Pumpkin S’mores Cookies

These Pumpkin S’mores Cookies combine the warm, cozy flavors of pumpkin with the classic taste of s’mores, resulting in a delightful treat that’s perfect for fall. Soft, chewy, and packed with chocolate, marshmallows, and graham cracker crumbs, these cookies are sure to be a hit at any gathering.

Ingredients

• 1/2 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers

Directions

1. Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Extras: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
7. Shape the Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly browned and the marshmallows are slightly melted.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The total preparation time is about 15 minutes, with a cooking time of around 10-12 minutes, bringing the total time to approximately 25-27 minutes.

Variations

• Nutty Addition: Add chopped nuts like pecans or walnuts for extra crunch.
• Spicy Kick: Incorporate a pinch of cayenne pepper for a spicy twist.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 2 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but make sure to puree and drain it well to avoid excess moisture.
2. What can I substitute for butter?
   You can use coconut oil or a vegan butter substitute.
3. Are these cookies soft or crunchy?
   They are soft and chewy, especially with the marshmallows included.
4. Can I omit the marshmallows?
   Yes, but they add a delightful gooey texture and flavor.
5. How do I know when the cookies are done?
   The edges should be lightly browned, and the centers will look set but may still be soft.
6. Can I add more chocolate?
   Absolutely! You can increase the amount of chocolate chips if desired.
7. How do I prevent the cookies from spreading too much?
   Make sure to chill the dough for 30 minutes before baking if your kitchen is warm.
8. What is pumpkin pie spice?
   It’s a blend of spices like cinnamon, nutmeg, and ginger commonly used in pumpkin desserts.
9. Can I use a different type of chocolate?
   Yes, feel free to use milk chocolate, dark chocolate, or even white chocolate.
10. What’s the best way to enjoy these cookies?
    They are best enjoyed fresh, but they’re also delicious slightly warmed in the microwave.

Conclusion

Pumpkin S’mores Cookies are a delightful way to enjoy the flavors of fall in a fun and indulgent treat. With their chewy texture, melty chocolate, and hints of pumpkin spice, these cookies are sure to become a seasonal favorite. Perfect for sharing or savoring on your own, they capture the essence of cozy autumn nights. Enjoy baking and indulging in these delicious cookies!

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