Description
These pumpkin s’mores cookies are soft, spiced, and packed with graham cracker crumbs, gooey marshmallows, and melted chocolate. A fun fall twist on the classic campfire treat, perfect for Halloween, bake sales, or cozy nights in.
Ingredients
1 cup pumpkin puree
2 1/4 cups all-purpose flour (or gluten-free flour blend)
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups graham cracker crumbs
1 cup mini marshmallows
1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy.
3. Add pumpkin puree, egg, and vanilla extract; mix until combined.
4. In a separate bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg.
5. Add dry ingredients to wet mixture and stir until just combined.
6. Fold in graham cracker crumbs, mini marshmallows, and chocolate chips.
7. Roll dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
8. Flatten slightly with a spoon and bake for 10–12 minutes, until edges are golden.
9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Bake only until edges are golden and centers are still soft for the best chewy texture.
Use the full amount of pumpkin puree for flavor and moisture.
Mix just until combined to prevent dense cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg