Description
These Pumpkin S’mores Cookies are a delightful twist on a classic, combining the warm flavors of pumpkin spice with the gooey, chocolatey goodness of s’mores, all in a chewy cookie form.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup semisweet chocolate chips
- 1 cup chopped graham crackers
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and chopped graham crackers.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Gently press a few mini marshmallows onto the top of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is well-drained if it seems watery.
- Do not overbake the cookies, as they will continue to set as they cool.
- For an extra gooey s’mores experience, you can add a marshmallow to the center of the cookie before baking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American