Irresistible Pumpkin S’mores Cookies You Need in 30 Minutes

There’s something magical about fall baking—the warm spices, the cozy aromas, and the way it brings everyone together. My love for Pumpkin S’mores Cookies started on a crisp October evening when I was craving something that combined my favorite seasonal flavors with a nostalgic twist. I mean, who doesn’t love s’mores? But add pumpkin, and suddenly you’ve got a cookie that’s soft, chewy, and packed with gooey marshmallow and melty chocolate. It’s like a campfire treat meets autumn in the best way possible. These cookies quickly became my go-to for family gatherings, and trust me, they disappear faster than you can say “pumpkin spice.”

Why You’ll Love These Pumpkin S’mores Cookies

• Soft, fluffy texture that’s packed with a gooey marshm and caramel center
• Simple prep with simple ingredients
• Easy prep with simple ingredients
• Seasonal flavors for the fall season

Ingredients for Pumpkin S’mores Cookies

Gathering the right ingredients is half the battle when it comes to perfect Pumpkin S’mores Cookies. Trust me, I learned the hard way that pumpkin puree (not pie filling!) makes all the difference – the first time I grabbed the wrong can, my cookies turned out way too sweet and mushy. Here’s exactly what you’ll need:

Wet Ingredients

• 1 cup pumpkin puree (make sure it’s 100% pumpkin, not pie filling!)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes first)
• 1 cup packed brown sugar (pack it tight – this adds moisture)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (the real stuff, please!)

Dry Ingredients

• 2 cups all-purpose flour (spoon and level it – no packing!)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon (freshly opened for maximum flavor)
• 1/2 tsp nutmeg (I grate mine fresh – worth the effort)
• 1/4 tsp salt (balances all that sweetness)

Mix-Ins & Toppings

• 1 cup chocolate chips (I use semi-sweet, but milk chocolate works too)
• 1 cup mini marshmallows (they melt perfectly inside)
• 1/2 cup graham cracker crumbs (for that authentic s’mores crunch)

How to Make Pumpkin S’mores Cookies

Ready to bake the coziest fall cookies ever? Let’s get started! These Pumpkin S’mores Cookies are surprisingly easy to make, but there are a few key steps to ensure they turn out just right. Trust me, once you nail this process, you’ll be making them all season long.

Mixing the Dough

First, grab your mixing bowl and cream the softened butter with the brown sugar. This step is crucial – you want it to look light and fluffy, almost like whipped honey. Next, add the pumpkin puree, egg, and vanilla extract. Mix until everything’s smooth, but don’t go overboard – we’re not making bread here! In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Now comes the fun part: fold in the chocolate chips and mini marshmallows. Be gentle – overmixing will make the cookies tough, and nobody wants that!

Baking Tips for Perfect Cookies

Before you scoop the dough, line your baking sheet with parchment paper. This little trick saves so much cleanup time and keeps the cookies from sticking. Use a cookie scoop or spoon to drop the dough onto the sheet, then flatten each one slightly with your fingers. Sprinkle a generous pinch of graham cracker crumbs on top – this gives them that classic s’mores crunch. Bake at 350°F for 12-15 minutes, but keep an eye on them. The edges should be golden, and the centers will look a little soft – they’ll firm up as they cool. Let them sit on the baking sheet for a couple of minutes before transferring to a wire rack. And if you’re feeling extra indulgent, add a few extra marshmallows on top before baking for that ooey-gooey factor!

Tips for the Best Pumpkin S’mores Cookies

Want to take your Pumpkin S’mores Cookies to the next level? Here are my tried-and-true tips for cookie perfection. First, use fresh spices – cinnamon and nutmeg lose their punch over time, so check your pantry dates or, better yet, grate your own nutmeg. If your dough feels sticky (and it often will because of the pumpkin), pop it in the fridge for 15-20 minutes. It makes scooping so much easier! For extra gooeyness, press a few more mini marshmallows into the tops of the cookies right before baking. Trust me, it’s worth it. And don’t skip the graham cracker crumbs – they’re the secret to that authentic s’mores vibe!

Variations & Substitutions

Got dietary restrictions or just want to mix things up? No problem! These Pumpkin S’mores Cookies are super forgiving. For dairy-free, swap in coconut oil or vegan butter – just make sure it’s softened first. Gluten-free? Use a 1:1 gluten-free flour blend (I like the ones with xanthan gum already added). Not a fan of semi-sweet chocolate? White chocolate chips or even butterscotch chips work amazingly here. And if you’re out of mini marshmallows, tear up regular ones – they’ll melt into gooey pockets of goodness!

Storing and Reheating Pumpkin S’mores Cookies

These cookies are best enjoyed fresh, but if you’ve got leftovers (lucky you!), store them in an airtight container at room temp for up to 3 days. Want to keep them longer? Pop them in a freezer-safe bag or container, and they’ll stay good for a month. To reheat, just microwave for 10 seconds – it brings back that gooey marshmallow magic!

Pumpkin S’mores Cookies FAQs

Can I use fresh pumpkin instead of canned puree?
You can, but it’s a bit tricky! Fresh pumpkin has more moisture, so you’ll need to roast and drain it well first. I’ve tried both, and honestly, canned puree gives more consistent results (just make sure it’s 100% pumpkin, not pie filling). If you go fresh, squeeze out excess liquid in a clean towel – soggy dough equals flat cookies!

Why did my cookies come out flat?
Oh no! Usually this means your butter was too soft or your dough needed chilling. Next time, try refrigerating the dough for 20 minutes before baking. Also, check your baking soda isn’t expired – fresh leavening agents make all the difference for that perfect puff.

Can I freeze the cookie dough?
Absolutely! Scoop the dough balls onto a tray, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for 3 months! When baking frozen, just add 1-2 extra minutes – no need to thaw. Perfect for spontaneous cookie cravings!

How do I prevent marshmallows from burning?
Those little guys caramelize fast! My trick? Tuck most marshmallows inside the dough, with just a few on top. If the tops start browning too quickly, tent with foil for the last few minutes. The graham cracker crumbs also help protect them!

Can I make these without eggs?
I’ve had success using a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). The texture’s slightly denser but still delicious. For vegan versions, use dairy-free chocolate chips too – enjoy!

Nutritional Information

Just so you know what you’re biting into – each Pumpkin S’mores Cookie comes in at about 150 calories (but who’s counting when they’re this delicious?). These estimates can vary based on your specific ingredients, but generally you’re looking at 6g fat, 22g carbs, and 2g protein per cookie. Not bad for a treat that tastes like fall and campfires had a baby!

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