Welcome to the ultimate autumn treat that perfectly marries the cozy flavors of pumpkin spice with the nostalgic joy of a campfire s’more: these incredible **Pumpkin S’mores Cookies**. Imagine biting into a wonderfully chewy, generously sized pumpkin cookie, each infused with the warm essence of fall. But the magic doesn’t stop there. These aren’t just any pumpkin cookies; they are generously studded with crunchy graham cracker crumbs and rich chocolate chips, all crowned with irresistibly melty, gooey marshmallows. The result? A truly perfect s’mores experience encapsulated in a soft, spiced cookie, making them an absolute must-bake for the cooler months.
This post is proudly sponsored by Amoretti®, and all thoughts and opinions expressed herein are entirely my own. Your support for the brands that help bring delicious recipes to Stephanie’s Sweet Treats is greatly appreciated!
These soft, spiced, and exceptionally chewy pumpkin cookies are designed for effortless baking. You won’t need a stand mixer to bring this dough together, nor will you have to endure a lengthy chill time before baking. This makes our Pumpkin S’mores Cookie recipe not just delicious, but incredibly easy and accessible for bakers of all skill levels. From the moment you mix your ingredients to the first delightful bite, the process is streamlined for maximum enjoyment and minimal fuss.
What truly sets these cookies apart, elevating them to the “s’mores” status, is the careful inclusion of classic s’mores components. We’re talking about finely crushed graham cracker crumbs woven throughout the dough, rich and decadent chocolate chips melting in every bite, and, of course, the crowning glory of toasted, melty marshmallows. Each element plays a crucial role in creating a harmonious blend of textures and flavors that evoke cherished campfire memories.
If your heart beats for the classic combination of s’mores, you’ll be thrilled to discover more delightful variations. Be sure to explore our other beloved s’mores-inspired creations, including the incredibly rich s’mores cookie bars, the fudgy and irresistible s’mores brownies, and the adorable, perfectly balanced s’mores cupcakes. Each recipe offers a unique take on this beloved treat, guaranteeing a sweet delight for every occasion.
Why You Will Absolutely Love These Pumpkin S’mores Cookies
These cookies aren’t just a seasonal novelty; they are a truly exceptional baking experience designed to delight. Here’s why these Pumpkin S’mores Cookies will quickly become a cherished favorite in your recipe collection:
- Perfectly Chewy Pumpkin Cookies: We’ve perfected the texture to deliver a supremely chewy cookie that offers satisfying resistance with every bite. The interior remains soft and moist, while the edges bake to a beautiful, subtle crispness. This delightful contrast in texture, combined with the rich pumpkin and spice flavors, creates an unforgettable mouthfeel that’s simply addictive. These aren’t cakey or dry; they are the epitome of a perfectly baked, tender cookie.
- Effortless and Easy to Make: Forget the hassle of complicated baking projects. This recipe is designed for maximum convenience without compromising on flavor or quality. There’s no need for a bulky stand mixer; a simple whisk and a mixing bowl are all you require. Furthermore, we’ve eliminated any lengthy chilling time for the dough, meaning you can whip up a batch and have warm, fresh cookies ready to enjoy in under 30 minutes. It’s the ideal recipe for spontaneous baking or when you need a delicious treat without a lot of fuss.
- Authentic S’mores Experience in Every Bite: These cookies are a celebration of the classic s’mores flavor profile, cleverly integrated into a pumpkin cookie base. Each cookie is loaded with fine graham cracker crumbs, providing that signature honey-wheat crunch and flavor. Generous amounts of semi-sweet chocolate chips melt into pockets of decadence, while the crowning glory – perfectly toasted and gooey marshmallows – adds a sweet, sticky, and utterly irresistible finish. The combination of these elements ensures that every single bite transports you straight to a cozy campfire setting, blending the best of both worlds into one sensational dessert.
Unlock Enhanced Graham Cracker Flavor
One of the secret weapons that elevates these cookies from delicious to truly extraordinary is the dual approach to graham cracker flavor. We don’t just rely on the delightful texture and subtle taste of graham cracker crumbs; we intensify the experience with a secret ingredient that brings out the true essence of s’mores.
The star player in this flavor enhancement is Amoretti® Graham Cracker Extract. This isn’t just any extract; it’s a premium quality ingredient crafted from natural components, delivering an incredibly pure and concentrated graham cracker essence. While the crumbs provide texture and a foundational flavor, the extract ensures that the distinct, honeyed taste of graham crackers permeates every morsel of the cookie, transforming it into an undeniable s’mores masterpiece.
