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These Pumpkin S'mores Soft Cookies bring together cozy autumn spices with the sweet indulgence of chocolate chips and gooey mini marshmallows. The addition of graham cracker crumbs provides a nostalgic crunch that echoes classic campfire treats. Baking until just golden ensures a tender, chewy center perfect to enjoy with a warm drink on cool evenings.
Ingredients
- All-purpose flour: provides a tender and sturdy base for the cookies fresh flour ensures the best texture
- Baking soda and baking powder: work together for a perfect rise and softness check expiration dates for reliable results
- Salt: balances the sweetness and heightens all the lovely flavors
- Ground cinnamon and nutmeg: add warm comforting autumn spice choose fresh spices for maximum aroma
- Unsalted butter: softened to room temperature adds richness and helps create a soft crumb use a quality brand for best flavor
- Granulated and brown sugars: bring sweetness and moisture dark brown sugar adds a deep molasses note that complements pumpkin beautifully
- Pumpkin puree: is key for moisture and that signature autumn flavor pure pumpkin not pie filling creates the ideal texture
- Vanilla extract: deepens the overall flavor so select pure vanilla for best taste
- A large egg: binds all ingredients and contributes to structure room temperature is best for smooth mixing
- Semi-sweet chocolate chips: provide rich pockets of melted chocolate magic—opt for quality chips that melt beautifully
- Mini marshmallows: melt to form that classic s'mores gooeyness and fun texture
- Freshly crushed graham cracker crumbs: lend a subtle crunch and nostalgic campfire taste
Step-by-Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper. This ensures even baking and easy cookie removal every time.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. Setting this mixture aside allows the leavening agents and spices to distribute perfectly within the dough.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat softened butter along with granulated and brown sugars until the mixture becomes light and fluffy, usually about two to three minutes. This step incorporates air to create tender, soft cookies.
- Add Wet Ingredients:
- Stir in pumpkin puree, vanilla extract, and the egg into the creamed butter and sugar. Beat until everything is well combined and the dough has a smooth consistency with the lovely orange tint from the pumpkin.
- Combine Dry and Wet Ingredients:
- Gradually fold in the dry flour mixture to the wet ingredients, mixing only until just combined. Overmixing can lead to tough cookies, so gentle folding keeps the texture soft and chewy.
- Add the Mix-Ins:
- Carefully fold in the chocolate chips, mini marshmallows, and graham cracker crumbs. Make sure they are evenly distributed so each cookie delivers pockets of melted chocolate, gooey marshmallow, and crunchy graham cracker in every bite.
- Shape the Dough:
- Using a tablespoon, scoop portions of dough and drop them onto the prepared baking sheet. Leave about two inches of space between cookies to allow for spreading during baking.
- Bake the Cookies:
- Bake for ten to twelve minutes until the edges are lightly golden and the marshmallows look soft and gooey. The centers will appear a bit soft but will firm up as they cool, ensuring a chewy texture.
- Cool for Best Texture:
- Allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack. This cooling time helps set the cookie structure and keeps those marshmallows gooey and intact.
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Storage Tips
Store these cookies in an airtight container at room temperature for about three to four days. If they start to dry out, placing a slice of bread inside helps maintain softness. For longer storage, freeze the cookies tightly wrapped for up to two months and thaw at room temperature before enjoying.
Ingredient Substitutions
- If mini marshmallows are unavailable, torn regular marshmallows work well though the melt will differ slightly
- Dairy-free butter and egg substitutes are good options for those with dietary restrictions
- Try mixing milk and dark chocolate chips to deepen the chocolate flavor or to suit your preference
Serving Suggestions
- These cookies are delicious served with a steaming mug of hot cocoa or spiced tea
- For a fun twist, sandwich two cookies with a scoop of vanilla ice cream in between for an indulgent treat
- Serving them slightly warm especially after a quick broil brings out a toasted marshmallow effect that really shines
Cultural Context
Pumpkin and s'mores flavor together celebrate traditions from different seasons. Pumpkin is beloved in American fall baking, while s'mores bring memories of summer campfire nights. This cookie cleverly blends these comforting elements into a festive treat perfect for the cozy season.
Recipe FAQs
- → How can I make these cookies softer?
To keep cookies soft, avoid overbaking and let them cool briefly on the baking sheet before moving to a wire rack. The pumpkin puree adds moisture that helps maintain softness.
- → Can I substitute the mini marshmallows with something else?
Larger marshmallows cut into smaller pieces or marshmallow fluff can be used, but mini marshmallows melt best to create a gooey texture.
- → What’s the best way to boost the pumpkin flavor?
Add a pinch of ground cloves or allspice alongside cinnamon and nutmeg to deepen the autumnal pumpkin notes.
- → Why are graham cracker crumbs included in the dough?
Graham cracker crumbs add a subtle crunch and a nostalgic layer of flavor, mimicking the classic campfire treat experience.
- → How should I store these cookies to keep them fresh?
Store in an airtight container at room temperature for several days. Adding a slice of bread can help keep them soft. They also freeze well when tightly wrapped.