These Soft Pumpkin S’mores Cookies are a cozy twist on a classic treat! They combine the warm flavors of pumpkin spice with gooey marshmallow and rich chocolate. Yum!
Making these cookies is super simple and fun! I love drizzling some chocolate on top for extra sweetness. The smell while baking is heavenly—my neighbors probably think I’m hosting a bakery! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you have fresh pumpkin, you can cook and mash it, but this may change the texture. Make sure it’s plain pumpkin and not pumpkin pie filling, which includes added spices and sugar.
Flour: All-purpose flour works well here for that soft cookie texture. If you need a gluten-free option, consider using a 1:1 gluten-free baking flour. Just check the package for any additional instructions since some blends might need adjustments.
Spices: Cinnamon, ginger, and nutmeg capture that fall feel. If you’re missing one, you can substitute with pumpkin spice mix, which usually combines these spices anyway. I also love adding a bit of clove for extra warmth.
Chocolate Chips: I opt for semisweet chocolate chips, but milk chocolate or dark chocolate can also work great, depending on your sweetness preference. You can even use white chocolate for a fun twist!
Graham Crackers: These add texture and that classic s’mores flavor. If you don’t have graham crackers, crushed digestive biscuits can give a nice flavor, or try crushed vanilla wafers for a different twist!
How Do I Ensure My Cookies Are Soft and Chewy?
To get that perfect soft and chewy texture, keep a few things in mind:
- Don’t Overmix: When combining the dry ingredients with the wet ones, mix just until combined. Overmixing can lead to tough cookies.
- Baking Time: Pull the cookies out while they’re still soft in the center. They’ll continue cooking on the baking sheet once you remove them from the oven.
- Cooling: Let them cool on the baking sheet for a few minutes. This allows them to set up without getting hard.
- Store Properly: Keep your baked cookies in an airtight container to maintain their soft texture. You can layer them with wax paper to prevent sticking.
With these tips, your pumpkin s’mores cookies should turn out perfectly soft and delicious every time! Enjoy baking!
Soft Pumpkin S’mores Cookies
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows (plus extra for topping)
- 1 cup chocolate chips or chopped chocolate
- Graham crackers, crushed (about 1 cup, for mixing or topping)
- Optional: melted chocolate for drizzling
How Much Time Will You Need?
This delicious recipe will take about 20 minutes of preparation and about 12-15 minutes of baking. Keep an additional 5 minutes for cooling on the baking sheet, plus time to let them cool completely on a wire rack. All in all, you can enjoy these cookies in about 50 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grab two baking sheets and line them with parchment paper. This will help prevent the cookies from sticking and make for easy cleanup later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything is well combined. This ensures that your spices and leavening agents are evenly distributed throughout the cookie dough.
3. Cream Butter and Sugars:
In a large mixing bowl, cream the softened butter together with the granulated sugar and brown sugar until it’s light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer. Then, beat in the egg before mixing in the pumpkin puree and vanilla extract until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Now it’s time to gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the cookies tough. The dough will be soft and slightly sticky.
5. Fold in the Goodies:
With a spatula, gently fold in the mini marshmallows, chocolate chips, and crushed graham crackers. This is where the magic happens as all those delicious s’mores flavors come together in the dough!
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Each cookie will spread a little as they bake!
7. Add Extra Marshmallows:
For an extra touch of gooey goodness, place a few mini marshmallows on top of each cookie before they go into the oven.
8. Bake to Perfection:
Bake the cookies for 12-15 minutes, or until the edges are set but the centers are still soft. The smell will be amazing, and you’ll know they’re ready when they’re just slightly golden around the edges!
9. Cooling Time:
Once baked, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you transfer them to a wire rack to cool completely.
10. Optional Chocolate Drizzle:
If you want to add a little flair, melt some chocolate and drizzle it over the cooled cookies. It makes them look even more inviting and delicious!
11. Enjoy:
Finally, grab a cookie (or a few) and enjoy your soft, pumpkin-spiced s’mores cookies with a glass of milk or your favorite warm drink. They’re perfect for sharing or enjoying all by yourself!
These cookies are a delightful blend of pumpkin spice, melty marshmallow, and chocolate—making them an irresistible treat for the fall season!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you’re using fresh pumpkin, be sure to cook and puree it until smooth. Just ensure it’s plain pumpkin, not spiced or sweetened, as that will alter the flavor of your cookies.
What is the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them—just place them in a freezer-safe bag or container, separating layers with parchment paper.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Just check the packaging for any additional instructions, as some gluten-free flour blends may require extra moisture or adjustments.
How Can I Make These Cookies Less Sweet?
If you’re looking to reduce the sweetness, try cutting back on the granulated sugar by 1/4 cup. You can also use dark chocolate or semi-sweet chocolate chips for a less sweet flavor, as they tend to balance out the overall sweetness of the cookies.