By incorporating both graham cracker crumbs for texture and the high-quality Amoretti® extract for an intensified flavor, we create a truly immersive s’mores experience. This powerful combination significantly boosts the overall s’mores profile, ensuring that the characteristic taste isn’t lost amidst the rich pumpkin and chocolate. It’s a simple addition that makes a profound difference, taking these cookies from great to utterly unforgettable.
Essential Ingredient Notes for Perfect Cookies
Crafting the perfect Pumpkin S’mores Cookies starts with understanding each ingredient and its role. Here’s a closer look at the key components and why they are vital to this recipe:
- Warming Spices: Our recipe embraces the quintessential flavors of autumn with a generous blend of ground cinnamon, nutmeg, and a touch of pumpkin pie spice. This carefully balanced combination ensures that each cookie is wonderfully aromatic and deeply spiced, perfectly complementing the pumpkin without overpowering it. The spices are the heart of the fall experience in these cookies.
- Graham Cracker Crumbs: These crumbs are indispensable for achieving that authentic s’mores flavor and a delightful textural contrast. For the best results, blend about 3 whole graham crackers in a food processor or blender until you achieve approximately 1/2 cup of fine crumbs. Don’t forget to reserve a little extra for sprinkling on top of the finished cookies for an extra crunch and visual appeal.
- Brown Sugar: We specifically call for light brown sugar in this recipe. Its molasses content not only imparts a rich, caramel-like sweetness but also contributes significantly to the cookies’ signature chewy texture and moist crumb. Brown sugar helps keep the cookies soft long after they’ve cooled.
- Amoretti Graham Cracker Extract: While listed as optional, we highly recommend including this extract for an unparalleled depth of s’mores flavor. It provides a concentrated, natural graham cracker essence that truly elevates the overall taste profile, making the s’mores element shine through beautifully. If you have it, use it!
- Pumpkin Puree: It’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that would alter the flavor balance of these cookies. Opt for a high-quality brand of pumpkin puree, and remember our tip about blotting it to control moisture for a chewier cookie!
- Marshmallows: You have flexibility here. While any size will work, we found that regular-sized marshmallows, cut in half, provide the perfect melty top for each cookie. Cutting them in half ensures they melt beautifully and cover a good surface area without overwhelming the cookie. Smaller marshmallows or even mini marshmallows can also be used for a slightly different look.
Step-by-Step Instructions for Irresistible Pumpkin S’mores Cookies
Follow these simple steps to bake a batch of homemade Pumpkin S’mores Cookies that are sure to impress. Get ready for a delicious aroma to fill your kitchen!
STEP 1: Prepare the Pumpkin & Oven. Begin by preheating your oven to a cozy 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and ensures even baking. Next, take your pumpkin puree and place it in a bowl lined with several layers of paper towel. Gently press down to blot out any excess moisture. This crucial step is key for achieving a chewier cookie texture, as less moisture prevents a cakey crumb.
STEP 2: Combine Dry Ingredients. In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice. Sifting ensures all ingredients are evenly distributed and helps prevent any flour lumps from forming in your dough, leading to a smooth, uniform cookie. Set this mixture aside.
STEP 3: Whisk Wet Ingredients. In a separate, medium-sized bowl, start by whisking the melted unsalted butter with both the brown sugar and granulated white sugar until well combined and smooth. This creates the foundational sweetness and richness for your cookies. Then, incorporate the pumpkin puree (after blotting), pure vanilla extract, and the optional (but highly recommended) graham cracker extract. Finish by mixing in the large egg yolk until everything is just combined, ensuring not to overmix.
STEP 4: Gently Combine and Fold in Add-ins. Gradually add the dry ingredient mixture to the wet ingredients. Using a spatula or wooden spoon, gently fold until the ingredients are just combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tougher cookies. Once the dough is nearly mixed, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
STEP 5: Scoop and Shape the Dough. Using a large 3oz cookie scoop, portion out generous scoops of dough onto your prepared baking sheets, leaving ample space between each cookie. For optimal spreading and a more traditional cookie shape, slightly flatten each dough ball with the palm of your hand. This helps them spread out nicely in the oven rather than remaining too domed.
STEP 6: Initial Bake and Marshmallow Addition. Bake the flattened cookie dough balls in your preheated oven for approximately 12 minutes. At this point, the cookies should be set around the edges but still soft in the center. Carefully remove the baking sheets from the oven and quickly place the cut marshmallows (halved marshmallows work best) on top of each partially baked cookie. Return the cookies to the oven for another 1-4 minutes, or until the marshmallows are beautifully golden brown and delightfully melty. Watch them closely, as marshmallows can burn quickly!
