Pumpkin Smores Cookies: The Ultimate Fall Dessert Recipe

Pumpkin Smores Cookies: Prepare to fall head-over-heels for the most delightful autumn treat you’ll bake all season! Imagine the warm, comforting spices of pumpkin pie mingling with the gooey, chocolatey, marshmallowy goodness of a classic s’more. It’s a flavor explosion that will transport you straight to a cozy campfire on a crisp fall evening.

While the exact origins of combining pumpkin spice with s’mores are shrouded in mystery (likely born from a brilliant home baker’s experiment!), both elements boast rich histories. Pumpkins, native to North America, have been a culinary staple for centuries, evolving from simple roasted squash to the star of pies and lattes. S’mores, on the other hand, are a relatively modern invention, believed to have originated in the early 1900s, quickly becoming a beloved campfire tradition. Marrying these two iconic flavors creates a dessert that feels both nostalgic and refreshingly new.

What makes these Pumpkin Smores Cookies so irresistible? It’s the perfect balance of textures and tastes. The soft, chewy pumpkin cookie base provides a warm, spiced foundation, while the melted chocolate and toasted marshmallow offer a decadent, gooey contrast. They’re incredibly easy to make, requiring minimal effort for maximum deliciousness, making them perfect for a quick weeknight treat or a crowd-pleasing addition to your next fall gathering. Trust me, one bite and you’ll be hooked!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs (about 7 full graham crackers, finely crushed)
• Optional: Additional marshmallows for topping

Preparing the Cookie Dough

1. Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. This step is crucial for achieving a soft and chewy cookie.
2. Incorporate the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree. Mix until everything is well combined. The mixture might look a little curdled at this point, but don’t worry, it will come together when you add the dry ingredients.
3. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a less tender cookie.
5. Fold in the chocolate chips, marshmallows, and graham cracker crumbs: Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs. Make sure they are evenly distributed throughout the dough. I like to use a rubber spatula for this step to avoid overmixing.
6. Chill the dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough helps to prevent the cookies from spreading too much during baking and also allows the flavors to meld together. This step is essential for achieving thick and chewy cookies. If you chill the dough for longer than 2 hours, you may need to let it sit at room temperature for a few minutes before scooping.

Baking the Cookies

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheet and make cleanup easier.
2. Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I prefer to use a cookie scoop to ensure that all the cookies are the same size, which helps them bake evenly.
3. Optional: Add extra marshmallows: If desired, gently press a few extra marshmallows onto the tops of the cookies before baking. This will give them a gooey, toasted marshmallow topping.
4. Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The baking time may vary depending on your oven, so keep a close eye on the cookies. They should be slightly soft in the center when you remove them from the oven.
5. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them.

Assembling the S’mores (Optional, but Highly Recommended!)

While these cookies are delicious on their own, you can take them to the next level by turning them into s’mores! Here’s how:

1. Prepare your s’mores station: Have your baked cookies, extra marshmallows, and a kitchen torch or broiler ready.
2. Toast the marshmallows: Place a few marshmallows on top of each cookie. Use a kitchen torch to toast the marshmallows until they are golden brown and slightly melted. Alternatively, you can place the cookies under the broiler for a few seconds, but watch them carefully to prevent burning.
3. Enjoy immediately: Let the marshmallows cool slightly before enjoying your pumpkin s’mores cookies. The combination of the warm, gooey marshmallows, the rich chocolate chips, and the pumpkin-spiced cookie is simply irresistible!

Tips for Perfect Pumpkin S’mores Cookies:

• Use room temperature butter: Softened butter is essential for creaming properly with the sugars. If your butter is too cold, it won’t cream properly, and your cookies may be dense.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the dough: Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together.
• Use parchment paper or silicone baking mats: These prevent the cookies from sticking to the baking sheet and make cleanup easier.
• Don’t overbake the cookies: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are set.
• Store the cookies properly: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations:

• Add nuts: Add 1/2 cup of chopped pecans or walnuts to the dough for added flavor and texture.
• Use different chocolate chips: Try using milk chocolate chips, dark chocolate chips, or white chocolate chips instead of semi-sweet chocolate chips.
• Add a glaze: Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
• Make them gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Spice it up: Add a pinch of cayenne pepper to the dough for a subtle kick.

I hope you enjoy making these delicious Pumpkin S’mores Cookies! They are perfect for fall gatherings, holiday parties, or just a cozy night in. Happy baking!

Conclusion:

Well, there you have it! These Pumpkin Smores Cookies are truly something special, and I genuinely believe they’re a must-try this fall (or any time of year, really!). The combination of warm pumpkin spice, gooey marshmallow, and rich chocolate is simply irresistible. It’s like a cozy autumn hug in every bite, and who doesn’t need a little extra comfort these days?

I know, I know, there are a million cookie recipes out there, but trust me on this one. The unique blend of flavors and textures sets these apart. The pumpkin adds a subtle sweetness and moistness, while the graham cracker crumbs provide a delightful hint of honey and a satisfying crunch. And of course, the toasted marshmallow and melted chocolate take it all to a whole new level of deliciousness. It’s a symphony of flavors that will have your taste buds singing!

Why are these cookies a must-try? Because they’re easy to make, incredibly delicious, and perfect for sharing (or not sharing, I won’t judge!). They’re a crowd-pleaser for parties, a comforting treat on a chilly evening, or a delightful surprise in a lunchbox. Plus, they’re a fun and festive way to celebrate the fall season.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations.

Serving Suggestions and Variations:

* Warm and Gooey: Serve them straight from the oven while the marshmallows are still warm and gooey. A scoop of vanilla ice cream on top would be heavenly!
* Coffee Companion: Pair them with a steaming mug of coffee or hot chocolate for the ultimate cozy experience.
* S’mores Bar: Set up a s’mores bar with different types of chocolate, marshmallows, and graham crackers for a fun and interactive dessert.
* Chocolate Chips Galore: Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or even peanut butter chips.
* Nutty Delight: Add chopped pecans or walnuts to the dough for a nutty crunch.
* Spice It Up: Increase the amount of pumpkin pie spice for a more intense flavor.
* Gluten-Free Option: Use gluten-free graham crackers and flour for a gluten-free version.

These are just a few ideas to get you started. The possibilities are endless! Don’t be afraid to experiment and create your own unique version of these amazing Pumpkin Smores Cookies.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a guaranteed crowd-pleaser and a surefire way to impress your friends and family.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible cookies. I promise you won’t regret it!

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Let me know what you think, what variations you tried, and how much everyone loved them. Your feedback is invaluable, and I can’t wait to hear from you! Happy baking!