixture until just combined; avoid overmixing.
- Gently fold in chocolate chips and mini marshmallows until evenly distributed.
- Drop dollops of dough onto the prepared baking sheet about two inches apart.
- Bake for 12-15 minutes or until edges are golden brown but centers remain soft.
- Enjoy these cookies fresh out of the oven!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
