Pumpkin Smores Cookies Recipe

So, you’ve decided you need a cookie that’s basically a hug from autumn itself, but with the gooey, chocolatey chaos of a campfire. Same. You’re in the right place. Forget choosing between pumpkin spice season and s’mores season—this recipe is the glorious, delicious truce we all deserve. Let’s make your kitchen smell amazing.

Why This Recipe is Awesome?

Let’s be real, this recipe is basically a superhero. It takes two iconic flavors and smashes them together into one perfect, soft, chewy, and melty cookie. It’s the cookie you bring to a fall party that will make people silently vow to be your best friend. Plus, it’s surprisingly simple. If you can scoop dough and not set off the smoke alarm, you’ve got this. It’s the ultimate way to eat your feelings in the best way possible.

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Ingredients

Gather your squad. Here’s what you’ll need to create this masterpiece. Pro tip: use room temperature ingredients (especially the butter and egg) for a smoother, happier dough.

For the Pumpkin Cookie Dough:

• 1 cup (2 sticks) Unsalted Butter, softened: This is non-negotiable. Don’t you dare try to use melted butter straight from the microwave. We want soft, spreadable butter.
• ¾ cup Brown Sugar: For that deep, molasses-y goodness.
• ¾ cup Granulated Sugar: For the perfect sweetness and crisp edge.
• 1 large Egg: The glue that holds our dreams together. Room temp, please!
• 2 tsp Vanilla Extract: The flavor booster.
• ¾ cup Canned Pumpkin Puree: NOT pumpkin pie filling. We’re talking pure pumpkin here. Your can should have one ingredient: pumpkin.
• 2 ¾ cups All-Purpose Flour: The foundation.
• 2 tsp Cornstarch: The secret weapon for an ultra-soft, chewy cookie.
• 1 tsp Baking Soda: For the rise.
• ½ tsp Salt: To make all the other flavors pop.
• 2 tsp Pumpkin Pie Spice: Because ’tis the season.

For the S’mores Part (The Fun Part):

• 1 ½ cups Semi-Sweet Chocolate Chips: Or chunks. Or a bar you’ve violently chopped. Your call.
• 1 ½ cups Mini Marshmallows: The mini ones distribute the gooeyness perfectly.
• 1 sleeve of Graham Crackers, crushed: About 1 to 1 ½ cups of crumbs. You get to smash them. It’s therapeutic.

Step-by-Step Instructions

1. Preheat and Prep. Crank that oven to 375°F (190°C). Line your baking sheets with parchment paper. This is crucial unless you enjoy chiseling marshmallow cement off your pans.
2. Cream the Butter & Sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until it’s light, fluffy, and pale. This should take 2-3 minutes. Don’t skip this—it incorporates air, which is cookie magic.
3. Add the Wet Stuff. Beat in the egg and vanilla extract until just combined. Then, mix in the pumpkin puree. It might look a little curdled—that’s okay! The flour is coming to save the day.
4. Combine the Dry Ingredients. In a separate, smaller bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice. This ensures everything is evenly distributed so you don’t get a mouthful of baking soda.
5. Bring It All Together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Overmixing = tough cookies, and we are not tough cookie people today.
6. The Grand Finale. Using a spatula or wooden spoon, gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs. Fold until they’re evenly distributed.
7. Scoop and Space. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. These cookies will spread a bit.
8. Bake to Perfection. Bake for 10-12 minutes. The edges will be lightly golden, and the centers will look soft and slightly underdone. This is the key to a chewy cookie!
9. The Cool Down. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is a test of your willpower. Try not to eat one while the marshmallow is still molten lava.

Common Mistakes to Avoid

• Using Cold Butter: This is the #1 culprit for dense, flat cookies. Your butter should be soft enough that you can press a finger into it easily, but not melted.
• Overmixing the Dough: Once you add the flour, mix until you no longer see dry spots. Overmixing develops gluten, which makes cookies tough. We want tender, not tough.
• Overbaking: Take them out when they still look a little underdone in the middle. They continue to cook on the hot pan. If you wait for them to look “done” in the oven, you’ll have crunchy, overdone cookies.
• Skipping the Parchment Paper: The marshmallows will melt, caramelize, and fuse themselves to your baking sheet. Parchment paper is your best friend here.

Alternatives & Substitutions

Got dietary needs or just missing an ingredient? No panic.

• Gluten-Free? Use a 1:1 gluten-free flour blend and make sure your graham crackers are gluten-free. Easy peasy.
• Dairy-Free? Swap the butter for a plant-based alternative (like Earth Balance) and use dairy-free chocolate chips.
• No Pumpkin Pie Spice? Make your own! Mix 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves or allspice.
• Want More Chocolate? Swap the semi-sweet chips for milk chocolate or dark chocolate. IMO, dark chocolate is a fantastic contrast to the sweetness.
• No Mini Marshmallows? You can tear large marshmallows into small pieces. It’s a bit sticky, but it works.

FAQs

Can I make the dough ahead of time?

Absolutely! You can scoop the dough onto a baking sheet, freeze it solid, and then transfer the dough balls to a freezer bag. When a cookie craving strikes, just bake a few straight from the freezer, adding 1-2 minutes to the bake time.

Why is my dough so sticky?

Pumpkin puree adds a lot of moisture. That’s why the chilling step (if you choose to do it) is helpful. If it’s really unmanageable, you can add a tiny bit more flour, but no more than 2-3 tablespoons.

Can I chill this dough?

You can! Chilling for 30-60 minutes can help prevent excess spreading and deepen the flavors. But honestly? I’m impatient and often bake them right away with great results. FYI, the marshmallows might spread a bit more with no chill time, but it’s a delicious, rustic look.

My marshmallows melted everywhere. Help!

This is part of the charm! They will melt and create delicious crispy bits. If you want more distinct marshmallow pockets, you can try pressing a few extra mini marshmallows into the top of the dough balls right when they come out of the oven.

How do I store these gooey monsters?

Store them in an airtight container at room temperature for 2-3 days. They’re best enjoyed fresh, but let’s be honest, they probably won’t last that long.

Related Recipe:

• Garlic Parmesan Chicken Skizzers Recipe
• Pumpkin Cinnamon Rolls Recipe | Soft And Spiced
• Creamy Butternut Squash Gnocchi with Sausage And Thyme

Final Thoughts

And there you have it! You’ve just created the cookie of the season. It’s the perfect combination of cozy and decadent. Now, go forth and share these (or don’t, we don’t judge). You’ve officially earned your title as a kitchen wizard. Go impress someone—even if that someone is just you on the couch with a glass of milk. You’ve earned it