Ingredients
Wet Ingredients
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange food coloring (optional)
Dry Ingredients
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
Mix-ins and Toppings
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers, broken into small pieces
- Extra chocolate chips, mini marshmallows, and graham cracker pieces for topping each cookie
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream: In a large bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create tender cookies.
- Beat: Beat in the pumpkin puree, egg, and vanilla extract until everything is fully combined. If using, add the orange food coloring at this step to achieve a festive color.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
- Add Dry to Wet: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent dense cookies.
- Fold in Mix-ins: Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces, distributing them evenly throughout the dough.
- Drop Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
- Top: Press a few additional chocolate chips, mini marshmallows, and graham cracker crumbs onto the top of each dough ball to create a melty, crunchy topping after baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely to room temperature.
- Serve: Serve these delicious pumpkin s’mores cookies at room temperature for the best texture and flavor.
Notes
- Optional orange food coloring enhances the festive fall look but does not affect taste.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Press extra toppings on before baking for a visually appealing and tasty finish.
- These cookies are best stored in an airtight container at room temperature and eaten within 3 days for optimal freshness.
- Mini marshmallows will melt partially during baking, creating gooey pockets throughout the cookie.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American