Description
These Pumpkin S’mores Cookies combine the best of fall flavors with campfire nostalgia – soft, chewy, and absolutely irresistible!
Ingredients
Pumpkin Cookie Dough (Makes ~20 Cookies):
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- 2½ cups all-purpose flour
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- 1 teaspoon corn starch (keeps them soft, not cakey)
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- 1 teaspoon baking soda
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- 1 teaspoon pumpkin pie spice
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- ½ teaspoon ground cinnamon
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- ¼ teaspoon ground nutmeg
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- ¼ teaspoon salt
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- ¾ cup unsalted butter, melted and cooled
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- 1 cup brown sugar (packed tight)
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- ¼ cup granulated sugar
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- 1 large egg (room temp if you remember)
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- ½ cup canned pumpkin purée, blotted dry
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- 1 teaspoon vanilla extract
Mix-Ins:
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- 1 cup semi-sweet chocolate chips
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- ¾ cup crushed graham crackers
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- 10 large marshmallows, cut in half
Instructions
Get your oven going at 350°F and line those baking sheets with parchment. Don’t skip the parchment – these cookies can get a little sticky on the bottom.
Whisk all your dry stuff together in a bowl. I usually do this first because it’s easy and gives me a sense of accomplishment before tackling the wet ingredients.
Mix that cooled melted butter with both sugars until it looks smooth. Add your egg, the blotted pumpkin, and vanilla. Make sure that butter isn’t hot or you’ll scramble your egg – been there, done that.
Fold in your dry ingredients gently. Don’t go crazy with the mixing here. Then stir in the chocolate chips and graham cracker pieces. The dough should look chunky and delicious.
Scoop out about 2½ tablespoons of dough, press that marshmallow half right into the center, then wrap the dough around it. It’s messy work but so worth it. Space them out on your baking sheet.
Bake for 10-14 minutes until the edges look set but the centers still seem slightly underdone. They’ll keep cooking on the hot pan, so don’t overdo it.
Let them sit on the baking sheet for 10 minutes. This is torture when they smell so good, but they need this time to firm up properly.
Notes
The corn starch is what makes these cookies so soft and chewy instead of cake-like. If you don’t have any, you can use the same amount of flour, but they won’t be quite as tender.
I dust my marshmallows with a little flour before stuffing them into the dough – prevents them from sticking to everything. Some people cut them with a wet knife, but I find scissors work way better. Just rinse them off between cuts if they get too sticky.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245 per cookie
- Sugar: 18g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg