Oh, my friend, let me tell you about one of my all-time favorite cookies: Pumpkin S’mores Cookies! Just the thought of these chewy, gooey bites takes me back to crisp autumn evenings, wrapped in a cozy blanket, and savoring the warmth of freshly baked treats. Who doesn’t love the classic combination of chocolate, marshmallows, and graham crackers? Now, throw pumpkin puree into the mix, and oh boy, we have magic happening right in the oven!
Every fall, I find myself on a quest to bake something with pumpkin. There’s just something about that rich, spiced flavor that screams comfort food to me. And these cookies? They take the beloved campfire s’more and wrap it in the nostalgic, warm embrace of pumpkiny goodness. They’re perfect for sharing, but honestly, you might just want to hoard them all for yourself!
What’s in Pumpkin S’mores Cookies?
Butter: The base of any good cookie, butter provides the right amount of creaminess and richness. I like to use unsalted butter, so I can control the salt level in my baking.
Brown Sugar: This adds not only sweetness but also moisture and a nice chewiness. I prefer light brown sugar, but dark works too if you’re feeling adventurous!
Granulated Sugar: A classic sweetener that helps achieve that perfect browning on the cookie.
Pumpkin Puree: The star of the show! Not only does this provide that delightful pumpkin flavor, but it also keeps the cookies moist and fluffy.
Eggs: These bind everything together and add a little richness.
Vanilla Extract: A touch of vanilla enhances the overall flavor profile and adds warmth.
All-Purpose Flour: The backbone of our cookies. I use regular all-purpose flour, but if you want to make a gluten-free version, feel free to use a 1:1 gluten-free flour blend.
Baking Soda: This helps the cookies rise beautifully.
Pumpkin Pie Spice: A blend of spices like cinnamon, nutmeg, and ginger that gives these cookies that classic fall flavor. You can adjust the amount according to your taste!
Salt: Just a pinch amps up the sweetness and balances the flavors.
Mini Marshmallows: These little guys melt into gooey deliciousness, reminiscent of a classic s’more.
Chocolate Chips: I usually go for semi-sweet chocolate chips, but feel free to use milk chocolate or dark chocolate depending on your preference.
Graham Cracker Crumbs: This tops off our cookies and brings that traditional s’mores crunchiness!
Is Pumpkin S’mores Cookies Good for You?
Now, while these cookies are decadent and delicious, we do want to keep an eye on health, right?
Pumpkin Puree: Packed with vitamins A and C, fiber, and potassium, pumpkin is a great nutritional powerhouse! So, yes, there’s definitely a health perk to these goodies!
Dark Chocolate: If you opt for dark chocolate chips, you get some additional antioxidants. But let’s not kid ourselves; we’re still in dessert territory.
The catch? They are cookies after all! They pack a good amount of sugar and fat, which means they should be enjoyed in moderation. My motto? Savor every bite and balance them out with healthier meals throughout the day!
Ingredients List
– 1 cup butter, softened
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1 cup pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 tablespoon pumpkin pie spice
– 1/2 teaspoon salt
– 1 cup mini marshmallows
– 1 cup chocolate chips
– Graham cracker crumbs for topping
*Servings: Approximately 24 cookies*
How to Make Pumpkin S’mores Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
3. Add the pumpkin puree, eggs, and vanilla extract to the bowl. Mix well until everything is nicely combined.
4. In another bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until it’s all well blended.
5. Gradually incorporate the dry mixture into the wet ingredients. Stir gently until just combined – we don’t want to overmix here!
6. Now comes the fun part! Fold in the mini marshmallows and chocolate chips. Can you smell the yumminess already?
7. Using a tablespoon, scoop portions of dough onto your prepared baking sheet. Keep them spaced out, as they will spread while baking.
8. Sprinkle graham cracker crumbs over the top of each cookie like the cherry on top.
9. Bake for 12-15 minutes, or until the cookies are golden brown and your kitchen smells heavenly.
10. Let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely (if you can resist! I usually can’t!).
Cookie Magic: Tips and Twists
– **Graham Crackers:** If you want an extra kick of flavor, try using cinnamon graham crackers for the topping.
– **Nutty Variation:** If you’re a fan of nuts, chopped pecans or walnuts could be a fantastic addition to the cookie dough!
– **Storage:** These cookies can be stored in an airtight container for up to a week. Though, I guarantee they won’t last that long!
– **Serving Suggestion:** Serve these with a scoop of vanilla ice cream, and you’ll have a delightful dessert that’s perfect for company or just a cozy night in.
Now that you have this delightful recipe, I can’t wait for you to try it out! Trust me, every bite of these Pumpkin S’mores Cookies will leave you smiling and craving more. Don’t forget to let me know how they turn out – happy baking!
