Description
These Pumpkin S’mores Cookies combine the warm, comforting flavors of pumpkin and spices with gooey marshmallows and rich chocolate chips. Perfectly soft and chewy, these cookies are a delightful fall treat that brings the taste of campfire s’mores right to your oven.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Mix-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted unsalted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and pinch of salt to the wet mixture. Stir until the ingredients are just combined to avoid overmixing which could toughen the cookies.
- Fold in Mix-ins: Gently fold the mini marshmallows and semi-sweet chocolate chips into the dough, distributing them evenly throughout without crushing the marshmallows.
- Shape Cookie Dough: Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing each about two inches apart to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes until the edges turn golden brown but the centers remain soft and slightly gooey.
- Cool: Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack or serving. This helps them set and enhances the gooey texture.
Notes
- For best results, use canned pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
- Ensure marshmallows are mini-sized for even melting without burning.
- You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips as preferred.
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- These cookies freeze well; freeze baked cookies in a sealed bag for up to 2 months.
