Description of this Recipe
These Pumpkin S’mores Cookies are a delightful fusion of classic campfire flavors and the cozy essence of fall. Imagine the gooey, toasted marshmallow, the rich chocolate, and the crisp graham cracker, all infused with the warmth of pumpkin spice. These cookies capture the essence of autumn in every bite, offering a unique twist on the traditional s’more. They’re soft, chewy, and bursting with textures and tastes that will make your taste buds sing.
Why You Will Love This Recipe
You will adore these Pumpkin S’mores Cookies for so many reasons. First and foremost, they are incredibly easy to make, perfect for both novice and experienced bakers. The combination of pumpkin puree and spices evokes a comforting, autumnal aroma that fills your kitchen while baking. The graham cracker crumbs mixed into the dough offer a subtle, satisfying crunch that complements the soft cookie base. The melted chocolate and gooey marshmallows create the perfect s’more experience without the need for a campfire. These cookies are a guaranteed crowd-pleaser, ideal for holiday gatherings, bake sales, or a special treat on a crisp autumn evening. Plus, they’re highly customizable – you can adjust the amount of spices, add different types of chocolate, or even include chopped nuts for an extra layer of flavor and texture.
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup crushed graham crackers
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This ensures your oven is at the perfect temperature for even baking, preventing the cookies from spreading too thin or remaining undercooked in the center.
Step 2: Line a baking sheet with parchment paper and set aside. Parchment paper is essential for preventing the cookies from sticking to the baking sheet, making cleanup a breeze. It also helps the cookies bake evenly, preventing them from browning too quickly on the bottom.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Creaming the butter and sugars together is a crucial step in creating a soft, tender cookie. This process incorporates air into the mixture, which contributes to the cookies’ light and airy texture. Be sure your butter is softened, but not melted, for the best results.
Step 4: Add the pumpkin puree, vanilla extract, and egg to the butter mixture, mixing well until fully combined. The pumpkin puree adds moisture and a subtle pumpkin flavor to the cookies. Vanilla extract enhances the overall flavor profile, complementing the pumpkin spice. The egg acts as a binder, holding the ingredients together and contributing to the cookies’ structure.
Step 5: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking the dry ingredients ensures they are evenly distributed throughout the dough. Baking soda acts as a leavening agent, helping the cookies rise. Salt enhances the flavors of the other ingredients, while cinnamon and nutmeg add warmth and depth to the pumpkin spice flavor.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so it’s important to mix the dry and wet ingredients until they are just combined. A few streaks of flour are okay at this stage.
Step 7: Fold in the crushed graham crackers, chocolate chips, and mini marshmallows until evenly distributed throughout the dough. Gently fold in these ingredients to avoid overmixing the dough. The graham crackers add a delightful crunch, the chocolate chips provide a rich, chocolatey flavor, and the mini marshmallows add a gooey, s’mores-like texture.
Step 8: Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This ensures the cookies have enough space to spread while baking and prevents them from sticking together.
Step 9: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The baking time may vary depending on your oven, so keep a close eye on the cookies. They are done when the edges are lightly golden and the centers are set.
Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling the cookies on the baking sheet allows them to set up and prevents them from breaking when you transfer them to a wire rack.
Cooking Rating:
Easy
Serving Suggestions:
These Pumpkin S’mores Cookies are delicious on their own, but they can also be enjoyed with a glass of cold milk, a warm cup of coffee, or a scoop of vanilla ice cream. They make a wonderful addition to holiday cookie platters or a special treat for a cozy night in.
Tips:
- For extra gooey marshmallows, broil the cookies for a minute or two after baking, keeping a close eye to prevent burning.
- To enhance the pumpkin flavor, add a teaspoon of pumpkin pie spice to the dry ingredients.
- Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or even caramel chips.
- Add chopped nuts, such as pecans or walnuts, for an extra layer of texture and flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Nutritional Information: (Per cookie, approximate)
Calories: 180
Protein: 2g
Sodium: 90mg
Conclusion
These Pumpkin S’mores Cookies are a delightful treat that captures the essence of autumn in every bite. The combination of pumpkin spice, graham crackers, chocolate chips, and gooey marshmallows creates a symphony of flavors and textures that will leave you wanting more. Whether you’re baking for a holiday gathering, a bake sale, or simply a special treat for yourself, these cookies are sure to be a hit. So, grab your ingredients, preheat your oven, and get ready to indulge in the ultimate fall cookie experience!
5 Questions and Answers About This Recipe
- Can I make these cookies ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the cookies, simply scoop the dough onto a baking sheet and bake as directed.
- Can I freeze these cookies? Yes, you can freeze baked cookies for up to 2 months. Allow the cookies to cool completely before freezing. Store them in an airtight container or freezer bag to prevent freezer burn. Thaw the cookies at room temperature before serving.
- Can I use a different type of flour? While all-purpose flour is recommended for this recipe, you can substitute it with a gluten-free all-purpose flour blend for a gluten-free version. Be sure to follow the instructions on the gluten-free flour package, as some blends may require additional binding agents.
- Can I reduce the amount of sugar in this recipe? Yes, you can reduce the amount of sugar slightly, but keep in mind that sugar contributes to the cookies’ texture and moisture. Reducing the sugar too much may result in drier, less tender cookies. Start by reducing the granulated sugar or brown sugar by a tablespoon or two and see how you like the results.
- What if I don’t have pumpkin puree? If you don’t have pumpkin puree, you can substitute it with mashed sweet potato or butternut squash puree. These substitutes will add a similar moisture and flavor to the cookies. You can also omit the pumpkin puree altogether and add an extra teaspoon of vanilla extract for a more traditional s’mores cookie flavor.
