Have you ever wondered how to elevate your fall baking game with a twist that combines seasonal flavors and nostalgic treats? Pumpkin s’mores cookies might just be the answer. These cookies blend the warm, spiced essence of pumpkin with the classic gooeyness of s’mores, creating a perfect fall treat that’s both comforting and exciting.
If you think pumpkin desserts are all about pies or muffins, this recipe challenges that belief by turning the beloved s’mores snack into a cozy cookie form. This post will dive deep into crafting the perfect pumpkin s’mores cookies, making your autumn baking effortless and delicious.
Ingredients List
To craft pumpkin s’mores cookies that melt in your mouth, you’ll need carefully selected ingredients that bring the flavors of fall and campfire magic together:
- 1 cup all-purpose flour (can substitute with gluten-free flour for GF option)
- ½ cup pumpkin puree (freshly roasted or canned, but avoid pumpkin pie filling)
- ½ cup brown sugar (for deeper caramel notes; coconut sugar works well for a natural twist)
- ¼ cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ¼ cup unsalted butter, softened (or coconut oil for a dairy-free substitute)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows (use vegan marshmallows to keep it plant-based)
- ½ cup milk chocolate chips or chopped chocolate (dark chocolate is a great alternative for less sugar)
- ½ cup crushed graham crackers (gluten-free crumbs available)
This mix of spices and textures creates the perfect symphony for your pumpkin s’mores cookies a soft, spiced dough with pockets of melty chocolate, sweet marshmallow goo, and a crunchy graham cracker bite.
Timing
Preparing perfect pumpkin s’mores cookies takes about 45 minutes total:
- Preparation time: 15 minutes
- Baking time: 12–15 minutes per batch
- Cooling and assembly: 15 minutes
This is roughly 20% less time than the average fall cookie recipe that requires chilling dough or multiple layers, making it an ideal treat for busy bakers who want fast, satisfying results.
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This aromatic combo will give your cookies that quintessential fall flavor.
Pro Tip: Sifting your spices and flour keeps the dough light and evenly flavored.
Step 2: Cream Butter and Sugars
In a large bowl, use an electric mixer to cream the softened butter with both sugars until fluffy and light in color. This step ensures your cookies have a tender texture.
Insider Hint: Room temperature butter blends best; if it’s cold, it won’t cream properly.
Step 3: Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until fully combined. Pumpkin adds moisture and a subtle earthiness that complements the sweet marshmallows.
Step 4: Combine Wet and Dry Mixes
Gradually fold the dry ingredients into the wet, stirring just enough to combine – avoid overmixing for soft, tender cookies.
Step 5: Fold in Chocolate and Graham Crackers
Gently fold in chocolate chips and crushed graham crackers to maintain their texture and add bursts of flavor throughout the dough.
Step 6: Scoop and Bake
Using a cookie scoop, place dough balls onto a lined baking sheet, gently pressing a few mini marshmallows on top of each. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes until edges are set but centers remain soft.
Baking Tip: For more gooey marshmallows, add a few extra on top halfway through baking.
Step 7: Cool and Enjoy
Allow cookies to cool for at least 10 minutes on the pan to let marshmallows set slightly. Transfer to a wire rack and enjoy warm or at room temperature.
Nutritional Information
One pumpkin s’mores cookie (approximate, standard size) contains:
- Calories: 150–180
- Total Fat: 7g (Saturated Fat: 4g)
- Carbohydrates: 22g (Sugar: 12g)
- Protein: 2g
- Fiber: 1g
These cookies provide a moderate source of carbs and fat, typical of a seasonal treat, with the nutritional boost from pumpkin’s vitamins A and C. Using substitutions like coconut sugar or dark chocolate can reduce sugar content, making them a better choice for mindful indulgence.
Healthier Alternatives for the Recipe
Looking to make your pumpkin s’mores cookies more health-conscious? Here are some creative swaps:
- Replace all-purpose flour with almond flour or oat flour for extra fiber and fewer carbs.
- Use mashed bananas or unsweetened applesauce alongside pumpkin puree to reduce added sugar and add natural sweetness.
- Swap milk chocolate for 70% dark chocolate or cacao nibs to lower sugar and enhance antioxidants.
- Use vegan marshmallows to avoid gelatin if you’re plant-based.
- Try coconut oil instead of butter for a lactose-free, heart-healthier fat source.
These tweaks retain the nostalgic flavor while making your fall baking kinder to your body.
Serving Suggestions
Serve your pumpkin s’mores cookies with a variety of pairings for a complete fall experience:
- Warm a cookie in the microwave for 10 seconds to get that melty marshmallow softness.
- Pair with a hot cup of spiced chai, pumpkin latte, or even a cold glass of almond milk.
- Stack cookies with a scoop of cinnamon ice cream for a cozy autumn dessert.
- Arrange on a dessert platter alongside roasted nuts, candied pecans, or fresh apple slices for fall gatherings.
Personal tip: Sprinkle a little flaky sea salt on top right after baking to balance sweetness and boost flavor complexity.
Common Mistakes to Avoid
Avoid these frequent pitfalls to ensure your pumpkin s’mores cookies make the grade every time:
- Overbaking: This dries out the cookies and toughens the marshmallows. Pull them out when edges are set but centers still look soft.
- Using pumpkin pie filling instead of puree: Pie filling contains added sugar and spices, which can throw off your recipe balance.
- Skipping chilling the dough: Though optional, chilling can improve texture and reduce spreading.
- Ignoring ingredient temperature: Butter must be softened (not melted), and eggs at room temp create better dough emulsification.
- Adding marshmallows too early: Press marshmallows on top before baking rather than mixing them in to prevent them from completely dissolving into the dough.
Storing Tips for the Recipe
To maintain freshness and gooey texture:
- Store cookies in an airtight container at room temperature for up to 3 days.
- Place a slice of bread in the container to help keep moisture balanced and prevent drying out.
- For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw at room temperature or warm briefly in the oven before serving.
- You can also prepare dough balls ahead, freeze them for up to 1 month, and bake fresh when desired.
Conclusion
Pumpkin s’mores cookies are a delightful way to indulge in fall flavors while adding a fun twist to classic s’mores. With the perfect blend of spices, chocolate, gooey marshmallows, and pumpkin’s natural sweetness, these cookies will quickly become a seasonal favorite. Use these seven tips to elevate your baking, experiment with healthier swaps, and enjoy every bite. Ready to take your autumn treats to the next level? Bake these pumpkin s’mores cookies today, share your results, and explore more cozy fall recipes on our blog!
FAQs
Q1: Can I use canned pumpkin pie filling instead of puree?
A1: It’s best to avoid pie filling as it contains added sugar and spices, which can alter the cookie’s flavor and texture. Use plain pumpkin puree instead.
Q2: How do I make the cookies vegan?
A2: Replace butter with coconut oil or vegan butter, use a flax egg substitute, and opt for vegan marshmallows and dairy-free chocolate chips.
Q3: Why are my marshmallows melting into the dough?
A3: Add marshmallows on top of the cookie dough just before baking rather than folding them in. This keeps them gooey and visible.
Q4: Can I make these cookies ahead of time?
A4: Absolutely! Prepare and freeze the dough balls. Bake fresh whenever you’re ready for warm, gooey cookies.
Q5: What’s the best way to reduce sugar in this recipe?
A5: Use coconut sugar instead of brown sugar, swap milk chocolate for dark chocolate or cacao nibs, and moderate the amount of sugar overall.
Pumpkin s’mores cookies blend nostalgia with cozy fall spices why not give them a try this season? Your taste buds and your guests will thank you!
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