STEP 7: Final Toppings and Cooling. As soon as you remove the cookies from the oven with their perfectly toasted marshmallows, immediately sprinkle additional chocolate chips and extra graham cracker crumbs over the warm, gooey tops. The residual heat will slightly melt the chocolate, allowing the crumbs to adhere. Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period helps them set and prevents them from breaking.
Expert Baking Tips for Success
Achieving bakery-quality pumpkin s’mores cookies is easier than you think with a few insider tricks. Keep these baking tips in mind for the best possible outcome:
Customize Your Texture: Chewy vs. Cakey. The moisture content of your pumpkin puree plays a critical role in the final texture of your cookies. If you prefer a wonderfully chewy cookie, as this recipe aims for, be sure to thoroughly blot the pumpkin puree with paper towels to remove excess moisture. This concentrates the pumpkin flavor and prevents the cookies from becoming too soft or cake-like. However, if you’re a fan of a more cakey, tender cookie, feel free to skip the blotting step and use the pumpkin puree as is. The extra moisture will contribute to a lighter, more cake-like crumb, offering a delightful alternative texture.
The Parchment Paper Advantage. Always use parchment paper to line your cookie sheets. This isn’t just for easy cleanup; it’s essential for preventing your cookies from sticking to the pan and ensuring they bake evenly. Parchment paper also provides a non-stick surface that helps the cookies spread perfectly without over-spreading or burning on the bottom, resulting in beautifully golden and uniformly baked treats. Wax paper is not a suitable substitute as it is not heat-resistant.
Shape Matters: Flattening for Optimal Spread. When you scoop your cookie dough onto the baking sheet, the dough balls will naturally be quite tall. For the ideal cookie shape—flat edges with a soft, chewy center—it’s important to lightly flatten each dough ball with the palm of your hand or the back of a measuring cup before baking. This simple step encourages the cookies to spread more like traditional cookies rather than baking up like miniature muffins or domes. It ensures a consistent thickness, promoting even cooking and that desirable chewy texture throughout.
Frequently Asked Questions (FAQ) About Pumpkin S’mores Cookies
Absolutely! These cookies are wonderfully versatile for make-ahead baking. In fact, many people find that the flavors deepen and meld beautifully on days 2 and 3, making them taste even better. You can store the baked cookies at room temperature in an airtight container for up to 5 days. For longer storage, you can also prepare the cookie dough balls ahead of time and freeze them unbaked. Simply scoop the dough, flatten slightly, and freeze on a parchment-lined sheet until solid, then transfer to a freezer-safe bag. When ready to bake, thaw the dough balls completely in the refrigerator before baking as directed.
The egg yolk plays a specific role in this recipe, contributing to the richness, chewiness, and binding properties of the cookie dough. While I haven’t extensively recipe tested a version without it, if you need to omit the egg yolk, a small amount of extra pumpkin puree (approximately 1-2 tablespoons) could potentially act as a substitute to maintain some moisture and binding. However, be aware that this might slightly alter the final texture and richness of the cookies. For the best results as intended, the egg yolk is recommended.
No, the graham cracker extract is technically optional, but its inclusion is highly recommended for an unparalleled depth of flavor. It serves to significantly amplify the distinct graham cracker notes, ensuring that the s’mores component truly shines through amidst the pumpkin and spices. If you omit it, your cookies will still be delicious thanks to the graham cracker crumbs, but they might have a slightly less pronounced s’mores identity. Think of the extract as a flavor booster that takes these cookies from great to extraordinary.
Absolutely! While semi-sweet chocolate chips are a classic choice and pair wonderfully with the pumpkin and s’mores flavors, feel free to experiment. Milk chocolate chips would add a sweeter, creamier note, while dark chocolate chips would offer a richer, more intense contrast. White chocolate chips could also be a delightful addition, especially if you enjoy a sweeter cookie. You can even use a mix of different chocolate chips for a more complex flavor profile!
Marshmallows can indeed go from perfectly toasted to burnt in a matter of seconds. To prevent this, ensure your oven is at the correct temperature (350°F / 175°C) and keep a very close eye on them during the final 1-4 minutes of baking. Ovens can vary, so it’s best to stay near the oven and watch for that ideal golden-brown hue. If you find they are browning too fast, you can try moving the baking sheet to a lower rack or simply remove them when they reach your desired toastiness.
