Pumpkin S'mores Cookies
Pumpkin S'mores Cookies are your number one Fall dessert! Soft, chewy cookies are full of real pumpkin flavor, graham crackers, dark chocolate, and sticky marshmallows. It's a simple recipe that doesn't require any chill time so just 30 minutes stand between you and these incredible cookies!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 10 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g salted butter- melted and browned
- 170g light brown sugar
- 1 large egg- room temperature
- 1 large egg yolk- room temperature
- 1 teaspoon vanilla extract
- 120g pumpkin puree
- 180g all purpose flour
- 40g graham cracker crumbs (about 3 full crackers)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 120g dark chocolate chunks (or your favorite chocolate chip)
- 10 large marshmallows
Instructions
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Brown the butter in a small saucepan on the stove over medium heat. Once browned, remove the butter from the heat and allow it to cool for 15 minutes. (if you don't know how to brown butter, here's a helpful tutorial)
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While the butter is cooling, preheat the oven to 350°F and line a baking sheet with parchment paper.
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After 15 minutes, add browned butter to a large mixing bowl with the brown sugar and use a wooden spoon to mix until well combined.
- Use a paper towel or cheesecloth to get as much water out of the pumpkin puree as you can. Once squeezed out, add the prepared pumpkin, egg, egg yolk, and vanilla to the butter/sugar mixture and mix until well combined.
- Next, to the wet ingredients, add the flour, graham cracker crumbs, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold everything together until just combined.
- Finally, fold in the chocolate chunks and set aside.
- To form your cookies, take 1 1/2 tablespoons of the pumpkin cookie dough, place a large marshmallow on top, and place another 1 1/2 tablespoons of dough on top of it. Cover the marshmallow or roll into a ball, and place onto your prepared baking sheet. Repeat with remaining cookie dough, keeping 2 inches of space between each.
- Once all the cookies are prepared, bake in preheated oven for 8-10 minutes, or until the edges of each cookie are turning a light golden brown. Carefully remove from the oven and let cool completely on the tray before serving.
Notes
- Use room temperature ingredients: Ingredients like the canned pumpkin and eggs should all be room temperature before using for best results.
- Brown the butter: If you have the time, I highly recommend browning the butter for extra flavor! If you don't, melted is just fine.
- Squeeze out the pumpkin: Remove as much water as you can from the pumpkin puree so you get chewy cookies instead of cakey. You can use either a paper towel or cheesecloth.
- These get messy: When covering the marshmallow in cookie dough, they do get a little messy. If too messy, chill the cookie dough for 10 minutes or put a little bit of water on your hands to help
- Add toppings: As soon as you take the cookies out of the oven add a few pieces of crushed graham crackers and extra chocolate on top for that bakery worthy look.
- Storing: Keep leftover cookies in a single layer in an airtight container in the fridge for 3-5 days.
Find it online: https://www.coleinthekitchen.com/pumpkin-smores-cookies/