Pumpkin Smores Cookies: The Ultimate Fall Dessert Recipe

Pumpkin Smores Cookies: Prepare to fall head-over-heels for the ultimate autumn treat! Imagine sinking your teeth into a soft, chewy cookie bursting with the warm, comforting flavors of pumpkin spice, followed by the gooey, melty goodness of toasted marshmallows and rich chocolate. Yes, friends, these cookies are *that* good.

S’mores, with their campfire origins, evoke memories of cozy nights and shared laughter. While the exact history of the s’more is debated, its popularity exploded in the early 20th century, becoming a beloved American tradition. Now, we’re taking that classic combination and giving it a seasonal twist with the addition of pumpkin, a flavor synonymous with fall festivities and Thanksgiving gatherings.

What makes these Pumpkin Smores Cookies so irresistible? It’s the perfect balance of textures and tastes. The pumpkin adds a subtle sweetness and moistness to the cookie base, while the marshmallows provide a delightful chewiness and the chocolate chips offer a decadent richness. They’re incredibly easy to make, perfect for baking with kids, and guaranteed to be a crowd-pleaser at any fall gathering. Get ready to experience a taste of autumn magic in every bite!

Ingredients:

• For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• For the S’mores Filling:
• 12 graham crackers, broken into squares
• 24 large marshmallows

Preparing the Cookie Dough:

1. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. This step is crucial for achieving a soft and chewy cookie!
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
3. Incorporate the Pumpkin Puree: Add the pumpkin puree and mix until just combined. Be careful not to overmix at this stage, as this can lead to tough cookies.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour, which is important for proper leavening and flavor.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix. Overmixing develops the gluten in the flour, resulting in a tougher cookie.
6. Stir in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This chilling time allows the gluten to relax, which helps prevent the cookies from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie. You can chill the dough for longer, even overnight, if you prefer.

Baking the Cookies:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheet and make cleanup easier.
2. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on the cookies, as baking times may vary depending on your oven.
4. Cool Slightly: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Assembling the S’mores Cookies:

1. Prepare the Graham Crackers: While the cookies are cooling, break the graham crackers into squares. You’ll need two squares per cookie.
2. Toast the Marshmallows (Option 1: Oven): Preheat your broiler. Place the marshmallows on a baking sheet lined with parchment paper. Broil for a few seconds, watching very carefully, until the marshmallows are golden brown and slightly melted. Be extremely careful, as marshmallows can burn very quickly under the broiler.
3. Toast the Marshmallows (Option 2: Kitchen Torch): Use a kitchen torch to toast the marshmallows until golden brown and slightly melted. This method gives you more control over the toasting process and allows you to achieve a perfectly toasted marshmallow.
4. Assemble the Cookies: Place a graham cracker square on top of half of the cooled cookies. Top each graham cracker with a toasted marshmallow. Immediately place another cookie on top of the marshmallow, creating a sandwich. Gently press down to secure the cookie.
5. Serve Immediately: Serve the Pumpkin S’mores Cookies immediately while the marshmallows are still warm and gooey. These cookies are best enjoyed fresh!

Tips for Perfect Pumpkin S’mores Cookies:

• Use Room Temperature Ingredients: Using room temperature butter and eggs helps the ingredients to emulsify properly, resulting in a smoother batter and a more tender cookie.
• Don’t Overmix the Dough: Overmixing the dough develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together.
• Use Parchment Paper or Silicone Baking Mats: Parchment paper or silicone baking mats prevent the cookies from sticking to the baking sheet and make cleanup easier.
• Watch the Marshmallows Carefully: Marshmallows can burn very quickly under the broiler, so watch them carefully.
• Get Creative with Toppings: Feel free to add other toppings to your Pumpkin S’mores Cookies, such as chopped nuts, sprinkles, or a drizzle of chocolate.

Variations:

• Chocolate Graham Crackers: Use chocolate graham crackers for an extra chocolatey treat.
• Different Flavored Marshmallows: Experiment with different flavored marshmallows, such as vanilla, chocolate, or strawberry.
• Add Nuts: Add chopped pecans or walnuts to the cookie dough for a nutty flavor and texture.
• Spice it Up: Add a pinch of cayenne pepper to the cookie dough for a subtle kick.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage Instructions:

Store the Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw the cookies at room temperature before serving.

Troubleshooting:

• Cookies are too flat: This could be due to using too much butter, not chilling the dough, or baking the cookies at too low of a temperature. Make sure to use the correct amount of butter, chill the dough for at least 30 minutes, and preheat your oven to the correct temperature.
• Cookies are too dry: This could be due to using too much flour or overbaking the cookies. Make sure to measure the flour accurately and bake the cookies until the edges are golden brown and the centers are set, but not dry.
• Marshmallows are burning: Marshmallows can burn very quickly under the broiler, so watch them carefully. If the marshmallows are burning, lower the broiler rack or reduce the broiling time.

Conclusion:

This isn’t just another cookie recipe; it’s an experience! These Pumpkin Smores Cookies are a delightful explosion of fall flavors and gooey goodness that will have everyone begging for more. The warm spices of pumpkin pie filling perfectly complement the rich chocolate and toasted marshmallow, creating a symphony of textures and tastes that’s simply irresistible. Trust me, once you bite into one of these, you’ll understand why I’m so excited about them.

But what truly sets these cookies apart is their versatility. While they’re amazing on their own, fresh from the oven, there are so many ways to elevate them even further. Imagine serving them warm with a scoop of vanilla ice cream for a decadent dessert. Or, for a truly indulgent treat, try crumbling them over a pumpkin spice latte. The possibilities are endless!

Looking for some variations? If you’re not a fan of traditional marshmallows, try using marshmallow fluff for an extra gooey center. You could also experiment with different types of chocolate chips. Dark chocolate would add a richer, more intense flavor, while white chocolate would create a sweeter, creamier cookie. For a little extra crunch, consider adding chopped pecans or walnuts to the dough. And if you’re feeling adventurous, a sprinkle of sea salt on top before baking will enhance all the flavors and create a delightful sweet-and-salty combination.

These cookies are also perfect for gifting. Imagine presenting a beautifully wrapped box of these Pumpkin Smores Cookies to friends, family, or neighbors during the holiday season. They’re sure to be a hit! And because they’re so easy to make, they’re a great option for baking with kids. Get them involved in measuring ingredients, mixing the dough, and of course, adding the marshmallows! It’s a fun and delicious way to spend quality time together.

I know you might be thinking, “Another cookie recipe? Do I really need it?” And my answer is a resounding YES! These Pumpkin Smores Cookies are not just cookies; they’re a little slice of happiness. They’re the perfect treat for a cozy night in, a festive gathering, or simply a moment of pure indulgence. They’re a guaranteed crowd-pleaser, and I have no doubt that they’ll become a new favorite in your household.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these incredible Pumpkin Smores Cookies. I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much everyone loved them. Leave a comment below, tag me in your photos on social media – let’s spread the pumpkin smores cookie love! Happy baking!

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