Pumpkin S’mores Cookies

There’s something magical about the combination of pumpkin and s’mores, isn’t there? Imagine biting into a cookie that encapsulates the cozy flavors of autumn while embracing the gooey goodness of classic s’mores. The warmth of cinnamon, the sweetness of chocolate, and that marshmallow fluffiness all blend together to create a cookie experience that feels like a warm hug on a chilly day. strawberry matcha marble cookies Pumpkin S’mores Cookies bring joy to any gathering or quiet evening at home.

Every time I bake these cookies, I remember my childhood camping trips where we roasted marshmallows over an open fire. The laughter and stories shared under the stars made those moments unforgettable. festive birthday cake scones Now, I bring that nostalgia into my kitchen with these delightful cookies, perfect for cozy fall evenings or festive gatherings. So grab your apron and let’s dive into this flavor-packed adventure.

I once baked these cookies for a family reunion, and the delighted faces were priceless, everyone raved about how they perfectly captured fall in every bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better texture; it holds up beautifully in cookie dough.
• Canned Pumpkin Puree: Opt for pure pumpkin puree, not pie filling, for authentic flavor.
• Brown Sugar: This adds moisture and depth of flavor, light or dark works great!
• Granulated Sugar: Balances out the brown sugar’s richness; essential for that sweet bite.
• Butter: Use unsalted butter to better control the saltiness in your cookies.
• Eggs: One large egg helps bind everything together while adding moisture.
• Chocolate Chips: Semi-sweet chocolate chips are ideal for that melty goodness in every bite.
• Marshmallows: Mini marshmallows work best as they distribute evenly throughout the cookie batter. delicious mini s’mores pies.
• Cinnamon and Nutmeg: These spices enhance the pumpkin flavor and evoke cozy fall vibes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare Your Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper; this prevents sticking and ensures even baking.

Cream Butter and Sugars Together: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about three minutes should do it.

Add Pumpkin and Egg Mixture: Mix in your canned pumpkin puree and egg until fully combined. The mixture should look smooth with no lumps; this creates a rich base.

Sift Dry Ingredients Together: In another bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Sifting ensures no clumps form in your dough, nobody wants lumpy cookies!

Combine Wet and Dry Mixtures Together : Gradually fold dry ingredients into the wet mixture until just combined, a gentle touch keeps your cookies soft and chewy.

Add Chocolate Chips & Marshmallows : Gently stir in the chocolate chips and mini marshmallows until evenly distributed throughout the dough, trust me; you’ll want bites of both in every cookie.

Scoop Dough onto Baking Sheet : Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about two inches apart. They spread beautifully when baking!

Bake Until Golden Brown : Pop them into your preheated oven for about 12-15 minutes until edges are lightly golden but centers still appear soft, the perfect balance between chewy and firm.

After baking, let them cool on the sheet for five minutes before transferring to wire racks to cool completely. Enjoying these warm is an absolute must!

In conclusion, Pumpkin S’mores Cookies are more than just a dessert; they’re an invitation to share laughter, love, and warmth with family and friends. With their delightful taste combining cozy pumpkin spice with nostalgic s’mores flavors, you’ll want to make them again…and again! So gather those ingredients today because happiness is just a batch away! savory garlic parmesan focaccia. For more inspiration, check out this pineapple coconut smoothie recipe.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Cream together the butter, sugar, and pumpkin before adding dry ingredients. This order ensures a uniform dough and perfectly baked cookies.

Add Your Touch

Feel free to swap regular chocolate chips for dark or white chocolate. Mix in nuts or dried cranberries for an unexpected twist that adds flavor and texture.

Storing & Reheating

Store baked cookies in an airtight container at room temperature for up to five days. To enjoy them warm, pop them in the microwave for 10-15 seconds.

The first time I made these Pumpkin S’mores Cookies, my friends devoured them within minutes; their laughter filled the kitchen, making it a memorable night of indulgence and joy. For more inspiration, check out this pumpkin oatmeal pancakes recipe recipe.

FAQ

Can I use canned pumpkin for these cookies?

Yes, canned pumpkin works great and saves time while preserving flavor.

How do I achieve a gooey marshmallow center?

Add mini marshmallows just before baking for that delightful gooeyness inside.

Can these cookies be frozen?

Absolutely! Freeze them in an airtight container for up to three months for later enjoyment.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin S’mores Cookies

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• Author: Samuel Cullingham
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the warmth of autumn with these Pumpkin S’mores Cookies, perfectly blending spiced pumpkin flavors with gooey chocolate and marshmallows. Each bite offers a nostalgic taste reminiscent of cozy campfire nights, making them an ideal treat for gatherings or quiet evenings at home. Easy to make and irresistibly delicious, these cookies will bring joy to your kitchen and smiles to your loved ones.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the pumpkin puree and egg until well combined.
4. In another bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Gradually fold into the wet mixture until just combined.
5. Stir in chocolate chips and mini marshmallows until evenly distributed.
6. Drop spoonfuls of dough onto the prepared baking sheets about two inches apart.
7. Bake for 12-15 minutes until edges are golden but centers remain soft. Cool on the sheet for five minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 9g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 15mg