Description
Indulge in the ultimate autumn treat with these Pumpkin S’mores Cookies! This recipe combines a perfectly soft and chewy pumpkin spice cookie with rich, melted chocolate and a gooey, toasted marshmallow topping. We use a special trick to avoid the common cakey texture of pumpkin cookies, guaranteeing a deliciously chewy bite every time. It’s all the nostalgic flavor of a campfire s’more packed into an easy-to-bake fall cookie.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin purée, well blotted with paper towels (important: not pumpkin pie filling)
1 large egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons pumpkin pie spice
1 cup semisweet chocolate chunks or chips
1 1/2 cups mini marshmallows
Optional Add-ins & Toppings
3/4 cup graham cracker crumbs (folded into the dough)
4 ounces dark chocolate, melted (for drizzling over cooled cookies)
Instructions
Prep Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to ensure they are evenly distributed.
Cream the Butter, Sugars, and Wet Ingredients
In a large bowl using a hand mixer or stand mixer, beat the softened butter with both the brown and granulated sugars until light and fluffy, about 2 minutes. This whips air into the dough for a tender cookie. Next, beat in the blotted pumpkin purée, egg, and vanilla extract until just combined.
Form the Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Using a spatula, gently fold in the chocolate chunks and optional graham cracker crumbs.
Shape, Bake, and Top
Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and immediately press a small handful of mini marshmallows gently onto the top of each cookie.
Final Bake and Cool
Return the cookies to the oven for an additional 2-3 minutes, just until the marshmallows are puffed and slightly melted. For a toastier look, switch the oven to broil and cook for 30-60 seconds, watching very carefully to prevent burning. Let the finished cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The Secret to Chewy Cookies:
Blotting the pumpkin purée with paper towels before adding it to the batter is the most important step! This removes excess water, which is the primary cause of cakey pumpkin cookies, and ensures a perfectly chewy texture.
Room Temperature Ingredients:
For a smooth, well-combined dough, make sure your butter and egg are at room temperature before you begin.
Prevent Spreading:
If your butter is too soft or your kitchen is warm, the dough can be soft. To prevent the cookies from spreading too much, chill the scooped cookie dough on the baking sheet for 30 minutes before baking.
Storage:
Store the cookies in an airtight container at room temperature for up to 4 days. The marshmallows may become stickier over time.
Make-Ahead Dough:
The cookie dough can be prepared and refrigerated in an airtight container for up to 48 hours. Let it sit at room temperature for about 20-30 minutes to soften slightly before scooping and baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 14
- Sodium: 111
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 8
Keywords: pumpkin s'mores cookies, chewy pumpkin cookies, s'mores cookies, fall cookies, autumn dessert, pumpkin spice cookies, marshmallow cookies, chocolate chunk cookies