Description
Soft Pumpkin S’mores Cookies are pillowy pumpkin-spiced treats filled with gooey marshmallows, melty chocolate, and crunchy graham crackers. They’re a cozy fall twist on the classic campfire dessert perfect for holidays, bake sales, or anytime you’re craving comfort.
Ingredients
Units
Scale
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup miniature marshmallows
- 8 graham crackers (crushed)
- Orange food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until smooth.
- Beat in pumpkin puree, egg, and vanilla. Add food coloring if desired.
- In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix dry ingredients into wet until combined.
- Fold in graham crackers, chocolate chips, and marshmallows.
- Scoop dough onto baking sheet using a 2-inch cookie scoop.
- Bake 12–14 minutes, until edges are set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Press a few extra chocolate chips and marshmallows on top before baking for a bakery-style look.
- Don’t overbake cookies should be soft and slightly underdone in the center.
- Store in an airtight container for 3–4 days, or freeze for up to 3 months.
Nutrition
- Calories: 180
