I’ll never forget the year my little cousin declared Halloween “S’mores Night.” Marshmallows were flying, chocolate was melting, and everyone was sticky and happy. It sparked a quest to capture that cozy, campfire vibe in other treats. And guess what? I finally nailed it! Today, I’m sharing all my secrets for the most amazing Pumpkin S’mores Cookies – Fall’s Best Treat you’ll ever make! These cookies are soft, chewy, full of pumpkin spice, and loaded with chocolate and toasted marshmallows. You’re going to fall in love!
Why These Pumpkin S’mores Cookies Are Fall’s Best Treat
Okay, friends, let’s talk about why these cookies are about to become your new autumn obsession. We’re not just throwing pumpkin spice into any old cookie recipe here. We’re crafting a flavor symphony that combines the warmth of pumpkin pie, the comforting nostalgia of s’mores, and the irresistible texture of a perfectly baked cookie. Prepare yourselves!
Think about it: the slightly tangy pumpkin cookie base, swirled with cinnamon, nutmeg, and ginger. Then you bite into that rich chocolate chunk, followed by the gooey, toasted marshmallow that pulls away with a satisfying stretch. Seriously, is there anything more autumnal and delightful than that?!
And the best part? They’re surprisingly easy to make. Don’t let the “s’mores” part intimidate you. We’re using simple techniques to get that toasted marshmallow flavor without needing a campfire. I’ll walk you through every step, ensuring your success and a batch of cookies that will disappear faster than you can say “pumpkin spice.”
The Ultimate Pumpkin S’mores Cookies Recipe
Alright, let’s get down to business! Here’s everything you’ll need to create these magical fall treats. I’ve fine-tuned this recipe over years, so trust me, it’s a winner!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks (or chocolate chips)
- 1 ½ cups mini marshmallows
- Optional: Graham cracker crumbs for coating
Step-by-Step Instructions:
- Cream the butter and sugars. In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until pale and creamy, about 3-5 minutes. This is where the “fluff” comes from, so don’t skimp on the creaming time!
- Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate the pumpkin. Add the pumpkin puree and mix until well combined. The batter will look a little curdled at this point, but don’t worry, it’ll all come together!
- Whisk the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of the spices.
- Gradually add the dry ingredients to the wet ingredients. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops gluten, leading to tough cookies.
- Fold in the chocolate chunks. Gently fold in the chocolate chunks until they are evenly distributed throughout the dough.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough prevents the cookies from spreading too much during baking.
- Preheat the oven and prepare the baking sheet. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and shape the cookies. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Add marshmallows. Gently press a few mini marshmallows onto the top of each cookie dough ball. If desired, lightly dust the tops with graham cracker crumbs before baking.
- Bake the cookies. Bake for 8-10 minutes, or until the edges are golden brown and the marshmallows are lightly toasted. Keep a close eye on them! Marshmallows can go from perfectly toasted to burnt in seconds.
- 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. The marshmallows will be very gooey, so handle them with care.
Success Tips for Perfect Pumpkin S’mores Cookies
Want to guarantee cookie perfection? Here are my top tips for making these Pumpkin S’mores Cookies the best they can be:
- The Secret to Soft Cookies: Don’t overbake them! Pull them from the oven when the edges are golden brown and the center still looks slightly soft. They will continue to bake as they cool on the baking sheet. This is key to that soft, chewy texture we all crave.
- Softened Butter is Crucial: Make sure your butter is properly softened, but not melted. It should be soft enough to easily press a finger into, but still hold its shape. This ensures proper creaming with the sugars.
- Don’t Skip the Chilling Time: Chilling the dough is essential for preventing the cookies from spreading too thin during baking. It also allows the flavors to meld together, resulting in a richer, more flavorful cookie.
- Marshmallow Placement Matters: Press the marshmallows gently into the dough before baking. This helps them adhere to the cookie and prevents them from sliding off during baking.
