Easy Pumpkin S’mores Cookies: Your New Fall Favorite! 🎃🍪✨
1. Introduction
As the leaves change color and the air turns crisp, fall calls for cozy and indulgent desserts. If you’re searching for a delightful treat that combines the classic flavors of s’mores with the warming touch of pumpkin, then these Pumpkin S’mores Cookies are perfect for you. This Pumpkin S’mores recipe delivers a sweet, gooey, and spiced experience that embodies the essence of fall. Perfect for festive gatherings, quick snack cravings, or simply indulging in the season’s flavors, these cookies are destined to become your new seasonal favorite.
2. Ingredients for Pumpkin S’mores Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips (milk or dark)
- Graham cracker crumbs for topping (optional)
3. Step-by-Step Instructions to Make Pumpkin S’mores Cookies
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This mixture forms the fragrant spice blend that makes the pumpkin s’mores cookies so irresistible.
Cream Butter and Sugar
In a large bowl, use your KitchenAid Classic Iconic Stand Mixer to beat the softened butter and sugar until creamy and light. This step creates a fluffy base for your cookie dough.
Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin adds moisture and subtle sweetness, making the cookies tender and flavorful.
Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and chewy.
Fold in Marshmallows and Chocolate Chips
Gently fold in the mini marshmallows and chocolate chips. These will melt slightly during baking, creating that luscious s’mores effect.
Scoop and Bake
Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space for spreading. Optionally, sprinkle graham cracker crumbs on top for added crunch. Bake for 10-12 minutes or until the edges are golden brown.
Cool and Enjoy
Remove from the oven and let the cookies cool on a wire rack. The marshmallows will firm up a little as they cool, providing that perfect gooey texture.
4. Storage Tips for Pumpkin S’mores Cookies
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer preservation. To keep the cookies fresh and chewy, consider placing a slice of bread in the container to retain moisture.
5. Serving Suggestions for Fall S’mores Dessert
Serve your Pumpkin S’mores Cookies warm with a glass of cold milk or a hot cup of cider. For an extra festive touch, garnish with a sprinkle of cinnamon or drizzle with melted chocolate. They are great as party treats or evening snacks during cozy fall nights.
6. Frequently Asked Questions about Pumpkin S’mores Cookies
Can I substitute pumpkin with sweet potato?
Yes, sweet potato puree can be used as a substitute, adding a slightly different but equally delicious flavor and moisture to your cookies.
Are these cookies suitable for vegans?
To make vegan Pumpkin S’mores Cookies, substitute butter with coconut oil or vegan butter, and use dairy-free chocolate chips and marshmallows.
How long does it take to prepare these cookies?
The entire process—from mixing to baking—takes approximately 30-35 minutes, making it a quick fall treat to satisfy your cravings.
7. Related Recipes for Pumpkin Lovers
8. Kitchen tools that you might need for this recipe
Upgrade your baking experience with essential tools designed for perfect results:
- KitchenAid Classic Iconic Stand Mixer — Effortlessly mix ingredients and achieve a smooth batter every time.
- Ninja SLUSHi Pro RapidChill Drink Maker — Keep your drinks cool while baking, perfect for fall parties!
- CAROTE Premium 16pc Nonstick Cookware Set — Nonstick cookware ensures even baking and easy cleanup.
9. Conclusion
These Pumpkin S’mores Cookies are a must-try for anyone embracing the flavors of fall. Combining the comforting warmth of pumpkin, the gooey goodness of marshmallows, and the decadence of chocolate, this fall s’mores dessert is perfect for holiday gatherings or cozy nights in. Easy to make and bursting with flavor, they will become your new seasonal favorite. Gather your ingredients, get baking, and enjoy a delicious taste of autumn!
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Easy Pumpkin S’mores Cookies: Your New Fall Favorite!
Enjoy the warm, spicy, and gooey delight of Easy Pumpkin S’mores Cookies — your new fall favorite! Combining the classic flavors of s’mores with pumpkin goodness, these cookies are perfect for cozy evenings, festive gatherings, or a sweet fall treat. Soft, chewy, and loaded with marshmallows and chocolate chips, they capture the essence of autumn in every bite.
- Total Time: 22 minutes
- Yield: 24 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips (milk or dark)
- Graham cracker crumbs for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat softened butter and sugar until creamy and light using a stand mixer.
- Mix in pumpkin puree, egg, and vanilla until well combined.
- Gradually add dry ingredients to the wet mixture, mixing on low until just combined.
- Gently fold in mini marshmallows and chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing apart. Optionally, sprinkle graham cracker crumbs on top.
- Bake for 10-12 minutes until edges are golden brown.
- Let cookies cool on a wire rack. Enjoy the gooey marshmallows and melty chocolate.
Notes
- For a more intense pumpkin flavor, add a pinch of ground ginger or allspice.
- To keep cookies soft, store in an airtight container with a slice of bread overnight.
- You can substitute vegan ingredients: use coconut oil or vegan butter, and vegan chocolate chips and marshmallows.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal Kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
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