Go Back
–+ servings
Delicious Pumpkin S’mores Cookies

Delicious Pumpkin S’mores Cookies: Cozy Fall Delight

These Delicious Pumpkin S’mores Cookies combine pumpkin and s’mores in a chewy delight perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Butter softened; can use dairy-free margarine for vegan option
  • 1/2 cup Brown Sugar can swap for white sugar for a lighter version
  • 1/2 cup Granulated Sugar coconut sugar can be used for lower glycemic index
  • 1 cup Pumpkin Puree ensure it's pure pumpkin, not pie filling
  • 1 large Egg or replace with flaxseed meal mixed with water for vegan
  • 1 teaspoon Vanilla Extract using pure will give the best taste
  • 2 cups All-Purpose Flour use a gluten-free flour blend for gluten-free
  • 1 teaspoon Baking Soda no substitutes needed
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon or mix in ginger or nutmeg for extra warmth
For the S’mores Flavor
  • 1 cup Graham Cracker Crumbs choose gluten-free for a gluten-free option
  • 1 cup Mini Marshmallows or use chopped regular marshmallows
  • 1 cup Chocolate Chips opt for semisweet, dark, or dairy-free

Equipment

  • Mixing Bowls
  • electric mixer
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Fold in the pumpkin puree, egg, and vanilla extract until well combined and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Gradually add dry ingredients to the wet pumpkin mixture and blend until just combined.
  6. Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips.
  7. Portion out the dough into balls on the baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden and centers appear set.
  9. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 400IUCalcium: 25mgIron: 1mg

Notes

Ensure your butter is at room temperature for easier creaming. Don't overmix to prevent tough cookies.

Tried this recipe?

Let us know how it was!