- Make-Ahead & Freezing Instructions: You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Or, you can freeze the unbaked cookie dough for up to 2 months. Simply thaw the dough in the refrigerator overnight before baking. Baked cookies can also be frozen for up to 2 months.
Variations & Twists on Pumpkin S’mores Cookies
Want to get creative? Here are a few fun variations you can try to customize your Pumpkin S’mores Cookies:
- Add nuts: Fold in ½ cup of chopped pecans or walnuts for added texture and flavor.
- Use different chocolate: Experiment with dark chocolate, milk chocolate, or even white chocolate chips.
- Spice it up: Add a pinch of cayenne pepper for a subtle kick.
- Graham cracker swirl: Swirl in a spoonful of graham cracker crumbs into each cookie dough ball before baking.
- Marshmallow fluff swirl: Gently swirl a dollop of marshmallow fluff on top of each cookie before baking.
Other Fall Baking Ideas You’ll Love
If you’re in the mood for more delicious fall baking, be sure to check out some of my other favorite recipes! These are guaranteed to fill your home with the warm, comforting scents of autumn.
For a delightful twist on a classic, try PUMPKIN SNICKERDOODLES. These cookies are soft, chewy, and perfectly spiced with pumpkin pie spice. If you love cinnamon rolls as much as I do, you *have* to try my CINNAMON ROLL COOKIE MAGIC. They’re like mini cinnamon rolls in cookie form—utterly irresistible! And when those cool evenings arrive, nothing beats a warm PUMPKIN CRISP topped with a scoop of vanilla ice cream. Seriously, it’s fall dessert perfection! Craving more apple goodness? Then you should try Gooey Caramel Apple Cookies and Caramel Apple Cookies. You can’t go wrong.
If you’re looking for a dessert that’s easy to bring to a potluck, S’MORES CHERRY COBBLER BARS are a great option.
Final Thoughts: Embrace the Cozy Vibes
There you have it, my friends! Everything you need to create the most delicious Pumpkin S’mores Cookies – Fall’s Best Treat. I hope you enjoy baking (and eating!) these as much as I do. Remember, baking is all about having fun and creating memories. So, don’t be afraid to experiment, get creative, and most importantly, enjoy the process! Happy baking, and may your fall be filled with cozy vibes and delicious treats!
What makes these Pumpkin S’mores Cookies special?
These cookies combine the flavors of pumpkin pie, s’mores, and perfectly baked cookies, offering a unique autumnal treat with a tangy pumpkin base, chocolate chunks, and gooey toasted marshmallows.
Can I prepare the cookie dough in advance?
Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 2 months. Thaw the dough in the refrigerator overnight before baking.
What’s the secret to soft and chewy Pumpkin S’mores Cookies?
The key is to avoid overbaking. Remove the cookies from the oven when the edges are golden brown and the center still appears slightly soft. They will continue to bake as they cool, resulting in the desired soft and chewy texture.
What are some variations I can try with this Pumpkin S’mores Cookie recipe?
You can add chopped nuts, use different types of chocolate (dark, milk, or white), add a pinch of cayenne pepper for spice, swirl in graham cracker crumbs, or top with a dollop of marshmallow fluff before baking.
Pumpkin S’mores Cookie Perfection
Ingredients
Equipment
Method
- Cream the butter and sugars: In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until pale and creamy, about 3-5 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate the pumpkin: Add the pumpkin puree and mix until well combined. The batter will look a little curdled at this point, but don’t worry, it’ll all come together!
- Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of the spices.
- Gradually add the dry ingredients to the wet ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Fold in the chocolate chunks: Gently fold in the chocolate chunks until they are evenly distributed throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the oven and prepare the baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and shape the cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Add marshmallows: Gently press a few mini marshmallows onto the top of each cookie dough ball. If desired, lightly dust the tops with graham cracker crumbs before baking.
- Bake the cookies: Bake for 8-10 minutes, or until the edges are golden brown and the marshmallows are lightly toasted. Keep a close eye on them!
- 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.
