Pumpkin S’mores Cookies

There’s something truly magical about the way fall flavors come together, and these Pumpkin S’mores Cookies capture that essence perfectly. Imagine the warm, comforting notes of pumpkin spice mingling with the gooey, melted goodness of marshmallows and rich chocolate, all nestled within a perfectly chewy cookie base. This delightful combination creates a treat that’s both nostalgic and wonderfully new.

These cookies are a fantastic way to celebrate the season, whether you’re baking with family or looking for a special treat to share with friends. They store beautifully, making them a convenient option for busy weeknights or a thoughtful homemade gift.

Why I Love This Recipe

I adore these Pumpkin S’mores Cookies for so many reasons. They are a real winner because they bring together those comforting fall flavors everyone loves. Plus, they’re surprisingly quick to make. You get all that delicious pumpkin and s’mores taste without spending hours in the kitchen. These cookies are always a hit, whether for a family gathering or just a cozy afternoon snack. They truly are the ultimate fall comfort food!

Pumpkin S’mores Cookies Ingredients

The magic of these Pumpkin S’mores Cookies truly comes from a thoughtful blend of pantry staples and seasonal favorites. It creates a cookie that’s genuinely special. Each ingredient plays a crucial role. It achieves that perfect balance of chewy, gooey, and spiced. You’ll find the exact quantities needed in the printable recipe card below.

• Browned Butter: It provides a rich, nutty depth of flavor. This elevates the entire cookie experience.
• Pumpkin Puree: This adds essential moisture. It brings that signature cozy fall taste we all crave.
• Brown Sugar: It contributes delightful chewiness. It also offers a deep caramel note to the cookies.
• All-Purpose Flour: This forms the basic structure of our delightful cookie. It holds everything together.
• Pumpkin Pie Spice: This is the aromatic heart of our fall flavor profile. It’s the signature spice blend.
• Bittersweet & Milk Chocolate: These deliver that essential s’mores chocolatey goodness. They melt so well.
• Graham Crackers: These bring the classic s’mores crunch. They offer a subtle honey flavor too.
• Marshmallows: These create that irresistible gooey topping. They get lightly toasted for perfection.

Substitutions and Tips:

For a dairy-free option, you can easily use a good quality vegan butter. If you don’t have pumpkin pie spice on hand, you can create your own blend. Just mix cinnamon, ginger, nutmeg, and cloves. For an extra boost of flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. Please ensure your pumpkin puree is not pumpkin pie filling. That’s a common mistake!

Step 1: Prepare the Browned Butter

First, melt the butter in a medium saucepan. Use medium heat for this. Watch carefully until it foams. Then, the milk solids will start to brown. This takes about 4 to 6 minutes. Pour the browned butter into a heatproof bowl right away. Let it cool for 10 minutes. This crucial step adds a wonderful nutty flavor.

Step 2: Mix Dry Ingredients

Meanwhile, in a separate bowl, whisk together the flour. Add the pumpkin pie spice, kosher salt, baking powder, and baking soda. This ensures even distribution. It helps leavening agents and spices work well. This is a simple but important step.

Step 3: Combine Wet Ingredients

Next, to the cooled browned butter, add the egg yolk. Then, add the packed dark brown sugar. Stir in the pumpkin puree. Add the granulated sugar too. Whisk everything until well combined. Make sure it’s smooth before moving on.

Step 4: Form the Dough

Now, gradually add the dry ingredients to the wet mixture. Mix with a rubber spatula. Stir until just combined. Be careful not to overmix the dough. Overmixing can lead to tough cookies. We want tender, chewy fall cookies.

Step 5: Add Mix-ins

Coarsely chop the bittersweet chocolate. Chop the milk chocolate bars. Chop the graham cracker sheets too. Gently fold these chopped ingredients into the cookie dough. Stir until they are evenly distributed. This is where the s’mores magic really happens in these cookies.

Step 6: Chill the Dough

Cover the bowl with the cookie dough. Refrigerate it for at least 30 minutes. Chilling the dough really does help. It firms it up. This makes scooping easier. It also prevents the cookies from spreading too much during baking.

