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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies
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Soft, chewy Pumpkin S’mores Cookies loaded with gooey marshmallows, melted chocolate, and warm pumpkin spice flavors. A cozy seasonal treat combining autumn’s favorite spices with nostalgic s’mores, perfect for gatherings or a sweet snack anytime.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree

Add-ins

  • 1 cup mini marshmallows
  • 1 cup chocolate chips

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Sift together the flour, pumpkin pie spice, baking soda, and salt into a bowl to evenly distribute the dry ingredients.
  2. Cream Butter and Sugars: Use a mixer to cream the softened butter and brown sugar until the mixture is light and fluffy, incorporating air for a tender texture.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the mixture is smooth and fully combined to infuse the pumpkin flavor evenly.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
  5. Fold in Marshmallows and Chocolate Chips: Carefully mix in mini marshmallows and chocolate chips, distributing them evenly to create gooey centers and melty chocolate bursts.
  6. Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing cookies 2 inches apart to allow spreading. Bake for 10-12 minutes until edges are set but centers remain soft.
  7. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack, allowing marshmallows to set while keeping cookies tender.

Notes

  • Ensure butter is softened to room temperature for proper creaming and ideal cookie texture.
  • Remove cookies from the oven as soon as edges firm up to keep centers chewy and marshmallows gooey.
  • Use mini marshmallows for even melting and better distribution within the cookies.
  • For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
  • Measure flour by spooning and leveling to avoid dense cookies.
  • Start checking cookies around 9 minutes as oven temperatures vary.

Nutrition

Keywords: Pumpkin S’mores Cookies, pumpkin spice cookies, fall cookies, chewy cookies, marshmallow cookies, chocolate chip cookies, seasonal baking, pumpkin dessert

Find it online: https://recipesemilly.com/pumpkin-smores-cookies/