Bite into a pumpkin s’mores cookie, and you’ll be transported to a cozy autumn evening. Imagine the sweet aroma of warm spices mingling with chocolate, like a hug from your grandma on a chilly day. Heart-shaped churros for celebrations These cookies are soft, chewy, and packed with that nostalgic campfire flavor we all crave. They’re not just cookies; they’re a delicious experience that wraps you in comfort.
Picture this: The leaves are turning golden, and you’re gathered around a fire pit with friends. You reach for one of these pumpkin s’mores cookies, and as you take a bite, all your worries melt away. Savory roasted vegetables The perfect blend of pumpkin, marshmallow, and chocolate will have you dreaming of fall nights spent roasting marshmallows and sharing stories. Trust me; your taste buds are in for a treat.
Why You'll Love This Recipe
- These pumpkin s’mores cookies are incredibly easy to whip up even on hectic days
- With their rich flavors and gooey texture, they are perfect for any occasion
- The stunning combination of colors makes them visually appealing on any dessert table
- Enjoy them warm or chilled, and customize them with your favorite mix-ins for extra fun!
I remember the first time I made these cookies; my friends devoured them in minutes and begged for the recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple in baking that provides structure; always sift it to avoid lumps.
- Canned Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling.
- Brown Sugar: This adds moisture and a deep caramel flavor; don’t skip it!
- Granulated Sugar: For sweetness that balances out the spices and enhances the cookie’s texture.
- Butter: Use unsalted butter at room temperature to create a creamy batter. Peaches and cream dessert. Strawberry pretzel ice cream cake.
- Chocolate Chips: Semi-sweet or milk chocolate chips work great; feel free to mix varieties!
- Mini Marshmallows: These little pillows of sweetness add gooey goodness to every bite.
- Pumpkin Spice Blend: A mix of cinnamon, nutmeg, ginger, and cloves brings warmth to these cookies.
- Baking Soda: Helps the cookies rise for that perfect chewy texture without being too cake-like. For more inspiration, check out this thick and chewy cookies recipe.
- Salt: Just a pinch enhances all the flavors beautifully.
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 step ensures even baking right from the get-go.
Prepare Your Baking Sheet: Line a baking sheet with parchment paper or silicone mats. They ensure your cookies won’t stick like an overzealous toddler at bedtime.
Mix Wet Ingredients First: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. It should look like clouds on a sunny day.
Add Pumpkin & Spices: Stir in canned pumpkin puree along with pumpkin spice blend until well combined. The mixture should smell like autumn joy!
Sift Together Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt before gradually adding it to the wet mixture. Blend just until combined—no one likes tough cookies!
Incorporate Chocolate & Marshmallows: Gently fold in chocolate chips and mini marshmallows until evenly distributed throughout the dough. This is where things get exciting!
Scoop & Bake!: Using a cookie scoop or spoon, drop rounded tablespoons onto your prepared baking sheet about two inches apart. Bake for 10-12 minutes or until edges turn golden but centers remain slightly soft.
Enjoying your kitchen adventure? With these steps completed, you’ve created something truly special—pumpkin s’mores cookies that will have everyone asking for more! For more inspiration, check out this orange custard squares recipe.
You Must Know
- These Pumpkin S’mores Cookies are not just treats; they’re the ultimate fall indulgence
- The combination of gooey chocolate, crunchy graham crackers, and spiced pumpkin creates a symphony in your mouth
- A delightful aroma fills your kitchen, making it the perfect seasonal dessert
Perfecting the Cooking Process
Start by preheating your oven to 350°F. Mix dry ingredients separately, then combine wet ingredients before folding in chocolate chips for even distribution. This sequence avoids clumping and ensures uniform baking.
Add Your Touch
Feel free to swap regular chocolate chips for dark or white chocolate to suit your taste. You can also add chopped nuts or a sprinkle of sea salt for an exciting flavor twist.
Storing & Reheating
Store leftover cookies in an airtight container at room temperature for up to five days. To enjoy warm cookies again, pop them in the microwave for about 10 seconds.
Chef's Helpful Tips
- For the perfect Pumpkin S’mores Cookies, use fresh pumpkin puree for rich flavor
- Ensure all ingredients are at room temperature for better mixing results
- Don’t overbake; a soft center yields chewy cookies that are absolutely irresistible!
Baking these cookies reminds me of cozy autumn evenings with my family, where laughter filled the air as we savored each bite together.
FAQ
Can I use canned pumpkin puree for Pumpkin S’mores Cookies?
Yes, canned pumpkin puree works perfectly and saves time without losing flavor.
How do I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend for delicious results.
What’s the best way to melt chocolate for this recipe?
Use a microwave or double boiler method to melt chocolate smoothly without burning it.
Pumpkin S’mores Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Pumpkin S’mores Cookies are the perfect autumn treat that combines the nostalgic flavors of pumpkin, chocolate, and marshmallow into a soft, chewy delight. These cookies are easy to make and will transport you to cozy evenings by the fire with every bite. Enjoy them fresh out of the oven or share them at gatherings for a sweet touch of fall!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 tsp pumpkin spice blend
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Mix in pumpkin puree and pumpkin spice until well combined.
- In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Fold in chocolate chips and mini marshmallows evenly.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them two inches apart.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For added flavor, substitute semi-sweet chocolate chips with dark or white chocolate. - Incorporate nuts or a sprinkle of sea salt for a unique twist. - Store cookies in an airtight container for up to five days; reheat in the microwave for warm enjoyment.
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