Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween Recipe

Introduction

These delicious pumpkin s’mores cookies combine the rich flavors of fall with the nostalgic taste of classic s’mores. Perfectly soft and filled with pumpkin, chocolate, marshmallows, and graham cracker crumbs, they make a festive treat for Halloween or any autumn day.

Ingredients

• 1 cup pumpkin puree
• 2 1/4 cups all-purpose flour (or gluten-free flour blend)
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups graham cracker crumbs
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing well to combine.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Step 5: Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips gently to distribute evenly throughout the dough.
6. Step 6: Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon.
7. Step 7: Bake the cookies for 10 to 12 minutes, or until they are golden brown around the edges. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra gooey marshmallows, press a few additional mini marshmallows on top of each cookie dough ball before baking.
• If you prefer a spicier flavor, add a pinch of cloves or increase the ginger to 1 teaspoon.
• Substitute semi-sweet chocolate chips with white chocolate chips for a sweeter variation.
• Use gluten-free flour to make these cookies gluten-free without sacrificing taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if you want them warm and soft again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can I freeze the cookie dough?

Absolutely. Shape the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween Recipe

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★★★★★

4.7 from 521 reviews

These Delicious Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with the classic s’mores ingredients of graham crackers, chocolate, and marshmallows. Perfectly chewy and packed with fall spices, these cookies offer a delightful seasonal treat ideal for Halloween or any autumn gathering.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 1/4 cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

S’mores Add-ins

• 1 1/2 cups graham cracker crumbs
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking your cookies.
2. Cream the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing well to combine all wet ingredients thoroughly.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour), baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the spices and leavening agent.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to form your cookie dough without overmixing.
5. Add S’mores Elements: Fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips gently into the dough to integrate the classic s’mores flavors.
6. Shape the Cookies: Roll the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Slightly flatten each ball with a spoon to help them bake evenly.
7. Bake the Cookies: Bake for 10-12 minutes until the edges turn golden brown. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For a gluten-free version, substitute regular flour with a gluten-free all-purpose flour blend.
• Be careful not to overbake the cookies to keep them soft and chewy.
• Use fresh pumpkin puree for the best flavor or canned pumpkin puree labeled 100% pumpkin.
• Chilling the dough for 30 minutes before baking can help prevent spreading and improve texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: pumpkin cookies, s’mores cookies, fall dessert, Halloween treat, pumpkin spice, chocolate chip cookies