Pumpkin S’mores Cookies
Pumpkin S’mores Cookies combine the warm flavors of autumn with the nostalgic essence of classic s’mores. These soft, chewy cookies, filled with pumpkin puree, rich chocolate chips, and gooey mini marshmallows, are perfect for cozy gatherings or festive occasions. Easy to make and endlessly customizable, they deliver a delightful taste of fall in every bite, ensuring everyone will come back for seconds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg (room temperature)
- 1/2 cup pumpkin puree (canned or homemade)
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, beat softened butter with granulated sugar and brown sugar until creamy.
- Add the egg and pumpkin puree; mix until well combined.
- Gradually stir in the dry ingredients until just combined.
- Gently fold in chocolate chips and mini marshmallows.
- Scoop tablespoon-sized portions onto the prepared baking sheet about two inches apart.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill the dough for 30 minutes before baking for chewier cookies. Feel free to swap in gluten-free flour or use different types of chocolate for added variety.