I always embrace creative baking and these Pumpkin Smores Cookies stunned me. My mix of pumpkin puree, graham cracker crumbs, unsalted butter and a dash of cinnamon creates a delightful twist on traditional flavors. Mini marshmallows and mini chocolate chips add fun surprises in every bite, inviting you to try this fall treat.

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I’ve always loved experimenting in the kitchen and these pumpkin s’mores cookies quickly became one of my favorites. They have this unusual mix of flavors that I haven’t seen much in any other cookie recipe.

I was making a batch the other day and decided to use 2 1/4 cups of all purpose flour, a pinch of baking soda and baking powder along with a hint of cinnamon and ginger to really highlight the fall tastes. The secret to their more-ish quality is the addition of 1 cup canned pumpkin puree, unsalted butter, and sugars that help create an attractive soft texture.

When I folded in mini chocolate chips, graham cracker crumbs, and those adorable mini marshmallows, I knew I was onto something special. Its a fun twist on classic treats especially for those Halloween vibes and fall time celebrations that you just cant miss.

Enjoy experimenting and tweaking it to your liking!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, I dig how the fall spices like cinnamon, ginger and nutmeg mix with the pumpkin puree to give it that warm, seasonal vibe that makes me feel all cozy. Next, the combination of graham cracker crumbs, mini chocolate chips and mini marshmallows makes each bite fun and a bit surprising—it’s like having a little s’mores party in your mouth. I also appreciate how easy it is to make. I mean, the steps are pretty simple and even if I mess up on one part, the cookies still turn out delicious. Lastly, these cookies are soft and chewy on the inside with just a hint of crunch on the edges, which makes them totally addicting whenever i bake them.

Ingredients

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All purpose flour is vital for structure, mainly providing carbohydrates and energy.
Pumpkin puree gives moist texture, fiber and vitamins, and a subtle earthy sweetness.
Graham cracker crumbs add crunch, mild sweetness and a nostalgic s’mores essence.
Mini chocolate chips supply rich cocoa flavor and extra pockets of sweetness.
Mini marshmallows melt to a gooey texture, intensifying each bite.
Unsalted butter adds creaminess and richness while balancing the spices.
Vanilla extract brings a sweet aroma and rounds the flavor without adding extra sugar.
Spices like cinnamon, ginger, and nutmeg add extra warmth and lovely complexity to the cookie.

Ingredient Quantities

2 1/4 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 cup canned pumpkin puree

2 teaspoons vanilla extract

1 cup graham cracker crumbs

1 cup mini chocolate chips

1 cup mini marshmallows

How to Make this

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1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a large bowl, mix together the all purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger and ground nutmeg.

3. In another bowl, beat the unsalted butter, granulated sugar and the light brown sugar until it’s light and fluffy.

4. Beat in the egg, then mix in the canned pumpkin puree and vanilla extract until the mixture is smooth.

5. Slowly add the dry ingredients into the wet ingredients while stirring until it is just combined.

6. Stir in the graham cracker crumbs ensuring the batter is evenly mixed.

7. Gently fold in the mini chocolate chips and mini marshmallows making sure they are well distributed.

8. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving enough room between each cookie.

9. Bake the cookies for about 10 to 12 minutes until they are lightly golden around the edges.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and enjoy the fall flavors!

Equipment Needed

1. Oven – to preheat at 350°F
2. Cookie sheet – to place the cookies on, lined with parchment paper
3. Parchment paper – to line the cookie sheet
4. Large mixing bowl – for mixing the flour, spices, and leavening agents
5. Secondary bowl – to beat the butter and sugars with the egg, pumpkin puree and vanilla
6. Electric mixer or hand whisk – to beat the butter and sugars until light and fluffy
7. Measuring cups – for all the dry and wet ingredients
8. Measuring spoons – for the baking soda, baking powder, salt and spices
9. Spatula – to stir in the graham cracker crumbs, chocolate chips and marshmallows
10. Cookie scoop or tablespoon – to portion out the cookie dough
11. Wire cooling rack – for letting the cookies cool completely after baking

FAQ

Q: Can I substitute the granulated sugar with something else?

A: Sure, you can use coconut sugar or even honey, but it may change the texture and flavor a bit so don't be surprised if the cookies turn out a tad different.

Q: Do I have to use canned pumpkin puree for these cookies?

A: Yeah, it's best to use canned pumpkin cause it gives the right consistency. Homemade pumpkin might be too watery which could mess with the cookie texture.

Q: How long will these cookies stay fresh?

A: They usually last about a week in an airtight container at room temperature. If you're packin' them for later, pop 'em in the freezer.

Q: Can I use regular marshmallows instead of mini marshmallows?

A: Yup, but you'll need to chop regular marshmallows into smaller pieces so they melt evenly throughout the cookie.

Q: Can I bake these cookies in one go?

A: For sure, just be sure to leave enough space between each cookie on the baking sheet so they can spread out without merging together.

Pumpkin S’mores Cookies Recipe Substitutions and Variations

All Purpose Flour – You can swap this out for whole wheat flour if ya want a nuttier flavor but just expect a denser cookie.
Unsalted Butter – If you’re low on butter, try using an equal measure of coconut oil. It might add a slight tropical hint but works fine in most cookies.
Granulated Sugar – You could use maple sugar or a bit of honey instead but make sure to reduce any extra liquid from the recipe.
Graham Cracker Crumbs – Digestive biscuits or even vanilla wafers work as a decent substitute, giving similar crunchy texture.
Mini Marshmallows – If you can only find regular marshmallows, just chop them into smaller bits and they’ll do the trick.

Pro Tips

1. Try chilling your dough for like 20 to 30 minutes in the fridge before baking; this can help prevent overly flat cookies coz sometimes the extra graham cracker crumbs make the dough a little too soft.
2. If you wanna amp up those fall flavors, toss in a pinch of cloves or allspice along with the cinnamon, ginger and nutmeg next time. It gives the cookies a richer taste that stands out.
3. Make sure to use a cookie scoop or spoon that gives you even-sized dough balls so they bake uniformly; uneven cookies can sometimes be underbaked in one spot and burnt in another.
4. When folding in the mini chocolate chips and marshmallows, be really gentle. If you stir too hard, they might break up too much and lose that cool texture we all love.