Pumpkin Spice S’mores Cookies brings two of our favorite things together… Pumpkin Spice and Campfire S’mores! Check out our recipe for these wonderful fall cookies!
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Pumpkin Spice S’mores Cookies are the best fall treat out there! It mixes two very popular flavors that remind me of the fall season.
These cookies have stuffed with gooey marshmallow and has a S’more topping that you will love. The actual cookie is a great mix of Pumpkin and Chocolate. These cookies will be a hit with the Pumpkin Spice and S’mores lovers!
Ingredients Needed for Easy Pumpkin S’mores Cookies:
- Unsalted Butter (1 Cup)
- Light Brown Sugar (3/4 Cup)
- Granulated Sugar (1/3 Cup)
- Pumpkin Puree (1/2 Cup)
- Large Egg Yolk (1)
- Vanilla Extract (2 Teaspoons)
- All-Purpose Flour (2 3/4 Cups)
- Baking Soda (1 Teaspoon)
- Baking Powder (1 Teaspoon)
- Pumpkin Pie Spice (1 Tablespoon)
- Ground Cinnamon (1/2 Teaspoon)
- Salt (1/2 Teaspoon)
- Chocolate Chips (3/4 Cup + 1/2 Cup)
- Mini Marshmallows or Large Marshmallows (1/2 Cup or 8 to 9 + 1/2 Cup)
- Graham Crackers (1/2 Crumbled)
- Chopped Chocolate Bar (1/2 for the topping if you are not using more chocolate chips)
Cooking Equipment Needed for Easy Pumpkin S’mores Cookies:
- Mixing Bowls (You will need two or one if you have a stand mixer)
- Hand Mixer or Stand Mixer
- Measuring Spoons
- Measuring Cups
- Mixing Spoon or Rubber Spatula
- Cookie Scooper (2 Tablespoons)
- Plastic Wrap
- Parchment Paper
- Torch (Optional)
- Cooling Rack
- Air-tight Container
How to make Easy Pumpkin S’mores Cookies:
1. Place a triple layer of Paper Towels on a baking sheet. Spread the 1/2 cup of Pumpkin Puree across the paper towels and gently blot with another paper towel to absorb the extra moisture. Set aside.
2. In a large mixing bowl or stand mixer bowl, beat melted Butter, Brown Sugar, and Granulated Sugar until well combined.
3. Add the Pumpkin Puree, Egg Yolk, and Vanilla Extract. Beat until smooth.
4. In a separate bowl, whisk together the Flour, Baking Soda, Pumpkin Pie Spice, Cinnamon, and Salt.
5. Gradually add the dry ingredients to the pumpkin mixture and mix just until a soft cookie dough forms. Next, Fold in chocolate chips (3/4 cup).
6. Use 2 tablespoons of dough and form approximately 16-18 balls. Make a hole in the ball and add some mini marshmallows or one large marshmallow, then close the cookie. Place on a cookie sheet
7. Cover the cookies with plastic wrap and place them in the fridge for 30 minutes (or longer) or in the freezer for no more than 1 hour. Chilling helps the cookies hold their shape while baking.
8. While the cookie dough is chilling, preheat 350 F. Line 2 baking sheets with parchment paper. After they are done chilling, place the cookie dough balls onto the prepare baking sheets, leaving room between each one.
9. Bake for 12-14 minutes or until the edges are set and the centers still look slightly soft. Remove from the oven and gently press a small spoonful of crumbled graham crackers, chocolate chips or chopped chocolate bar, and mini marshmallows onto the top of each cookie.
10. Time to toast the marshmallows! Place the cooking sheets back into the oven for 1 minute under the boiler at 500 F. If you have a torch, lightly torch the marshmallows.
11. Transfer the cookies to a cooling rack and let them cool completely. Store the cookies in an airtight container for up to 4 days. If stacking cookies on top of each other, place a piece of parchment paper on each level to prevent them sticking together.
PrintPumpkin Spice S’mores Cookies
- Total Time: 1 hour and 4 mins
- Yield: about 18 cookies
Ingredients
-
- Chocolate Chips (3/4 Cup + 1/2 Cup)
-
- Mini Marshmallows or Large Marshmallows (1/2 Cup or 8 to 9 + 1/2 Cup)
Instructions
- Place a triple layer of Paper Towels on a baking sheet. Spread the 1/2 cup of Pumpkin Puree across the paper towels and gently blot with another paper towel to absorb the extra moisture. Set aside.
- In a large mixing bowl or stand mixer bowl, beat melted Butter, Brown Sugar, and Granulated Sugar until well combined.
- Add the Pumpkin Puree, Egg Yolk, and Vanilla Extract. Beat until smooth.
- In a separate bowl, whisk together the Flour, Baking Soda, Pumpkin Pie Spice, Cinnamon, and Salt.
- Gradually add the dry ingredients to the pumpkin mixture and mix just until a soft cookie dough forms. Next, Fold in chocolate chips (3/4 cup).
- Use 2 tablespoons of dough and form approximately 16-18 balls. Make a hole in the ball and add some mini marshmallows or one large marshmallow, then close the cookie. Place on a cookie sheet.
- Cover the cookies with plastic wrap and place them in the fridge for 30 minutes (or longer) or in the freezer for no more than 1 hour. Chilling helps the cookies hold their shape while baking.
- While the cookie dough is chilling, preheat 350 F. Line 2 baking sheets with parchment paper. After they are done chilling, place the cookie dough balls onto the prepare baking sheets, leaving room between each one.
- Bake for 12-14 minutes or until the edges are set and the centers still look slightly soft. Remove from the oven and gently press a small spoonful of crumbled graham crackers, chocolate chips or chopped chocolate bar, and mini marshmallows onto the top of each cookie
- Time to toast the marshmallows! Place the cooking sheets back into the oven for 1 minute under the boiler at 500 F. If you have a torch, lightly torch the marshmallows.
- Transfer the cookies to a cooling rack and let them cool completely. Store the cookies in an airtight container for up to 4 days. If stacking cookies on top of each other, place a piece of parchment paper on each level to prevent them sticking together.
- Prep Time: 50 mins
- Cook Time: 12-14 mins
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