These Soft Pumpkin S’mores Cookies are a tasty and fun twist on the classic treat! Each cookie is packed with cozy pumpkin flavor and melted chocolate, making them simply irresistible.
Baking these cookies is my favorite part of fall! They fill the house with a sweet smell, and I can’t help but enjoy them warm right out of the oven—soft and gooey goodness in every bite!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is great for this recipe, but if you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin. It gives a richer flavor. Just be sure to avoid pumpkin pie filling!
Chocolate Chips: I love using milk chocolate for its sweetness, but dark chocolate works too if you prefer something less sweet. You could also try using white chocolate for a fun twist!
Butter: Unsalted butter is best for controlling the salt level in your cookies. If you’re in a pinch, you can substitute with coconut oil or a vegan butter spread for a dairy-free option.
Graham Crackers: They add a lovely crunchy texture. If you don’t have graham crackers, crushed digestive biscuits or even vanilla wafers can be a good substitute.
How Do You Get the Cookies to Stay Soft and Chewy?
To achieve soft and chewy cookies, there are a couple of important tips to follow:
- Don’t overmix the dough once you add the flour mixture. This helps keep the cookies light.
- Pull the cookies out of the oven when they are slightly underbaked. They will continue to set as they cool.
- Let them cool on the baking sheet for a few minutes. This helps them stay soft!
Remember, the key is to enjoy the process. Tasting a warm cookie right out of the oven is the best way to celebrate your baking success!
Soft Pumpkin S’mores Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For The Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For The S’mores Filling:
- 1 cup mini marshmallows
- 1 cup milk chocolate chips or chopped milk chocolate
- 1 cup graham cracker pieces
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 10-12 minutes to bake, plus 5 minutes for cooling on the baking sheet. So, in about 30 minutes, you could have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Make the Cookie Batter:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer, cream them together until the mixture is light and fluffy. Next, add in the pumpkin puree, egg, and vanilla extract. Beat these ingredients together until everything is well combined and smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This helps ensure that everything is evenly distributed. Gradually fold the dry mixture into the wet ingredients; mix until combined—be sure not to overmix, as this can make your cookies tough!
4. Add the S’mores Elements:
Gently fold in the mini marshmallows, chocolate chips, and graham cracker pieces. This is where all the fun happens, as you mix in those classic s’mores flavors!
5. Scoop the Cookie Dough:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread while baking.
6. Bake Your Cookies:
Bake in the preheated oven for 10-12 minutes. You’ll know they’re done when the edges are set, but the centers remain soft. They may look a bit undercooked, but they’ll firm up while cooling!
7. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Serve them warm or at room temperature—either way, they are delicious!
Enjoy making and sharing these soft pumpkin s’mores cookies filled with gooey goodness!
FAQ about Soft Pumpkin S’mores Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it to use in this recipe. Just make sure to drain any excess moisture for the best texture!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can freeze them for up to a month—just make sure to separate layers with parchment paper!
Can I Substitute the Marshmallows or Chocolate?
Yes! If you prefer, you can use large marshmallows cut in half or even chocolate chunks instead of chips. For a different flavor, try adding butterscotch chips or white chocolate instead!
What Should I Do if my Dough is Too Sticky?
If your dough feels too sticky, you can add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Remember, it should be soft but not overly sticky!
