Pumpkin Smores Soft Cookies (Print Format)

Chewy pumpkin cookies with cinnamon, chocolate chips, marshmallows, and graham cracker crumbs offer autumn warmth.

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup granulated sugar
09 - 1/4 cup packed brown sugar
10 - 1/3 cup pumpkin puree
11 - 1 teaspoon vanilla extract
12 - 1 large egg

→ Add-ins

13 - 1 cup semi-sweet chocolate chips
14 - 1 cup mini marshmallows
15 - 1/2 cup graham cracker crumbs

# Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly mixed.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
04 - Beat pumpkin puree, vanilla extract, and egg into the butter-sugar mixture until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain softness.
06 - Fold in chocolate chips, mini marshmallows, and graham cracker crumbs evenly throughout the dough.
07 - Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart to allow spreading.
08 - Bake for 10 to 12 minutes until edges are lightly golden and marshmallows appear gooey. Centers may look soft but will set upon cooling.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, preserving chewy texture.

# Tips:

01 - For richer pumpkin flavor, add a pinch of ground cloves or allspice alongside cinnamon and nutmeg.
02 - To enhance the marshmallow effect, broil cookies for the last 30 seconds of baking.
03 - Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness.
04 - Freezing baked cookies wrapped tightly extends shelf life up to 2 months; thaw at room temperature before serving.

Go Back