Storing and Freezing Your Pumpkin S’mores Cookies
Proper storage is key to keeping your delicious Pumpkin S’mores Cookies fresh and flavorful for as long as possible. Here’s how to best store and freeze them:
Storing Baked Cookies: Once fully cooled, these pumpkin s’mores cookies should be stored in an airtight container at room temperature. Placing a slice of bread in the container can sometimes help keep them extra soft. When stored correctly, they will maintain their wonderful chewiness and flavor for up to 5 days. For the best taste and texture, consume them within 2-3 days.
Freezing Instructions
These cookies freeze beautifully, allowing you to enjoy a taste of autumn long after baking. To freeze baked cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet and flash freeze for about 30 minutes until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 30 days. When you’re ready to enjoy them, simply thaw the cookies at room temperature for about 1 hour before serving. You can even gently warm them in the microwave for a few seconds to reactivate that gooey marshmallow texture.
You can also freeze the unbaked cookie dough! Scoop the dough balls, slightly flatten them, and freeze them on a parchment-lined baking sheet until firm. Transfer to a freezer bag and store for up to 2-3 months. Thaw completely in the refrigerator before baking according to the recipe instructions.
Other Pumpkin Recipes To Explore
If you’ve fallen in love with the comforting flavors of pumpkin, be sure to check out our other fantastic pumpkin-inspired recipes designed to bring warmth and delight to your kitchen. From savory dishes to sweet treats, there’s a pumpkin recipe for every craving and occasion. Happy baking!
If you’ve baked these delightful cookies, we would absolutely love to hear from you! Please consider leaving a star review below to share your experience and help other bakers discover this incredible recipe.
Don’t forget to tag me on Instagram @stephaniesweettreats with your beautiful creations. I love seeing what you bake! For more baking inspiration and delicious ideas, make sure to follow me on Pinterest. Happy baking, and I truly hope you loved these Pumpkin S’mores Cookies as much as we do!
Pumpkin S’mores Cookies
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Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 2 tsp Pumpkin pie spice
- 1/2 cup Graham cracker crumbs
- 1 cup Unsalted butter, melted
- 1 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 tsp Amoretti Graham Cracker Extract
- 3/4 cup Pumpkin puree, not pumpkin pie filling
- 1 Large egg yolk
- 1 1/2 cup Semi-sweet chocolate chips, You can also use minis
- 15-20 Marshmallows, cut in half
Instructions
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Place the pumpkin puree in a paper towel-lined bowl and allow it to soak up any excess moisture; this helps achieve a chewier cookie.
- Melt the unsalted butter in the microwave or a small saucepan, then set it aside to cool slightly before use.1 cup Unsalted butter
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice. Ensure all dry ingredients are thoroughly combined. Separately, blend graham crackers into fine crumbs using a blender or food processor.2 3/4 cups All-purpose flour, 1 tsp Baking soda, 1/4 tsp Baking powder, 1 tsp Salt, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 tsp Pumpkin pie spice, 1/2 cup Graham cracker crumbs
- In another bowl, combine the cooled melted butter with the brown sugar and granulated white sugar. Mix until smooth. Then, stir in the vanilla extract, Amoretti Graham Cracker Extract (if using), the blotted pumpkin puree, and the large egg yolk. Mix until all wet ingredients are just combined.1 cup Brown sugar, 1/4 cup White granulated sugar, 2 tsp Pure vanilla extract, 1/4 tsp Amoretti Graham Cracker Extract, 3/4 cup Pumpkin puree, 1 Large egg yolk
- Gradually add the prepared dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix. Once the dry ingredients are almost incorporated, fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.1 1/2 cup Semi-sweet chocolate chips
- Using a 3oz cookie scoop, portion out the dough. Place about 6 generous scoops onto each prepared cookie sheet, ensuring ample space between them. Lightly press down on each cookie dough ball with your hand to encourage even spreading during baking. Bake for 12 minutes in the preheated oven.
- After 12 minutes, remove the cookie sheets from the oven. Carefully place the cut-in-half marshmallows on top of each partially baked cookie. Return the cookies to the oven and bake for an additional 1-2 minutes, or until the marshmallows are beautifully golden and melty. Optional: Immediately after removing from the oven, sprinkle extra chocolate chips and graham cracker crumbs on top of the warm cookies. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.15-20 Marshmallows
Notes
High Altitude Baking: If you’re baking at high altitudes, you might need to adjust the recipe slightly. A common modification is to add an extra 2 tablespoons of all-purpose flour to help with structure.
Cookie Texture Control: For delightfully chewy cookies, remember to blot the pumpkin puree thoroughly to remove excess moisture. If you prefer a softer, more cakey cookie, you can keep the pumpkin puree as is without blotting.