Pumpkin S'mores Cookies
These Pumpkin S'mores Cookies combine the cozy warmth of pumpkin spice with the nostalgic magic of campfire s'mores. Soft and chewy pumpkin-spiced cookie dough is loaded with dark chocolate chunks, then topped with a golden toasted marshmallow and crunchy graham cracker pieces for the ultimate fall treat. They come together in under 30 minutes and disappear just as fast!
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Cookie scoop 2-tablespoon size
- Baking sheets 2–3 sheets recommended
- Parchment paper or silicone baking mats
- Wire cooling rack
- Kitchen torch (optional) For toasting marshmallows; broiler can be used instead
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the Cookie Dough
- 2¼ cups all-purpose flour about 280g
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice use fresh for best flavor
- ½ tsp ground cinnamon
- ½ cup unsalted butter 1 stick / 113g, softened to room temperature
- ½ cup light brown sugar 100g, packed
- ½ cup granulated sugar 100g
- 1 cup pure pumpkin puree 245g; do not use pumpkin pie filling
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1½ cups dark chocolate chunks about 255g
For the Topping
- 24 large marshmallows one per cookie
- 4 full graham crackers broken into small pieces
- ½ cup mini chocolate chips (optional) about 85g
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Ensure butter is softened to room temperature.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
- Beat softened butter with brown sugar and granulated sugar on medium-high speed for 2–3 minutes until light, fluffy, and pale. Scrape down the bowl as needed.
- Mix in the pumpkin puree, egg, and vanilla extract until smooth and uniform. The batter may look slightly curdled — this is normal.
- Add the flour mixture in three batches on low speed, mixing just until no flour streaks remain. Scrape the bowl and give a final gentle hand stir — do not overmix.
- Using a rubber spatula, gently fold in the dark chocolate chunks until evenly distributed. The dough will be soft and slightly sticky.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball slightly.
- Bake for 10–12 minutes, until edges are set but centers still look slightly underdone. Remove from oven and immediately press one marshmallow on top of each hot cookie.
- Using a kitchen torch, toast each marshmallow until golden brown; alternatively, broil on the top rack for 30–60 seconds, watching closely to prevent burning.
- While marshmallows are still warm, press graham cracker pieces into each and sprinkle with mini chocolate chips if desired. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- If the dough feels too soft or sticky, refrigerate it for 30 minutes before scooping and baking to prevent excess spreading.
- Use pure pumpkin puree, not pumpkin pie filling — the filling contains added sugars and spices that will throw off the recipe balance.
- Use fresh pumpkin pie spice for the best flavor; old spice loses its potency significantly.
- Watch the marshmallows closely during toasting — they can go from perfectly golden to burnt in just seconds.
- Press marshmallows gently onto hot cookies immediately out of the oven so they adhere well; you can also make a small indentation in each cookie before baking to cradle the marshmallow.
- Don't overbake — these cookies continue cooking on the hot sheet after removal from the oven; slightly underdone centers are perfect.
- For vegan cookies, substitute vegan butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), dairy-free chocolate, and vegan marshmallows.
- Store in an airtight container with parchment between layers at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze baked cookies (without marshmallows) for up to 3 months; thaw completely, then add fresh marshmallows and toast before serving. Cookie dough balls can also be frozen for up to 2 months.
- To reheat, warm cookies in a 300°F oven for 3–5 minutes; re-toast marshmallows with a kitchen torch for a few seconds if needed.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 125mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 35IUVitamin C: 1mgCalcium: 3mgIron: 6mg
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