Description
These Pumpkin S’mores Cookies are a delightful fall treat that combines the cozy flavors of pumpkin with the classic s’mores combination of chocolate, graham crackers, and marshmallows, all in a chewy cookie base.
Ingredients
- 1/2 cup (1 stick) plus 2 Tbsp. unsalted butter
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 large egg yolk
- 1 cup (215 g) packed dark brown sugar
- 2/3 cup pumpkin puree
- 1/2 cup (100 g) granulated sugar
- 4-oz. bittersweet chocolate bar
- 2 (1.5-oz.) Hershey’s milk chocolate bars, divided
- 3 graham cracker sheets, divided
- 14 large marshmallows, halved
- 1 cup mini marshmallows
Instructions
- In a medium saucepan over medium heat, melt butter.
- Continue to cook, stirring occasionally, until butter foams, then milk solids begin to brown, 4 to 6 minutes.
- Immediately pour browned butter into a large heatproof bowl and let cool 10 minutes.
- Meanwhile, in a medium bowl, whisk flour, pumpkin pie spice, salt, baking powder, and baking soda.
- To bowl with butter, add egg yolk, brown sugar, pumpkin puree, and granulated sugar, then whisk until combined.
- Add dry ingredients and mix with a rubber spatula until just combined.
- Coarsely chop bittersweet chocolate, 2 milk chocolate bars, and 3 graham cracker sheets.
- Fold into dough until evenly distributed.
- Cover and refrigerate until firm, 30 minutes.
- Meanwhile, place a rack in center of oven; preheat to 375°F.
- Line 2 baking sheets with parchment paper.
- Scoop out 14 (1/4-cup) portions of dough onto prepared sheets, spacing 2″ apart.
- Bake 1 sheet of cookies for 9 minutes.
- Remove from oven and top each cookie with a large marshmallow half, 2 mini marshmallows, and a few pieces of milk chocolate and graham crackers, gently pressing with your fingers to adhere.
- Continue to bake until puffed and golden brown around the edges and marshmallows are lightly browned, 4 to 5 minutes.
- Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
- Repeat with remaining dough.
Notes
- Ensure the browned butter is cooled for 10 minutes to prevent scrambling the egg yolk.
- Do not overmix the dough after adding the dry ingredients.
- Adjust baking time as needed based on your oven to achieve golden brown edges and lightly browned marshmallows.