Pumpkin S'mores Cookies (Print-Friendly Version)
Soft pumpkin spice cookies bursting with chocolate chips, marshmallows, and graham cracker crunch.
# Ingredients Required:
→ Wet Ingredients
01 -
227 grams unsalted butter, softened
02 -
220 grams light brown sugar, packed
03 -
100 grams granulated sugar
04 -
180 grams pumpkin purée
05 -
1 large egg
06 -
2 teaspoons vanilla extract
→ Dry Ingredients
07 -
344 grams all-purpose flour
08 -
1 teaspoon baking soda
09 -
½ teaspoon baking powder
10 -
1 teaspoon ground cinnamon
11 -
½ teaspoon ground nutmeg
12 -
½ teaspoon salt
→ Mix-ins
13 -
255 grams semi-sweet chocolate chips
14 -
255 grams mini marshmallows
15 -
100 grams crushed graham crackers
# Detailed Directions:
01 -
Preheat the oven to 175°C. Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, beat together softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 -
Blend in pumpkin purée, egg, and vanilla extract until the mixture is fully combined.
04 -
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients, mixing just until incorporated to avoid overmixing.
05 -
Fold in semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers gently into the dough.
06 -
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them for spreading. Bake for 10 to 12 minutes, until edges are golden and centers are set.
07 -
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm for optimal texture.
# Helpful Advice:
01 -
Use room temperature butter and fresh ingredients for best texture and flavor.
02 -
Avoid overmixing the dough to maintain softness.
03 -
Let cookies cool slightly to allow marshmallows to firm up.