I can still picture it: crisp autumn air, a bonfire crackling merrily, and the unmistakable aroma of toasted marshmallows mingling with pumpkin spice. My cousins and I, fueled by sugar and excitement, were determined to create the ultimate campfire treat. We experimented with everything – chocolate-covered graham crackers, peanut butter cups – but nothing quite captured the magic of that perfect combination of gooey marshmallow, rich chocolate, and, well, something *more*. That’s where the idea for these incredible Pumpkin S’mores Cookies- Fall’s Best Treat! was born, and I’ve been perfecting them ever since. Today, I’m sharing all my secrets for the most amazing Pumpkin S’mores Cookies- Fall’s Best Treat! you’ll ever make! Get ready to wow everyone!
Pumpkin S’mores Cookies: The Ultimate Fall Indulgence
Oh, my friend, prepare yourself for a cookie experience unlike any other! These aren’t just cookies; they’re a symphony of autumn flavors and textures, all wrapped up in one irresistible package. We’re talking soft, chewy pumpkin spice cookies, studded with melty chocolate chunks, and crowned with a perfectly toasted marshmallow. Are you drooling yet? I know I am!
Why These Cookies Are Simply the BEST
- The Perfect Fall Flavor: Pumpkin spice is the undisputed champion of autumn, and it shines in these cookies.
- S’mores Magic: The toasted marshmallow adds a touch of campfire nostalgia and incredible sweetness.
- Soft and Chewy Texture: We’re not going for crunchy cookies here. These are melt-in-your-mouth good.
- Easy to Make: Don’t be intimidated! I’ll guide you through every step.
- A Crowd-Pleaser: Trust me, these cookies will disappear in minutes!
Gather Your Ingredients: The Pumpkin S’mores Cookie Checklist
Before we dive into the baking process, let’s make sure you have everything you need. Don’t worry; most of these ingredients are pantry staples!
For the Pumpkin Spice Cookies:
- All-Purpose Flour: 2 1/2 cups (300g) – The foundation of our cookie structure.
- Baking Soda: 1 teaspoon – For that perfect rise and chewy texture.
- Baking Powder: 1/2 teaspoon – Works with baking soda to create a light and airy cookie.
- Salt: 1/2 teaspoon – Enhances the sweetness and balances the flavors.
- Pumpkin Pie Spice: 2 teaspoons – This is where the magic happens! Feel free to adjust to your taste.
- Unsalted Butter: 1 cup (2 sticks), softened – Make sure it’s *truly* softened, not melted!
- Granulated Sugar: 1 cup (200g) – Adds sweetness and helps create a crispy edge.
- Brown Sugar: 1/2 cup (100g), packed – For that chewy, molasses-y goodness.
- Pumpkin Puree: 1 cup (245g) – Make sure it’s *puree*, not pumpkin pie filling!
- Egg: 1 large – Binds the ingredients together.
- Vanilla Extract: 1 teaspoon – A touch of vanilla enhances all the other flavors.
- Chocolate Chunks or Chips: 1 cup – I prefer semi-sweet, but use your favorite!
For the S’mores Topping:
- Large Marshmallows: About 12-16, depending on the size of your cookies.
- Graham Crackers: Optional, for serving (crushed or whole).
Let’s Get Baking: Step-by-Step Instructions
Alright, my friend, let’s get down to business! I’ll walk you through each step, so you can bake these cookies with confidence.
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure everything is well combined. This ensures that the leavening agents are evenly distributed throughout the dough.
Step 3: Cream the Butter and Sugars
In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes. This step is crucial for creating a tender cookie. The air incorporated during creaming contributes to a lighter texture. Don’t rush this step!
Step 4: Add the Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look a little curdled at this point, but don’t worry; it will all come together in the end.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
Step 6: Fold in the Chocolate Chunks
Gently fold in the chocolate chunks until they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Use a cookie scoop (about 1.5 tablespoons) to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Don’t worry if the dough looks a little sticky—that’s normal with pumpkin cookies.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Remember that oven temperatures can vary, so keep an eye on your cookies!
Step 8: The S’mores Magic
Remove the cookies from the oven and immediately place a large marshmallow on top of each cookie. Return the cookies to the oven and bake for an additional 1-2 minutes, or until the marshmallows are puffed and lightly golden brown. Watch them closely to prevent burning!
Alternatively, you can use a kitchen torch to toast the marshmallows. This gives you more control over the level of toasting.
Step 9: Cool and Enjoy!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you want to get fancy, sprinkle some crushed graham crackers over the tops of the cookies while the marshmallows are still warm.
