Pumpkin Smores Cookies: Prepare to be amazed! Imagine the warm, comforting flavors of autumn melding perfectly with the gooey, campfire-inspired goodness of s’mores. These aren’t your average cookies; they’re a delightful explosion of textures and tastes that will have everyone begging for more.

The concept of s’mores, born around the campfire, has been a beloved American tradition for generations. The combination of toasted marshmallows, melted chocolate, and graham crackers is pure genius. Now, imagine infusing that classic treat with the cozy, spiced notes of pumpkin a flavor profile deeply rooted in fall harvest celebrations. Pumpkin, a symbol of abundance and warmth, has been used in baking for centuries, adding a moistness and subtle sweetness that’s simply irresistible.

What makes these Pumpkin Smores Cookies so irresistible? It’s the perfect balance of soft, chewy pumpkin cookie, the melty chocolate chunks, and the toasted marshmallow fluff on top. The slight spice from the pumpkin complements the sweetness of the chocolate and marshmallow beautifully. They’re also incredibly easy to make, perfect for a cozy weekend baking session or a festive fall gathering. Trust me, once you try these, you’ll never look at cookies the same way again!

Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 1/4 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 graham cracker crumbs (about 14 full graham cracker sheets)

For the S’mores Topping:

12 large marshmallows, cut in half horizontally
1/2 cup semi-sweet chocolate chips (optional, for drizzling)

Preparing the Cookie Dough:

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. I like to use a stand mixer for this, but a hand mixer works just as well!
Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This helps to emulsify the mixture and create a smooth base for the rest of the ingredients.
Incorporate the Pumpkin Puree: Add the pumpkin puree and mix until well combined. The mixture might look a little curdled at this point, but don’t worry, it will all come together in the end!
Combine 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.
Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Overmixing develops the gluten in the flour, which we want to avoid.
Fold in Chocolate Chips and Graham Cracker Crumbs: Gently fold in the chocolate chips 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.
Chill the Dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is a crucial step, as it allows the flavors to meld together and prevents the cookies from spreading too much during baking. You can even chill the dough overnight for an even better flavor!

Baking the Cookies:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.
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. The cookies will spread a bit during baking, so it’s important to give them enough space.
Bake the Cookies: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times may vary depending on your oven.
Add Marshmallows: Remove the cookies from the oven and immediately place 2 marshmallow halves, cut-side down, on top of each cookie.
Broil Briefly (Watch Carefully!): Place the baking sheet back in the oven and broil for 30-60 seconds, or until the marshmallows are golden brown and slightly toasted. Watch them very carefully, as they can burn quickly! I usually stand right in front of the oven and keep a close eye on them.
Cool and Drizzle (Optional): Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, melt the remaining chocolate chips and drizzle them over the cookies.

Tips and Variations:

Spice it Up: Feel free to adjust the amount of spices to your liking. If you prefer a stronger spice flavor, you can add a little more cinnamon, nutmeg, or cloves.
Add Nuts: Chopped pecans or walnuts would be a delicious addition to these cookies. Simply fold them into the dough along with the chocolate chips and graham cracker crumbs.
Use Different Chocolate: You can use milk chocolate chips, dark chocolate chips, or even white chocolate chips instead of semi-sweet chocolate chips.
Make it Gluten-Free: To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.
Marshmallow Variations: Instead of cutting the marshmallows in half, you can use mini marshmallows. Just sprinkle a handful of mini marshmallows on top of each cookie before broiling.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the cookie dough for up to 2 months. Simply scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes, or until solid, then transfer the dough balls to a freezer bag. When you’re ready to bake the cookies, simply thaw the dough in the refrigerator overnight and bake as directed. You can also freeze the baked cookies for up to 2 months.

Troubleshooting:

Cookies Spreading Too Much: If your cookies are spreading too much, it could be due to a few reasons. First, make sure that your butter is not too soft. It should be softened, but not melted. Second, make sure that you are chilling the dough for at least 30 minutes. This will help to prevent the cookies from spreading. Finally, make sure that your oven is at the correct temperature.
Cookies Not Spreading Enough: If your cookies are not spreading enough, it could be due to too much flour. Make sure that you are measuring the flour correctly. The best way to measure flour is to use a kitchen scale. If you don’t have a kitchen scale, you can spoon the flour into a measuring cup and then level it off with a knife.
Marshmallows Burning Too Quickly: If your marshmallows are burning too quickly, lower the oven rack and watch them very carefully. You can also try turning off the broiler and letting the residual heat toast the marshmallows.

Enjoy your delicious Pumpkin S’mores Cookies!

Conclusion:

This isn’t just another cookie recipe; it’s an experience! The combination of warm pumpkin spice, gooey marshmallow, and rich chocolate creates a symphony of flavors and textures that will have everyone begging for more. These Pumpkin Smores Cookies are a must-try because they perfectly capture the essence of fall while offering a fun, unexpected twist on a classic campfire treat. They’re easy to make, incredibly delicious, and guaranteed to be a crowd-pleaser at any gathering, big or small. But the best part? You can easily customize them to suit your own preferences! Feeling adventurous? Try adding a sprinkle of sea salt on top for a sweet and salty contrast that will really make the flavors pop. Or, for an extra layer of indulgence, drizzle melted white chocolate over the cooled cookies. If you’re not a fan of graham crackers, you could substitute them with crushed gingersnaps for an even spicier, autumnal flavor profile. For serving suggestions, these cookies are fantastic on their own with a glass of cold milk or a warm cup of coffee. They also make a delightful addition to a dessert platter, especially during the holiday season. Imagine presenting a plate of these beauties at your next Thanksgiving or Christmas gathering they’re sure to be a hit! You could even crumble them over ice cream for a decadent sundae topping. Another fun idea is to use them as the base for mini ice cream sandwiches. Just scoop a small amount of vanilla or pumpkin ice cream between two cookies and freeze for a few hours. The possibilities are truly endless! And don’t forget about gifting! These Pumpkin Smores Cookies make a thoughtful and delicious homemade gift for friends, family, and neighbors. Package them in a cute tin or a festive cellophane bag tied with a ribbon, and you’ve got a present that’s sure to be appreciated. They’re also perfect for bake sales, potlucks, and school events. I truly believe that this recipe will become a new favorite in your household. It’s the perfect way to celebrate the flavors of fall and create lasting memories with your loved ones. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats. I’m so excited for you to try this recipe and experience the magic of Pumpkin Smores Cookies for yourself! Once you’ve made them, I would absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. Happy baking! I can’t wait to see what you create! Let me know if you have any questions, and I’ll do my best to help. Enjoy!