There’s something magical about biting into a warm, gooey Pumpkin S’mores Cookie. With its chewy, spiced pumpkin base and pockets of melty chocolate, this cookie is like a hug from your favorite fall sweater. The aroma wafts through the kitchen, wrapping you in a cozy blanket of cinnamon and nutmeg that makes you feel all warm and fuzzy inside.
Every time autumn rolls around, I find myself diving into the nostalgia of campfire stories and roasted marshmallows. These cookies perfectly capture that essence, making them the ultimate treat for chilly evenings or festive gatherings. Imagine snuggling up with a plate of these delightful cookies while sipping on hot cocoa, relishing every bite as if you’re wrapped in autumn’s embrace.
Why You'll Love This Recipe
- These Pumpkin S’mores Cookies are incredibly easy to whip up, making them perfect for last-minute cravings
- Each bite bursts with flavor, blending spiced pumpkin and rich chocolate
- Visually appealing with their golden hue and melted chocolate goodness, they’re sure to impress at any gathering
- Enjoy them warm from the oven or as a delightful snack anytime of year!
I still remember the first time I made these cookies; my friends devoured them in seconds and begged for the recipe! For more inspiration, check out this Crockpot Butternut Squash Recipe recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Essential for structure; sift it for a lighter texture.
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Pumpkin Puree: Use canned or homemade; just make sure it’s pure pumpkin without added spices.
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Brown Sugar: Adds moisture and that lovely caramel flavor; light or dark works perfectly.
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Granulated Sugar: For sweetness; feel free to adjust based on your taste preference. For more inspiration, check out this Thanksgiving Sweet Potato Au Gratin recipe.
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Baking Soda: Helps the cookies rise; ensure it’s fresh for optimal results.
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Cinnamon and Nutmeg: These spices elevate the autumn flavors; use freshly grated nutmeg if possible!
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Chocolate Chips: Semi-sweet works beautifully here; don’t skimp on these!
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Marshmallows: Mini ones melt perfectly into the batter for delightful gooeyness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C) while you gather your ingredients. This ensures even baking right from the start.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well combined. This builds a flavorful foundation for your cookies.
Combine Wet Ingredients: In another bowl, mix pumpkin puree with brown sugar and granulated sugar until smooth. The colors will blend beautifully as they come together.
Add Chocolate Chips & Marshmallows: Gently fold in your chocolate chips and marshmallows into the wet mixture. It’s okay if some chips don’t make it – I won’t tell!
Combine Mixtures Together: Gradually add your dry ingredients to the wet mixture while stirring until just combined. Don’t overmix; we want those cookies soft and tender!
Scoop & Bake!: Using a cookie scoop (or spoon), drop generous amounts of dough onto a parchment-lined baking sheet. Bake for 12-15 minutes until edges are golden brown but centers are still soft.
Now all you have to do is let them cool slightly before devouring those Pumpkin S’mores Cookies! The waiting is torture but trust me; they’ll taste even better when warm. pumpkin cheesecake cookies.
Enjoy these delicious cookies during family gatherings, cozy nights at home, or whenever you crave that unique blend of pumpkin goodness mixed with sweet s’mores flavors. They’re perfect for sharing (or not!) because who can resist a second helping?
You Must Know
- Pumpkin S’mores Cookies combine the warm flavors of fall with the classic taste of s’mores
- The gooey chocolate and toasted marshmallows create a delightful treat that’s perfect for cozy gatherings
- Don’t forget to enjoy them fresh out of the oven for maximum gooeyness!
Perfecting the Cooking Process
Preheat your oven and prepare your baking sheets while mixing your dough for efficient results. Bake until golden brown and let them cool slightly to maintain that perfect chewy texture.
Add Your Touch
Consider swapping traditional chocolate for caramel-filled chocolates or adding crushed graham crackers into the dough. peanut butter oatmeal cookies These tweaks can elevate your cookies to new flavor heights!
Storing & Reheating
Store your Pumpkin S’mores Cookies in an airtight container at room temperature for up to five days. pumpkin maple cookies Reheat briefly in the microwave for a warm, melty experience.
Chef's Helpful Tips
- Use a cookie scoop to ensure uniform size for even baking
- Chill your dough before baking to enhance flavors
- Experiment with different chocolates like dark or white for variety
I remember making these Pumpkin S’mores Cookies during a chilly fall evening, and my friends couldn’t stop raving about them. pumpkin tiramisu cookies It turned into a fun tradition we now share every autumn!
FAQ
Can I use regular flour instead of whole wheat flour?
Yes, all-purpose flour works well, but whole wheat enhances flavor and texture.
How do I keep my cookies from spreading too much?
Chill the dough before baking to prevent excessive spreading during cooking.
What should I do if my cookies are too dry?
Add a little more pumpkin puree or melted butter to improve moisture levels.
Pumpkin S’mores Cookies
- Total Time: 30 minutes
- Yield: About 12 cookies 1x
Description
Experience the perfect fall treat with these warm Pumpkin S’mores Cookies! With a chewy pumpkin base infused with aromatic spices and pockets of rich chocolate, these cookies are a delightful twist on the classic s’mores. Perfect for cozy gatherings or chilly evenings, each bite offers that comforting embrace of autumn. Easy to make and irresistibly delicious, they will quickly become your go-to cookie!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, and granulated sugar until smooth.
- Fold in the chocolate chips and mini marshmallows.
- Gradually combine the dry ingredients with the wet mixture until just mixed.
- Drop generous spoonfuls of dough onto the prepared baking sheet.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
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