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Soft and sweet pumpkin s’mores cookies bursting with layers of pumpkin, marshmallows, chocolate, and graham crackers, perfect for fall gatherings or cozy evenings.

Ingredients

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  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 8 graham crackers, broken into small pieces
  • 1 teaspoon orange food coloring (optional)

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add pumpkin puree, egg, vanilla extract (and orange food coloring if using) and stir until combined.
  4. Whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in chocolate chips, mini marshmallows, and broken graham cracker pieces.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Press extra marshmallows, chocolate chips, and crushed graham crackers on top of each dough mound if desired.
  9. Bake for 12–14 minutes, until edges are golden and centers remain soft.
  10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For marshmallows that don’t completely melt, use vegan mini marshmallows, which hold their shape well in the oven., Orange food coloring is optional; add just a drop or two to avoid overpowering the color., Allow cookies to rest on the baking sheet for a few minutes after baking to firm up before transferring to a wire rack to prevent them from breaking., Chocolate chips can be swapped for white chocolate chips, chunks, or additional chocolate chips if marshmallows are excluded., Store cookies in an airtight container at room temperature for 2-3 days or refrigerate for up to 1 week., Freeze unbaked dough for up to 1 year or baked cookies for up to 4 months; thaw baked cookies overnight in the refrigerator before serving., Reheat cookies gently on a stovetop pan or briefly in the oven to restore melty marshmallow texture.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-smores-cookies/