These Pumpkin S’mores Cookies are a fun twist on a classic treat! Soft, chewy cookies filled with pumpkin spice, gooey marshmallows, and chocolate chunks make every bite cozy and delicious.
Making these cookies brings me joy—who can resist that warm, melty marshmallow? I love serving them fresh out of the oven with a glass of milk. Perfect for a fall treat!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control the saltiness. If you don’t have any, you can use margarine as a substitute, but it might change the texture a bit.
Pumpkin Puree: Make sure to get pure pumpkin puree, not pie filling, as the latter has added sugars and spices. If you need a substitute, you can use applesauce for a different flavor!
Baking Powder and Baking Soda: Both leavening agents are needed for the cookies to rise. If you’re out of baking powder, you can make your own: mix 1/4 teaspoon baking soda with 1/2 teaspoon vinegar or lemon juice per teaspoon of baking powder needed.
Chocolate Chips: Semisweet is a classic choice, but feel free to use dark chocolate chips or even white chocolate for a different taste. I sometimes mix the chips for added variety!
Mini Marshmallows: If you can’t find mini marshmallows, regular ones work too. Just chop them into smaller pieces before using.
How Do I Get That Perfectly Toasted Marshmallow Finish?
Toasting marshmallows can take your cookies from good to great! Here’s how to do it:
- After baking, let the cookies cool for 5 minutes so they’re easier to handle.
- Use a kitchen torch to carefully toast the marshmallows on top until golden brown. Move the torch around to avoid burning.
- If you don’t have a torch, place the cookies under the broiler in your oven for 1-2 minutes. Keep a close eye on them to prevent burning!
With these tips, you’ll have the best pumpkin s’mores cookies to enjoy in no time. Happy baking!
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the S’mores Layer:
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups mini marshmallows
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the cookie dough, followed by 10-12 minutes baking. Plus, allow an additional 5 minutes to cool before enjoying. In total, it’s roughly 30-35 minutes until you have delicious cookies ready to eat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is crucial for ensuring your cookies bake evenly. While the oven is heating, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Using a hand mixer or a wooden spoon, cream together the ingredients until they are smooth and fluffy. You want a nice, light texture!
3. Add the Wet Ingredients:
Next, mix in the pumpkin puree, egg, and vanilla extract into the butter and sugar mixture. Stir until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures your dry ingredients are evenly distributed and helps create a better texture in your cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined. Be careful not to over-mix, as this can make the cookies tough.
6. Fold in Chocolate Chips:
Now, it’s time to fold in the chocolate chips! Use a spatula to mix them into the dough evenly, distributing them throughout.
7. Scoop the Dough:
Using a tablespoon, scoop rounded balls of cookie dough onto your prepared baking sheets, leaving about 2 inches between each one for spreading.
8. Add Marshmallows:
Press a few mini marshmallows gently on top of each cookie dough ball. You want them to sit on the surface, ready to melt in the oven.
9. Bake Cookies:
Pop the baking sheets into the preheated oven and bake for 10-12 minutes. Keep an eye on them! You’re looking for golden brown edges but still soft in the center.
10. Toast the Marshmallows (Optional):
If you want that classic toasted marshmallow flavor, carefully remove the cookies from the oven. Use a kitchen torch to toast the marshmallows on top, or place them under a broiler for just 1-2 minutes, keeping a close watch to prevent burning.
11. Cool the Cookies:
Let the cookies sit on the baking sheet for about 5 minutes. This allows them to firm up a bit before moving them. Then, transfer them to a wire rack to cool completely.
12. Enjoy!:
Finally, it’s time to dig in! Enjoy your Pumpkin S’mores Cookies warm, or let them cool down for a delightful treat at room temperature. Share with friends or keep them all to yourself – we won’t judge!
Can I Substitute the Pumpkin Puree?
Yes, you can! If you don’t have pumpkin puree, applesauce is a great alternative, giving a slightly different flavor but keeping the moisture. Just use the same amount, and your cookies will still turn out delicious!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge, where they’ll stay fresh for about a week. You can also freeze them for up to 3 months—just make sure to wrap them tightly!
Can I Use Regular-Sized Marshmallows Instead of Mini?
Absolutely! If you only have regular-sized marshmallows, just chop them into smaller pieces before adding them to the cookie dough. This will help distribute that gooey marshmallow goodness evenly across your cookies!
What Other Ingredients Can I Add to the Cookies?
Feel free to mix it up! Chopped nuts like walnuts or pecans can add a nice crunch, or you can swap in white chocolate chips for a different flavor profile. Get creative with your favorites!
