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–+ servings

Pumpkin S'mores Cookies: Soft, Chewy Fall Favorites You’ll Love

These Pumpkin S’mores Cookies combine pumpkin flavors with classic s'mores elements for a delightful fall treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree 100% pure, not pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
For the S'mores Components
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 1 cup graham crackers broken into pieces
For Presentation
  • 1 teaspoon orange food coloring optional

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Pumpkin S’mores Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  3. Incorporate the pumpkin puree, egg, and vanilla extract, mixing until smooth.
  4. Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl, then mix with the wet ingredients.
  5. Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
  6. Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
  7. Bake for 12-14 minutes until golden around the edges but still soft in the center.
  8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to a year, baking directly from frozen.

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