Description
Delight in these chewy Pumpkin S’mores Cookies, a perfect autumn treat that combines the warm spices of pumpkin pie with crunchy graham cracker crumbs, semi-sweet chocolate chips, and gooey melted marshmallows on top. These large cookies offer a unique twist on classic s’mores with a seasonal pumpkin flavor, making them an irresistible dessert for fall gatherings or cozy evenings.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 2 tsp Pumpkin pie spice
Graham Cracker Crumbs
- 1/2 cup Graham cracker crumbs (blend from crackers using blender or food processor)
Wet Ingredients
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed, light or dark)
- 1/4 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 tsp Amoretti Graham Cracker Extract
- 3/4 cup Pumpkin puree (not pumpkin pie filling)
- 1 Large egg yolk
Mix-in and Topping
- 1 1/2 cup Semi-sweet chocolate chips (or minis)
- 15-20 Marshmallows (cut in half)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup. Place the pumpkin puree inside a paper towel to absorb excess moisture, which helps keep the cookie dough consistency perfect.
- Melt Butter: Melt the unsalted butter in the microwave, then allow it to cool slightly so it doesn’t cook the egg yolk when added later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice until fully combined. Set aside. For the graham cracker crumbs, pulse graham crackers in a blender or food processor until finely crushed.
- Combine Wet Ingredients: In a separate mixing bowl, blend the cooled melted butter with the brown sugar and granulated sugar until smooth. Stir in the vanilla extract, graham cracker extract, pumpkin puree, and then the egg yolk. Mix just until the ingredients are incorporated to maintain a tender dough.
- Form the Dough: Gradually fold the dry ingredients and graham cracker crumbs into the wet mixture. Once combined, fold in the semi-sweet chocolate chips evenly through the dough.
- Scoop and Bake: Using a 3-ounce cookie scoop, place 6 heaping scoops of dough spaced evenly on each prepared cookie sheet. Press the top of each dough ball down slightly with your hand to flatten the cookies a bit. Bake in the preheated oven for 12 minutes until the edges start to turn golden.
- Add Marshmallows and Finish Baking: Remove the cookie sheets from the oven. Quickly place the halved marshmallows on top of each cookie, cut side down for better melting. Return the cookies to the oven for an additional 1-2 minutes to allow the marshmallows to melt and become gooey. For extra indulgence, you can sprinkle additional chocolate chips and graham cracker crumbs on top before cooling.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes to set. Then transfer them to a wire cooling rack to cool completely or serve warm for melty marshmallows and fresh-baked goodness.
Notes
- These pumpkin s’mores cookies are wonderfully chewy with a rich pumpkin spice flavor enhanced by crunchy graham cracker crumbs and bursts of chocolate.
- Using pumpkin puree instead of pumpkin pie filling keeps the cookies from being too sweet and maintains a moist texture.
- Cutting marshmallows in half helps them melt evenly and cover the cookies more effectively.
- Allow the cookies to cool slightly before transferring to prevent breaking as the marshmallows are still soft and sticky.
- For an even more intense graham cracker flavor, add a few extra crumbs on top after melting the marshmallows.
Nutrition
- Serving Size: 1 large cookie
- Calories: 339 kcal
- Sugar: 25 g
- Sodium: 223 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg
