Description
Soft and gooey pumpkin s’mores cookies loaded with chocolate chips, marshmallows, and graham crackers. Perfect fall time cookies for Halloween and cozy baking days.
Ingredients
1 Cup unsalted butter, at room temperature
¾ Cup brown sugar, packed
¼ Cup granulated sugar
½ Cup pumpkin puree
1 large egg
1 Teaspoon vanilla extract
2 ¼ Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
½ Teaspoon salt
1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers, broken into small pieces
1 Teaspoon orange food coloring (optional)
Optional: ½ Cup chocolate chips, extra marshmallows, crushed graham crackers
Instructions
1. Preheat oven to 350°F and line baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in pumpkin puree, egg, vanilla, and optional food coloring.
4. Whisk flour, baking soda, pumpkin pie spice, and salt separately.
5. Gradually combine dry ingredients with wet ingredients.
6. Fold in chocolate chips, marshmallows, and graham cracker pieces.
7. Scoop dough onto baking sheet and press extra toppings on top.
8. Bake 12–14 minutes until edges are golden and center remains soft.
9. Cool on baking sheet briefly, then transfer to wire rack and serve.
Notes
Do not overmix dough.
Chill dough for thicker cookies.
Store in airtight container up to 4 days.
Freeze baked cookies up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg