These Soft Pumpkin S’mores Cookies are the perfect cozy treat! With pumpkin flavor and marshmallow goodness, they’re warm and inviting, ideal for any fall gathering.
Who could resist a cookie that tastes like a campfire treat? 😍 I love how easy they are to make—just mix, bake, and enjoy a little piece of autumn heaven!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cookies. If you want a gluten-free option, try using an all-purpose gluten-free flour blend. Just make sure it contains xanthan gum for better texture.
Pumpkin puree: Use canned pumpkin puree for convenience. If you have fresh pumpkin, simply roast and puree it. Avoid pumpkin pie filling as it has added sugars and spices.
Graham cracker crumbs: These add a delightful crunch and flavor. If you’re looking for a gluten-free version, use gluten-free graham crackers or crushed oat cookies as a substitute.
Mini marshmallows: These are essential for that classic s’mores experience. If you’re avoiding marshmallows, consider using vegan marshmallows, which work just as well and are a great alternative!
Milk chocolate chips: I love using milk chocolate for its sweetness, but dark chocolate or even white chocolate can also give a unique twist to these cookies.
How Do I Ensure My Cookies Are Soft and Chewy?
To get those soft, chewy cookies, following tips can make a big difference:
- Don’t overmix the dough once you add the dry ingredients; just mix until combined.
- Make sure your butter is softened but not melted. This helps trap air for a fluffy texture.
- Taking the cookies out when they look slightly underbaked ensures they stay soft as they cool.
- Letting them sit on the baking sheet for 5 minutes before transferring to a wire rack helps them set without becoming too hard.
Soft Pumpkin S’mores Cookies Recipe
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup graham cracker crumbs (about 8 full sheets, crushed)
- 1 cup mini marshmallows
- 1 cup milk chocolate chips or chopped milk chocolate
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 15 minutes for baking. You’ll have these yummy cookies ready in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will make for easy cleanup and prevent the cookies from sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This helps to evenly distribute the flavors and ensures the baking soda will act properly when mixed into the batter.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth. This can take about 2 minutes.
4. Mix in the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat everything together until well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Mix just until combined; be careful not to overmix!
6. Fold in the Add-Ins:
Gently fold in the graham cracker crumbs and milk chocolate chips into the cookie dough. Make sure they’re evenly distributed for a tasty cookie in every bite!
7. Shape the Cookies:
Using a tablespoon, drop rounded amounts of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. They will spread a little while baking.
8. Bake and Add Marshmallows:
Bake the cookies in your preheated oven for 10 minutes. When they’re out, immediately press a few mini marshmallows into the top of each cookie.
9. Finish Baking:
Return the cookies to the oven and bake for an additional 2-3 minutes. You want the marshmallows to puff up and become lightly golden.
10. Cool the Cookies:
Once they’re done baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Enjoy Your Treats!
These soft pumpkin s’mores cookies are best enjoyed fresh and warm or at room temperature! Perfect for sharing with family or friends (if you can resist eating them all yourself!). Enjoy! 🍪
FAQ for Soft Pumpkin S’mores Cookies
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! However, keep in mind that whole wheat flour may make the cookies a bit denser. For the best results, consider using a blend of whole wheat and all-purpose flour.
Can I Make These Cookies Vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), use vegan butter instead of regular butter, and substitute vegan chocolate chips and marshmallows.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze the cookies for up to a month. Just make sure to thaw them at room temperature before enjoying!
Can I Add Other Mix-Ins?
Yes! Feel free to customize your cookies by adding nuts, dried fruit, or using white chocolate chips instead of milk chocolate. Just make sure to keep the total volume of mix-ins similar, so the dough maintains its consistency.