These Pumpkin S’mores Cookies are a fun twist on the classic treat! Soft and chewy, they’re packed with pumpkin spice flavor, chocolate, and gooey marshmallows.
It’s like autumn and campfire vibes got together in cookie form. I can’t resist sneaking one (or three) right after they come out of the oven! Perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient, and it adds moisture. If you’re up for it, fresh pumpkin works too—just roast and puree it! I’ve found canned to be perfectly fine and easier.
Flour: All-purpose flour is standard here, but you could substitute whole wheat flour for a nuttier flavor and extra fiber. You can mix them if you like the balance.
Sugars: The mix of granulated and brown sugars gives a nice texture. If you’re looking for a healthier option, coconut sugar can be a good substitute; it’s less processed and adds a bit of caramel flavor.
Chocolate Chips: Semi-sweet chocolate works great, but feel free to use dark chocolate or milk chocolate depending on your sweetness preference. I’ve even experimented with white chocolate, and it adds a nice touch!
Mini Marshmallows: If you can’t find mini marshmallows, regular ones can be cut in half. For a healthier alternative, try using yogurt-covered raisins for a chewy texture and sweetness.
How Do I Make Sure My Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy, watch the baking time closely. Take them out when the edges look set, but the centers may still look a bit underbaked. They’ll continue to firm up while cooling.
- Make sure your oven is not too hot. An oven thermometer can help keep it accurate.
- Don’t overmix the dough after adding the dry ingredients. Mix just until combined to keep the texture soft.
- If you want even softer cookies, you can chill the dough for about 30 minutes before baking. This helps control spreading and keeps them thick.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
For the Add-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
How Much Time Will You Need?
This delicious recipe will take you about 20 minutes to prepare and roughly 12-15 minutes to bake. After that, allow the cookies to cool for about 5 minutes before transferring them to a wire rack. A perfect treat ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup a breeze!
2. Mix the Wet Ingredients:
In a large bowl, whisk together the canned pumpkin puree, granulated sugar, and brown sugar until everything is nice and smooth. Then, break in the egg and pour in the vanilla extract. Mix until fully combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This step ensures that everything is well-blended and there are no lumps in your dough!
4. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Stir gently just until combined, being careful not to overmix—this keeps your cookies nice and tender!
5. Add Chocolate Chips:
Now it’s time to fold in those delicious semi-sweet chocolate chips. You want to spread them evenly throughout the cookie dough.
6. Scoop and Shape the Cookies:
Using a cookie scoop or tablespoon, drop rounded mounds of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each mound; they will spread a bit while baking!
7. Add the Marshmallows:
Press 3-4 mini marshmallows onto the top of each dough mound. This will give them that classic s’mores look and sweetness!
8. Bake the Cookies:
Pop the cookies into the oven and bake for 12-15 minutes, or until the edges are set but the centers still look soft and slightly underbaked for that gooey goodness.
9. Optional – Toast the Marshmallows:
If you love that toasted marshmallow flavor, use a kitchen torch to lightly toast the marshmallows on top right after removing the cookies from the oven. Just a few seconds will do!
10. Cooling Time:
Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.
11. Enjoy!
Finally, dig in and enjoy your soft, pumpkin-spiced cookies paired with gooey chocolate and toasty marshmallows. Perfect with a glass of milk or a warm cup of tea!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast the pumpkin until soft and blend it into a smooth puree. Canned pumpkin is often more convenient, but fresh will work just as well.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a zip-top bag for up to 3 months. Just thaw them at room temperature when you’re ready to eat!
Can I Add Nuts to the Recipe?
Definitely! If you enjoy a little crunch, feel free to fold in some chopped nuts like walnuts or pecans along with the chocolate chips. Just keep in mind that this will alter the classic s’mores feel a bit!