Description
These Pumpkin S’mores Cookies are a delightful fall treat featuring soft and chewy pumpkin-spiced cookie dough packed with graham cracker crumbs and semi-sweet chocolate chips. Topped with melty marshmallows, they deliver the classic s’mores flavor in cookie form, perfect for cozy gatherings or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 2 tsp Pumpkin pie spice
- 1/2 cup Graham cracker crumbs
Wet Ingredients
- 1 cup Unsalted butter (melted)
- 1 cup Brown sugar (packed light or dark)
- 1/4 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 tsp Amoretti Graham Cracker Extract
- 3/4 cup Pumpkin puree (not pumpkin pie filling)
- 1 Large egg yolk
Add-ins and Toppings
- 1 1/2 cup Semi-sweet chocolate chips (You can also use minis)
- 15-20 Marshmallows (cut in half)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking. Place the pumpkin puree in a paper towel to absorb excess moisture before use.
- Melt Butter: Melt the unsalted butter in the microwave and allow it to cool slightly to room temperature to avoid cooking the eggs later.
- Combine Dry Ingredients: In a bowl, mix the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice together. Separately, blend the graham crackers in a blender or food processor until fine crumbs form.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and white granulated sugar until fully combined. Stir in the pure vanilla extract, Amoretti Graham Cracker Extract, pumpkin puree, and egg yolk until just combined.
- Incorporate Dry Ingredients and Add-ins: Gradually fold the dry ingredients and graham cracker crumbs into the wet mixture until just combined. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion and Bake First Stage: Using a 3 oz cookie scoop, drop 6 heaping scoops of dough onto each prepared cookie sheet. Press each cookie dough scoop down lightly with your hand to flatten slightly. Bake in the preheated oven for 12 minutes.
- Add Marshmallow Topping and Bake Again: Remove the cookies from the oven and place the marshmallows cut-side up on top of each cookie. Return to the oven for an additional 1-2 minutes until marshmallows are soft and slightly melted. Optionally, sprinkle extra chocolate chips and graham cracker crumbs over the marshmallows for added texture and flavor.
- Cool: Let the cookies rest on the cookie sheet for 5 minutes to set before transferring to a wire cooling rack to cool completely.
Notes
- These pumpkin s’mores cookies are chewy and packed with the nostalgic flavors of graham crackers and chocolate chips.
- The marshmallow topping adds a melty, gooey finish that mimics classic campfire s’mores.
- Make sure to press down the cookie dough before baking to encourage even spreading.
- Using pumpkin puree (not pumpkin pie filling) ensures the right texture without extra sweetness or spices.
- Cut marshmallows in half for easier melting and better coverage on each cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 339 kcal
- Sugar: 25 g
- Sodium: 223 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg
