Irresistible Pumpkin S’mores Cookies for Fall Bliss

Pumpkin S’mores Cookies are like a warm hug on a chilly fall day. Imagine biting into a chewy cookie that perfectly balances the sweetness of chocolate and marshmallow with the cozy, spiced warmth of pumpkin. glazed blueberry biscuits It’s like autumn wrapped in a cookie, inviting you to savor every delicious crumb while the aroma dances through your kitchen. For more inspiration, check out this thick and chewy cookies recipe.

If you ever had a family bonfire where laughter mingled with the sweet scent of toasted marshmallows, then you’ll understand how these cookies bring that same joy. Perfect for Halloween parties or just a cozy evening at home, they promise to be a delightful treat that will have everyone asking for seconds. Get ready to embark on this flavor adventure!

I remember the first time I made these cookies; my friends’ faces lit up as they took their first bites, and it felt like I had discovered the secret to happiness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your cookie base; make sure it’s fresh for the best texture.
• Canned Pumpkin Puree: Look for 100% pure pumpkin; it’s essential for rich flavor and moisture.
• Brown Sugar: Provides that deep caramel sweetness; dark brown sugar adds even more richness.
• Granulated Sugar: Balances the molasses flavor from brown sugar, ensuring the cookies aren’t overly sweet.
• Butter: Use unsalted butter for better control over salt levels in your cookies.
• Eggs: One large egg helps bind everything together while adding moisture.
• Chocolate Chips: Semi-sweet chips create that classic s’mores experience; feel free to mix in some milk chocolate!
• Mini Marshmallows: These little guys melt perfectly in the center for gooey goodness.
• Pumpkin Pie Spice: This magical blend enhances the pumpkin flavor; if you don’t have it, cinnamon works too!
• Baking Soda & Baking Powder: These leavening agents ensure your cookies rise well and stay soft.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking from the get-go.

Mix Dry Ingredients: In one bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined. This step helps distribute all those lovely flavors evenly. For more inspiration, check out this orange custard squares recipe.

Cream Butter and Sugars: In another bowl, cream unsalted butter with brown and granulated sugars until light and fluffy. strawberry pretzel ice cream cake You want this mixture to look pale and airy; it’s all about creating that lovely texture. peaches and cream pretzel pie.

Add Egg and Pumpkin Puree: Beat in one large egg and canned pumpkin puree until smooth. The mixture should be creamy and inviting—just like a warm fall day.

Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients while mixing until just combined. Avoid overmixing here; we want our cookies soft!

Add Chocolate Chips and Marshmallows: Gently fold in semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the cookie dough. It’s starting to look delicious already!

Scoop and Bake!: Using a cookie scoop or spoon, drop dough onto lined baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still look slightly underbaked—this is key for softness.

Allow them to cool on baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy those heavenly aromas wafting through your kitchen while you resist eating them all at once!

Now you have completed your batch of Pumpkin S’mores Cookies! Enjoy these delightful treats fresh out of the oven or store them in an airtight container for later indulgence. zesty lemon meltaway cookies Just remember: sharing is caring—unless it’s between you and these cookies!

Perfecting the Cooking Process

Start by mixing the wet ingredients before adding the dry ones for a smoother texture. Once combined, fold in chocolate and marshmallows gently to avoid clumping.

Add Your Touch

Consider swapping semi-sweet chocolate for dark chocolate or adding nuts for extra crunch. You can also try flavored extracts like maple for unique tastiness.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. For warm, gooey goodness, pop them in the microwave for a few seconds.

A friend once told me that these cookies were life-changing; they even brought smiles during our rainy movie nights! Their gooeyness always gets rave reviews.

FAQ

Can I use canned pumpkin for these cookies?

Absolutely! Canned pumpkin puree works perfectly and saves time in preparation.

How do I make these cookies gluten-free?

Use a gluten-free flour blend as a substitute for all-purpose flour in this recipe.

What’s the best way to store leftover cookies?

Keep them in an airtight container at room temperature to maintain freshness and softness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin S’mores Cookies

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• Author: Mery Mack
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Pumpkin S’mores Cookies are the ultimate fall treat, blending the cozy flavors of autumn with the classic s’mores experience. These chewy cookies feature a delightful blend of pumpkin puree, chocolate chips, and gooey marshmallows, creating a warm hug in every bite. Perfect for Halloween parties or a cozy evening at home, these cookies will have everyone coming back for seconds!

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Ingredients

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• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. In another bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and pumpkin puree until smooth.
5. Gradually combine the dry mixture with the wet ingredients until just mixed; do not overmix.
6. Fold in chocolate chips and mini marshmallows.
7. Scoop dough onto lined baking sheets about 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers are slightly underbaked.
9. Let cool on sheets before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 180
• Sugar: 10g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg