If you’re searching for the perfect cozy fall bake, these pumpkin s’mores cookies are exactly what you need. Combining warm pumpkin spice, gooey marshmallows, and rich chocolate chips, this recipe delivers everything you love about autumn in one soft and chewy cookie bar. These pumpkin s’mores cookies are easy to make, irresistibly flavorful, and perfect for fall gatherings, holidays, or a cozy night in.
Method
Preparing the Oven and Pan
The first step in making these delicious Pumpkin S’mores Cookies is to preheat your oven to 350°F (175°C). While the oven is warming up, take your 9×9 baking pan and line it with parchment paper. This ensures that the cookies won’t stick to the pan, making it much easier to remove and slice them later. Make sure the parchment paper covers the bottom and sides completely.
Mixing the Wet Ingredients
In a large mixing bowl, start by combining the brown sugar, granulated sugar, and the melted butter or coconut oil. It’s important that the butter is melted but not too hot, as hot butter can cook the egg when it’s added later. Whisk the sugars and butter together until they are well combined and the mixture appears smooth. Next, add in the vanilla extract, pumpkin puree, and the egg. Mix thoroughly until the ingredients are well incorporated and the mixture looks creamy and cohesive. The pumpkin puree will give the batter a light orange tint, and that’s completely normal!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, and baking powder. These dry ingredients are essential for giving the cookies their structure and signature fall flavor. Once thoroughly mixed, gradually add the dry ingredients to the wet mixture. Use a spatula to gently fold the flour mixture into the wet ingredients. Be careful not to overmix at this stage, as overworking the batter can result in dense, tough cookies. You want the dough to be well combined but still light and fluffy.
Adding Mix-Ins
Now comes the exciting part – incorporating the chocolate chips and mini marshmallows. Gently fold them into the batter, ensuring they are evenly distributed throughout. Be mindful not to crush the marshmallows, as they add a delightful gooey texture once baked. It’s okay if some marshmallows pop out; they will toast beautifully in the oven.
Baking the Cookies
Once your batter is ready, pour it into the prepared baking pan. Use a spatula to spread the batter evenly to all corners, creating a uniform layer. This helps the cookies bake evenly. Place the pan in the preheated oven and let it bake for about 35 minutes. To check if they’re done, insert a toothpick into the center of the pan. If it comes out clean or with a few crumbs, your cookies are perfectly baked!
Cooling and Slicing
Remove the pan from the oven and let the cookies cool in the pan for about 10 minutes. This step is crucial as it allows the cookies to firm up slightly, making them easier to slice. After 10 minutes, lift the parchment paper from the pan and transfer the slab of cookies to a cutting board. Slice into squares while they are still slightly warm for the best texture and flavor. Enjoy these delightful fall treats warm or at room temperature!
Necessary Tools
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- 9×9 baking pan
- Parchment paper
- Oven
- Toothpick
Pumpkin S’mores Cookies: The Ultimate Fall Treat!
Cuisine: AmericanDifficulty: Easy12
servings15
minutes35
minutes50
minutesIngredients
1 cup brown sugar
1/2 cup granulated sugar
1 cup butter or coconut oil, melted
2 tsp vanilla extract
2/3 cup pumpkin puree
1 large egg
2 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp cinnamon powder
1 tsp baking powder
3/4 cup chocolate chips
1/2 cup mini marshmallows
Directions
- Preheat your oven to 350°F (175°C) and line a 9×9 baking pan with parchment paper.
- In a large mixing bowl, combine the brown sugar, granulated sugar, melted butter (or coconut oil), vanilla extract, pumpkin puree, and the egg. Mix well until the ingredients are fully combined.
- Add the all-purpose flour, pumpkin pie spice, cinnamon, and baking powder to the mixture. Stir until the batter is smooth and free of lumps.
- Gently fold in the chocolate chips and mini marshmallows, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cookies cool in the pan for about 10 minutes before slicing into squares. Enjoy warm or at room temperature!
Notes
- Don’t overmix the batter after adding the flour, as it can make the cookies dense instead of soft and chewy.
- Make sure the butter is melted but not hot when adding to the sugar mixture. Hot butter can scramble the egg.
- Allow the cookies to cool slightly before cutting to ensure they hold their shape.
Serving Suggestions
Serve these cookies with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a festive touch, dust them with powdered sugar before serving!
Fun Fact
Did you know? Pumpkin puree not only adds amazing flavor and moisture but also reduces the amount of fat needed in the recipe, making these cookies a bit lighter!
Conclusion
These pumpkin s’mores cookies are the ultimate fall dessert, bringing together all the best seasonal flavors in every bite. With their soft texture, melted chocolate, and toasted marshmallow topping, they’re guaranteed to become a seasonal favorite. Whether you’re baking for friends, family, or just yourself, these pumpkin s’mores cookies are the perfect way to celebrate autumn comfort food at its best.