Step 7: Preheat and Prepare Baking Sheets

While the dough chills, preheat your oven. Set it to 375°F (190°C). Place a rack in the center of the oven. Line two large baking sheets with parchment paper. This prevents sticking. It also ensures even baking for our Pumpkin S’mores Cookies.

Step 8: Scoop and Bake

Scoop 14 portions of dough. Use a 1/4 cup measure for each. Place them onto the prepared baking sheets. Leave about 2 inches between each cookie. Bake for 9 minutes to set the base. These are going to be amazing fall cookies.

Step 9: Add Toppings

Remove the baking sheet from the oven. Top each partially baked cookie. Add a large marshmallow half first. Then add a couple of mini marshmallows. Place a few pieces of milk chocolate and graham crackers. Gently press the toppings into the dough. This helps them adhere nicely.

Step 10: Finish Baking

Return the baking sheet to the oven. Continue baking for another 4 to 5 minutes. You want the cookies to be puffed. Look for them to be golden brown around the edges. The marshmallows should be lightly toasted. This gives that perfect s’mores finish.

Step 11: Cool and Enjoy

Let the cookies cool on the baking sheet. Do this for 5 minutes. Then carefully transfer them to a wire rack. Let them cool completely. This allows them to set properly. Repeat the process with any remaining dough. Enjoy your delicious Pumpkin S’mores Cookies!

How to Store Pumpkin S’mores Cookies

Keep your delicious Pumpkin S’mores Cookies fresh. Store them in an airtight container at room temperature. They stay good for up to 3 days. For longer storage, freeze the baked cookies. They will last up to 2 months. Make sure they are fully cooled first. This prevents sogginess. You can also freeze the unbaked dough balls. Freeze them for up to 3 months. Bake them straight from frozen. You might need a few extra minutes of baking time.

Tips for Success

• Don’t skip browning the butter; it adds incredible depth to these fall cookies.
• Chill the dough properly for easier handling. This also helps achieve a better cookie shape.
• Watch marshmallows closely during the second bake. Prevent them from burning.
• Use good quality chocolate for the best flavor in your s’mores recipe.
• Measure flour correctly by spooning and leveling. This ensures perfect cookie texture.

Kitchen Tools You’ll Need

Gathering the right tools makes baking these Pumpkin S’mores Cookies a breeze. Here’s what you’ll need to create these autumn delights.

• Medium Saucepan (or a small, heavy-bottomed pot works too).
• A sturdy Heatproof Bowl is essential for cooling the butter.
• You’ll need a Medium Bowl for your dry ingredients.
• A Large Bowl is for mixing the cookie dough itself.
• A reliable Rubber Spatula comes in handy for mixing.
• Standard Measuring Cups and Spoons are a must.
• Have a couple of Baking Sheets ready.
• Parchment Paper prevents sticking, making cleanup easier.
• A Wire Rack is needed for cooling the cookies.
• A Cookie Scoop is optional, but helpful for uniform cookies.

Serving Suggestions

These delightful Pumpkin S’mores Cookies are wonderful on their own. They are also fantastic with a few pairings. Serve them warm with a cold glass of milk. A hot cup of coffee or tea also works beautifully. For an extra decadent treat, pair a cookie with a scoop of vanilla bean ice cream. Arrange them on a festive platter for any holiday gathering. You can even garnish them with a tiny sprinkle of extra pumpkin pie spice. This adds a burst of aroma.

Frequently Asked Questions

Can I make the Pumpkin S’mores Cookies dough ahead of time?

Yes, you can absolutely make the cookie dough a day in advance. Once the dough is mixed and the mix-ins are folded in, cover it tightly. Store it in the refrigerator. This even improves the flavor. It allows the ingredients to really meld together.

How do I get the marshmallows to toast nicely without burning the cookies?

The key is to bake the cookies for 9 minutes first. Then, add the marshmallows. Continue baking for only 4-5 more minutes. Keep a close eye on them during this time. The residual heat from the oven will gently toast the marshmallows. You are looking for a lovely golden brown color.

What if I don’t have graham crackers? Can I substitute them in these fall cookies?

While graham crackers are classic for s’mores, you can try substituting them. Crushed digestive biscuits work well. Shortbread cookies are another option. These offer a similar texture. They also provide subtle sweetness. The flavor profile will change slightly. They will still be delicious pumpkin spice cookies.

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