And that’s it! You’ve just created the most amazing Pumpkin S’mores Cookies! Now, grab a glass of milk and enjoy your well-deserved treat.
Tips and Tricks for Perfect Pumpkin S’mores Cookies
Here are a few extra tips and tricks to ensure your cookies are a smashing success:
- Don’t Overbake: Overbaked pumpkin cookies are dry and crumbly. Aim for slightly underbaked cookies for the best texture.
- Use Room Temperature Ingredients: This helps the ingredients blend together more easily and creates a smoother dough.
- Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Adjust the Spices: Feel free to adjust the amount of pumpkin pie spice to your liking. If you prefer a stronger spice flavor, add an extra 1/2 teaspoon.
- Get Creative with Toppings: Experiment with different toppings, such as chopped nuts, sprinkles, or a drizzle of chocolate.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Variations to Spice Things Up
Want to put your own spin on these cookies? Here are a few ideas:
- Chocolate Chip Cookie Base: Instead of pumpkin spice cookies, use your favorite chocolate chip cookie recipe as the base.
- Peanut Butter: Add 1/2 cup of peanut butter to the dough for a peanut butter pumpkin s’mores cookie.
- Caramel: Drizzle caramel sauce over the toasted marshmallows for an extra touch of sweetness.
- Nutella: Spread a thin layer of Nutella on the cookies before adding the marshmallows.
Beyond Pumpkin S’mores: More Fall Cookie Inspiration
If you’re as obsessed with fall baking as I am, you’ll love these other delicious cookie recipes. Each one is guaranteed to bring a smile to your face!
Have you tried making BROWN BUTTER PUMPKIN COOKIES yet? The nutty flavor of the browned butter takes these cookies to a whole new level. They’re seriously addictive!
And for a taste of autumn with a hint of fruity goodness, don’t miss my APPLE CINNAMON COOKIES. They’re the perfect treat for a crisp fall day.
If you’re looking for something truly decadent, you absolutely HAVE to try my PUMPKIN CHEESECAKE COOKIE DREAMS. They’re like two desserts in one!
Speaking of fall flavors, have you ever considered combining caramel and apples in a cookie? My CARAMEL APPLE COOKIE PERFECTION recipe is a game-changer. Trust me, your taste buds will thank you.
I know I already raved about this recipe, but for a truly elevated s’mores experience, check out my PUMPKIN S’MORES COOKIE PERFECTION recipe! It’s a tried-and-true favorite.
And if you’re a fan of cinnamon rolls (who isn’t?), you’ll adore my CINNAMON ROLL COOKIE MAGIC recipe. It’s like a mini cinnamon roll in cookie form!
The Grand Finale: Baking Bliss Awaits!
So there you have it, my friend! The ultimate guide to making the most incredible Pumpkin S’mores Cookies. I truly believe that these cookies are the perfect way to celebrate fall and create lasting memories. Don’t be afraid to experiment, have fun, and most importantly, enjoy the process. These cookies are a guaranteed hit for any fall gathering, a cozy night in, or just a simple craving for something sweet and comforting. Happy baking!
What makes these Pumpkin S’mores Cookies so special?
These cookies combine the best of fall flavors with the nostalgia of s’mores. They feature soft, chewy pumpkin spice cookies, melty chocolate chunks, and a perfectly toasted marshmallow topping, creating a symphony of textures and tastes.
Can I use pumpkin pie filling instead of pumpkin puree in the cookie recipe?
No, the recipe specifically calls for pumpkin puree, not pumpkin pie filling. Using pumpkin pie filling will alter the cookie’s consistency and flavor.
What’s the best way to store leftover Pumpkin S’mores Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days.
What are some variations I can try to spice up the Pumpkin S’mores Cookies?
You can try using a chocolate chip cookie base instead of pumpkin spice, adding peanut butter to the dough, drizzling caramel sauce over the marshmallows, or spreading a thin layer of Nutella on the cookies before adding the marshmallows.
Pumpkin S’mores Cookie Heaven
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the chocolate chunks until they are evenly distributed throughout the dough.
- Use a cookie scoop (about 1.5 tablespoons) to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Remove the cookies from the oven and immediately place a large marshmallow on top of each cookie. Return the cookies to the oven and bake for an additional 1-2 minutes, or until the marshmallows are puffed and lightly golden brown. Watch them closely to prevent burning!
- Alternatively, use a kitchen torch to toast the marshmallows.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle some crushed graham crackers over the tops of the cookies while the marshmallows are still warm.
- Serve and enjoy!
